ABSTRACT The aim of this study was to enhance the comprehensive utilization of wheat bran and provide a theoretical foundation for the large‐scale application of ice structure protein (ISP) in food industrialization. Winter wheat bran ISP (wbISP) was isolated and purified. The physicochemical properties and secondary structure of wbISP were determined, and wbISP was applied to an ice cream system. WbISP is a hydrophilic protein and has better freezing resistance in microalkaline environments, with strong emulsion stability and foaming properties. With increasing wbISP concentration, the overrun of ice cream tended to increase, whereas the melting rate tended to decrease. wbISP can significantly reduce the size and area of ice crystal formation and effectively suppress recrystallization during freeze–thaw cycles. Therefore, wbISP has broad application prospects in frozen foods.
Zhang et al. (Wed,) studied this question.