Effect of a Wheat Protein on pH‐Dependent Water‐Binding Capacity and Viscosity of Wheat Tailings Fractions

Wheat flour was fractionated with acetic acid using a mortar and pestle method or a blender method. Higher pH‐dependent water‐binding capacity (WBC) and viscosity were obtained only in the tailings fraction. The higher pH‐dependent WBC was rather stable at 5–37°C, however it decreased with salt addition. Pepsin or bromelain treatment stopped the pH‐dependent changes in WBC and viscosity, which suggests that this characteristic of the tailings fraction is due to the presence of proteins. HPLC indicated that the Mr of the proteins associated with high WBC at low pH was >200 kDa.