Title: Functional properties of corn germ meal protein
Abstract: Corn germ meal protein was prepared through alkali extraction and acid precipitation. The effect of pH, temperature, NaCl concentration on water-holding, oil-absorbing, emulsifying and foaming propertie of corn germ meal protein were investigated. The results showed that the amino acid of the protein was abundant, and the content of Glutamate and Arginine was both higher, and it contains 6.89 g and 6.77 g per 100 g protein, and rich in seven essential amino acids. Therefore, corn germ meal protein is a very nutritious plant protein resource. The water-holding capacity and foaming capacity and foam stability increased with the increasing of pH when pH4, the water-holding capacity was the best at 1.0% NaCl. The emulsification and emulsion stability was best at 0.5% NaCl and 2% glucose. The foaming capacity increased and then decreased, while the foam stability decreased as the increasing of NaCl concentration. The oil-absorbing was highest at the temperature of 80 ℃.
Publication Year: 2014
Publication Date: 2014-01-01
Language: en
Type: article
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Cited By Count: 1
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