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One of the most important crops used for feeding of animals is maize (Zea  mays L). Kernels of maize contain 7-13 g of protein/100 g of dry matter, and  they are protagonist of chemical and physical changes during the processing  of raw material. There are several methods for determination of protein  changes during thermal processing. The objective of this study was to  investigate application of Lab-on-a-Chip electrophoresis as a method for  qualitative and quantitative determination of maize protein modifications  during pelleting. Parameters which were varied during pelleting process were  diameter of sieve openings of the hammer mill and duration of steam  conditioning process. According to the results, conditioning retention time  of 5 min could be considered as mild in terms of protein changes for samples  ground to pass 3 and 4 mm sieve. Conditioning retention time of 10 min was  long enough for achieving of high level of protein modifications for all  samples. Regression analysis of obtained data showed that both independent  parameters had significant (p < 0.05) influence on response variable (protein  solubility). Protein electrophoregrams of investigated samples were  qualitatively nearly identical, but quantitative differences occurred,  especially in the range 18-85 kDa of protein molecular weight (MW). Results  in this paper have proven that Lab-on-a-Chip electrophoresis registered  changes in protein structure even when protein solubility was not changed,  unlike other conventional methods. This method can be used for determination  of degree of protein changes during pelleting process with remarkable  certainty

Electrophoresis as a method for characterization of protein changes in maize after pelleting process