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PROTEIN CONCENTRATE FROM NORMAL AND HIGH‐LYSINE CORNS BY ALKALINE EXTRACTION: PREPARATION
Author(s) -
WU Y. VICTOR,
SEXSON KENNETH R.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00658.x
Subject(s) - extraction (chemistry) , sodium hydroxide , chemistry , bran , corn starch , starch , lysine , centrifugation , chromatography , food science , protein purification , biochemistry , organic chemistry , amino acid , raw material
An alkaline extraction process was developed to produce protein concentrates and starch from ground normal and high‐lysine corns. Optimum extraction of protein occurred at pH 11.7 in 0.1N sodium hydroxide with 150g corn per 900 ml solvent. The corn was extracted twice with sodium hydroxide solutions After centrifugation, each alkaline extract was adjusted to pH 4.7 to recover the protein as a precipitate. Bran was removed from starch and protein by screening the second alkaline dispersion, and the protein and starch were separated by centifugation. The protein content (nitrogen × 6.25) of the concentrate varied between 63 and 71% and accounted for 52–63% of the total corn protein. Highlysine corn yielded more concentrate than normal corn, as well as more starch.