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Functionality of Defatted Corn Germ Proteins in a Model System: Fat Binding Capacity and Water Retention
Author(s) -
LIN C. S.,
ZAYAS J. F.
Publication year - 1987
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.1365-2621.1987.tb14070.x
Subject(s) - hexane , chemistry , germ , chromatography , incubation , supercritical fluid , denaturation (fissile materials) , moisture , food science , biochemistry , organic chemistry , nuclear chemistry , biology , microbiology and biotechnology
Functional properties of two corn germ protein (CGP) preparations, supercritical CO 2 (SC—CO 2 ) and hexane defatted, were studied in model systems using response surface methodology. The protein preparations had different fat and moisture content. The SC—CO 2 CGP was whiter (1), less red (a) and less yellow (b) in color measurement than hexane CGP. Temperature of incubation influenced the functionality of the SC—CO 2 and hexane‐defatted CGP in model system. SC‐CO 2 CGP had higher fat binding and water retention than hexane CGP. Fat binding decreased during the heat treatment for SC‐CO 2 CGP. Water retention in both preparations increased as temperature increased to 70°C. The different functional properties of hexane CGP may be due to the extent of protein denaturation.