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PROTEIN SOLUBILITY OF TWO HEXANE‐DEFATTED CORN GERM PROTEINS AND SOY PROTEIN 1
Author(s) -
ZAY J.F.,
LIN C.S.
Publication year - 1989
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1989.tb00098.x
Subject(s) - solubility , hexane , chemistry , soy protein , extraction (chemistry) , chromatography , denaturation (fissile materials) , germ , protein purification , biochemistry , organic chemistry , biology , nuclear chemistry , microbiology and biotechnology
Functional properties and protein solubility of two hexane‐ defatted corn germ protein (CGP) preparations and soybean protein were studied using response surface methodology. Temperature, time of incubation and pH influenced the solubility of both CGP and soybean protein in a model system. CGP processed by a modified method of fat extraction had higher protein solubility than that processed by the conventional fat extraction method. the difference in solubility between two hexane‐defatted CGP reflected the specificity and parameters of the processing methods. High protein solubility was obtained for soybean protein. the different protein solubilities of CGP were due to a significantly higher fat content and higher degree of CGP denaturation of the conventional method.