Paper Title:
Effect of the Extent of Enzymatic Hydrolysis on Foaming and Emulsifying Properties of Corn Germ Protein Hydrolysates
  Abstract

The effect of the extent of the enzymatically modified corn germ protein isolates on foaming and emulsifying properties was investigated. The experimental results indicated that enzymatic treatment improved the FC and EA of corn germ protein isolates, but the ESI and FS were decreased. The EA and FC of samples were increased with DH improvement at low DH (<10.4%), and the ESI and FS were decreased when DH was enhanced. The extent of modification should be determined by the intended application of new food ingredient.

  Info
Periodical
Advanced Materials Research (Volumes 183-185)
Chapter
Environmental Biotechnology
Edited by
Yanguo Shi and Jinlong Zuo
Pages
561-564
DOI
10.4028/www.scientific.net/AMR.183-185.561
Citation
M. D. Zhang, Y. Pang, Z. J. Xu, "Effect of the Extent of Enzymatic Hydrolysis on Foaming and Emulsifying Properties of Corn Germ Protein Hydrolysates", Advanced Materials Research, Vols. 183-185, pp. 561-564, 2011
Online since
January 2011
Export
Price
$32.00
Share

In order to see related information, you need to Login.

In order to see related information, you need to Login.

Authors: Lei Zhao, Guo Qin Liu, Bing Li, Lin Li
Chapter 10: Biomedical Manufacturing
Abstract:Ultrasonic was employed to improve the functional properties of wheat gluten. The results showed their solubility, emulsifying capacity and...
855
Authors: He Hong Yang, Pei Jun Li, Bao Hua Kong, Yan Qing Li, Ju Yang Zhao, Hong Tao Zhang, Zhao Chang, Cai Feng Yu, Shi Xin Liu
Chapter 7: Food Chemistry
Abstract:Hydrolysated peptides from kinds of proteins have been applied as natural ingredients in food industry, mainly due to their good functional...
1487
Authors: Xi Qun Zheng, Jing Jing Lu, Xiao Lan Liu, Zhi Sheng Liu
Chapter 2: Advanced Bio and Medical Engineering, Applications of Bioinformatics and Genetic Engineering
Abstract:The functional properties of corn steeping water protein concentrated (CSWPC) were investigated, and compared with soybean protein isolated...
607
Authors: Yue Shao, Xiang Long Liu, Hong Shao, Yun Jiao Li
Chapter 4: Biochemistry Materials and Engineering
Abstract:The functional properties of peanut protein were determined under different conditions of ultrasonic waves which are used for processing the...
117