Nutritive Value and Functional Properties of Corn Germ Protein Hydrolysates

Ming Di Zhang; Yong Pang; Zhi Jun Xu

doi:10.4028/www.scientific.net/AMR.183-185.557

Paper Titles

Bioavailability of Phenanthrene to Earthworms in Four Typical Soils of China
p.537

The New Hydrogenogen and its Industrial Application in Molasses Fermentation System
p.542

Detection of Anthracene in Real Water Samples with a Label-Free Amperometric Immunosenor
p.547

Control of Start-up and Operation in Continuous Fermentation of Bio-Hydrogen Production Reactor
p.552

Nutritive Value and Functional Properties of Corn Germ Protein Hydrolysates
p.557

Effect of the Extent of Enzymatic Hydrolysis on Foaming and Emulsifying Properties of Corn Germ Protein Hydrolysates
p.561

In Vitro Antioxidant Activity of Pigment Extracted from Fruits of Padus racemosa and Padus virginiana
p.565

Mn Forms and Environmental Impact of Electrolytic Manganese Residue
p.570

Electrochemical Degradation of Phenol Using the Oxygen Diffusion Cathode in an Undivided Cell
p.575

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Nutritive Value and Functional Properties of Corn Germ Protein Hydrolysates

Abstract:

The nutritional value and functional properties of corn germ protein hydrolysates was investigated. The amino acid profile of hydrolysates showed that there was an increase in the content of essential amino acids, His, Arg, Ile, Val and a decrease in Lys, Phe, Met when compared with the starting material. The low degree of hydrolysis (5.9%, 10.4%) improved the solubility at acid pH, WHC, OHC of corn germ protein isolates, but samples of high degree of hydrolysis (14.1%) was not significantly increased in WHC and OHC.