Nutritive Value and Functional Properties of Corn Germ Protein Hydrolysates
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.
Yanguo Shi and Jinlong Zuo
M. D. Zhang et al., "Nutritive Value and Functional Properties of Corn Germ Protein Hydrolysates", Advanced Materials Research, Vols. 183-185, pp. 557-560, 2011