Emulsifying Properties of Corn Germ Proteins

摘要: Cereal Chem. 66(4):263-267 Emulsifying capacity and emulsion stability of hexane-defatted corn content; 70.39% water was retained by the emulsion. High germ protein obtained modified conventional extraction processes as result specific properties. Increasing were studied. Defatted fat content in emulsions from 20 to 40% had a positive effect on process higher emulsifying stability. Because its better functional properties, than that process. The highest is recommended for with 7% defatted utilization an additive food products. can be used define how these proteins added existing foods they replace more expensive traditionally used. A knowledge properties necessary evaluate their potential use additives. stabilizing results protective barrier form around droplets, which further prevents coalescence (Kinsella 1979). Long-term depends basically thickness strength adsorbed films at oil-water interface. are important proteins. Many chemical physical factors involved formation, stability, textural protein-fat-water emulsions. depend stabilizer vary type protein, concentration, pH, ionic strength, viscosity system. Nakai (1980) reported solubility, surface hydrophobicity, molecular flexibility influence emulsification behavior globular Crenwelge et al (1974), working soybean found direct correlation between solubility suspension At same time, some investigators have suggested not necessarily associated vegetable (Aoki 1980, McWatters Holmes 1979a). (1979b) Ramanatham (1978) showed peanut cannot predicted solely basis level. Solubility appears contribute quality formed quantities oil emulsified. Some optimal isoelectric points (egg white, gelatin), whereas others perform best pH values away (soybean proteins). influences indirectly affecting solubility. number studies shown pH-emulsifying property profile various resembles pH-solubility (Pearson 1965, 1974). Stabilizing effects established all below point up 6.5. In another study, stable prepared range 3- 10 (Crenwelge flour poorest 4.0, level near predominant native (arachin). this point, net electrical charge zero minimum reactivity (McWatters 'Contribution no. 88-427-J Kansas Agricultural Experiment Station,