Functionality of Defatted Corn Germ Proteins in a Model System: Fat Binding Capacity and Water Retention

Abstract

Functional properties of two corn germ protein (CGP) preparations, supercritical CO* (SC-CO>) and hexane defatted, were studied in model systems using response surface methodology. The protein preparations had different fat and moisture content. The SC-CO* CGP was whiter (L), less red (a) and less yellow (b) in color measurement than hexane CGP. Temperature of incubation influenced the functionality of the SC-CO: and hexane-defatted CGP in model system. SC-CO2 CGP had higher fat binding and water retention than hexane CGP. Fat binding decreased during the heat treatment for SC-CO, CGP. Water retention in both preparations increased as temperature increased to 70°C. The different functional properties of hexane CGP may be due to the extent of protein denaturation.

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