Influence of drying temperature on the solubility, the purity of isolates and the electrophoretic patterns of corn proteins

Kamba, Paul Malumba; Vanderghem, Caroline; Deroanne, Claude; Béra, François

doi:10.1016/j.foodchem.2008.04.030

Cited by 43 publications

(34 citation statements)

References 16 publications

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“…However, protein composition varies widely depending on corn variety and includes also proteins that cannot be classified into the four Osborne fractions. Malumba et al [216] found reduced protein solubility once corn kernels were dried at a temperature of 80˝C. Since kernel moisture content is rather low, protein denaturation temperature under moist conditions may even be lower.…”

Section: Corn Zeinmentioning

confidence: 99%

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

et al. 2015

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Abstract:There is increasing research towards the substitution of petrochemicals by sustainable components. Biopolymers such as proteins, polysaccharides, and lipids derive from a variety of crop sources and most promisingly from waste streams generated during their processing by the agro food industry. Among those, proteins of different types such as whey, casein, gelatin, wheat gluten, soy protein or zein present a potential beyond the food and feed industry for the application in packaging. The general protein hydrophilicity promotes a good compatibility to polar surfaces, such as paper, and a good barrier to apolar gases, such as oxygen and carbon dioxide. The present review deals with the development of protein-based coatings and films. It includes relevant discussion for application in paper or board products, as well as an outlook on its future industrial potential. Proteins with suitable functionalities as food packaging materials are described as well as the different technologies for processing the coatings and the current state of the art about the coating formulations for selectively modulating barrier, mechanical, surface and end of life properties. Some insights onto regulations about packaging use, end of life and perspectives of such natural coating for decreasing the environmental impact of packages are given.

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Section: Corn Zeinmentioning

confidence: 99%

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

et al. 2015

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“…Next, the meal residues from the total salt-soluble protein extraction were used to extract zein and alcohol-soluble glutelins (also named Zein-like glutelin or glutelin-G1) following the procedure previously described by Malumba et al (2008).…”

Section: Sequential Extraction Of Corn Proteinmentioning

confidence: 99%

Influence of drying temperature on the wet-milling performance and the proteins solubility indexes of corn kernels

Kamba

Janas

Masimango

et al. 2009

Journal of Food Engineering

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“…Similar experiments on maize kernels were conducted by Malumba et al [20]. The authors investigated the influence of drying temperature on solubility of maize proteins.…”

Section: Resultsmentioning

confidence: 75%

Electrophoresis as a method for characterization of protein changes in maize after pelleting process

Čolović

Torbica

Ivanov

et al. 2013

CI&CEQ

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One of the most important crops used for feeding of animals is maize (Zea mays L). Kernels of maize contain 7-13 g of protein/100 g of dry matter, and they are protagonist of chemical and physical changes during the processing of raw material. There are several methods for determination of protein changes during thermal processing. The objective of this study was to investigate application of Lab-on-a-Chip electrophoresis as a method for qualitative and quantitative determination of maize protein modifications during pelleting. Parameters which were varied during pelleting process were diameter of sieve openings of the hammer mill and duration of steam conditioning process. According to the results, conditioning retention time of 5 min could be considered as mild in terms of protein changes for samples ground to pass 3 and 4 mm sieve. Conditioning retention time of 10 min was long enough for achieving of high level of protein modifications for all samples. Regression analysis of obtained data showed that both independent parameters had significant (p < 0.05) influence on response variable (protein solubility). Protein electrophoregrams of investigated samples were qualitatively nearly identical, but quantitative differences occurred, especially in the range 18-85 kDa of protein molecular weight (MW). Results in this paper have proven that Lab-on-a-Chip electrophoresis registered changes in protein structure even when protein solubility was not changed, unlike other conventional methods. This method can be used for determination of degree of protein changes during pelleting process with remarkable certainty

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Influence of drying temperature on the solubility, the purity of isolates and the electrophoretic patterns of corn proteins

Cited by 43 publications

References 16 publications

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

Influence of drying temperature on the wet-milling performance and the proteins solubility indexes of corn kernels

Electrophoresis as a method for characterization of protein changes in maize after pelleting process

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