Extraction and functional properties of non-zein proteins in corn germ from wet-milling

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 1, 2012, Pages 167-174

  Hojilla Evangelista, Mila P ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Corn; Corn germ; Maize; Protein extraction; Protein functionality

Indexed keywords

CORN; CORN GERMS; DENATURING AGENTS; EMULSIFYING PROPERTY; EXTRACTABILITY; FUNCTIONAL PROPERTIES; HIGHER TEMPERATURES; MAIZE; MERCAPTOETHANOL; PH VALUE; POTENTIAL APPLICATIONS; PROTEIN DENATURATION; PROTEIN EXTRACT; PROTEIN EXTRACTION; PROTEIN RECOVERY; PROTEIN YIELD; PROXIMATE COMPOSITIONS; SDS-PAGE; WATER HOLDING CAPACITY; WET MILLING;

CENTRIFUGATION; DIALYSIS; EMULSIFICATION; HOMOGENIZATION METHOD; PH; SODIUM CHLORIDE; ZEIN;

RECOVERY;

ZEA MAYS;

EID: 84856009490     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1881-1     Document Type: Article

References (31)

1. Watson SA (1987) Structure and composition. In: Watson SA, Ramstad PE (eds) Corn: chemistry and technology. American Association of Cereal Chemists, St. Paul, pp 61-78
2. Wilson CM (1987) Proteins of the kernel. In: Watson SA, Ramstad PE (eds) Corn: chemistry and technology. American Association of Cereal Chemists, St. Paul, pp 273-310
3. Lásztity CM (1996) The chemistry of cereal proteins. CRC Press, Boca Raton, pp 185-216
4. Nielsen HC, Inglett GE, Wall JS, Donaldson GL (1973) New corn protein isolate-nutritive, functional. Food Eng 45:76-78
5. Nielsen HC, Wall JS, Inglett GE (1979) Flour containing protein and fiber made from wet-mill corn germ, with potential food use. Cereal Chem 56:144-146
6. Wang CR, Zayas JF (1991) Water retention and solubility of soy proteins and corn germ proteins in a model system. J Food Sci 56:455-458
7. Wang CR, Zayas JF (1992) Emulsifying capacity and emulsion stability of soy proteins compared with corn germ protein flour. J Food Sci 57:726-731
8. Brown LM, Zayas JF (1990) Corn germ protein flour as an extender in broiled beef patties. J Food Sci 55:888-892
9. O'Brien D (2010) Updated trends in U.S. wet and dry corn milling production. http://www.agmanager.info/energy. Accessed August 2010
10. Shukla R, Cheryan M (2001) Zein: the industrial protein from corn. Ind Crops Prod 13:171-192 (Pubitemid 32826511)
11. Hojilla-Evangelista MP, Evangelista RL (2006) Effects of cooking and screw-pressing on functional properties of Cuphea PSR23 seed proteins. J Am Oil Chem Soc 83:713-718 (Pubitemid 44298765)
12. Sessa D (2003) Processing of soybean hulls to enhance the distribution and extraction of value-added proteins. J Sci Food Agric 84:75-82 (Pubitemid 38078236)
13. AOCS (2009) Official methods and recommended practices of the American Oil Chemists' Society, 6th edn. AOCS Press, Urbana
14. Wu YV, Hojilla-Evangelista MP (2005) Lesquerella fendleri protein fractionation and characterization. J Am Oil Chem Soc 82:53-56 (Pubitemid 43026196)
15. Myers DJ, Hojilla-Evangelista MP, Johnson LA (1994) Functional properties of protein extracted from flaked, defatted, whole corn by ethanol/alkali during sequential extraction processing. J Am Oil Chem Soc 71:1201-1204
16. Wu WU, Hettiarachchy NS, Qi M (1998) Hydrophobicity, solubility, and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration. J Am Oil Chem Soc 75:845-850 (Pubitemid 128562406)
17. Balmaceda EA, Kim MK, Franzen R, Mardones B, Lugay JC (1984) Protein functionality methodology-standard tests. In: Regenstein JM, Regenstein CE (eds) Food protein chemistry. Academic Press, New York, pp 278-291
18. Johnson LA (1991) Corn: production, processing, and utilization. In: Lorenz KJ, Kulp K (eds) Handbook of cereal science and technology. Marcel Dekker, New York, p 108
19. Wright KN (1987) Nutritional properties and feeding value of corn and its by-products. In: Watson SA, Ramstad PE (eds) Corn: chemistry and technology. American Association of Cereal Chemists, St. Paul, pp 448-449
20. Kinsella JE (1976) Functional properties of proteins in foods: a survey. Crit Rev Food Sci Nutr 7:219-280
21. Cheftel JC, Cuq JL, Lorient D (1985) Amino acids, peptides, and proteins. In: Fennema OR (ed) Food Chemistry, 2nd edn. Marcel Dekker, NY, pp 275, 286, 298-308, 351-355
22. Lin CS, Zayas JF (1987) Protein solubility, emulsifying stability and capacity of two defatted corn germ proteins. J Food Sci 52:1308-1311
23. Blanchard PH (1992) Industrial Chemistry Library. Technology of Corn Wet Milling and Associated Processes, vol 4. Elsevier, NY, pp 73-75
24. Dailey OD Jr, Dowd MK, Mayorga JC (2000) Influence of lactic acid on the solubilization of protein during corn steeping. J Agric Food Chem Soc 48:1352-1357 (Pubitemid 30243709)
25. Parris N, Moreau RA, Johnston DB, Singh V, Dickey LA (2006) Protein distribution in commercial wet- and dry-milled corn germ. J Agric Food Chem 54:4868-4872 (Pubitemid 44133740)
26. Wall JS, James C, Donaldson GL (1975) Corn proteins: chemical and physical changes during drying of grain. Cereal Chem 52:779-790
27. Nielsen HC, Inglett GE, Wall JS, Donaldson GL (1973) Corn germ protein isolate-preliminary studies on preparation and properties. Cereal Chem 50:435-443
28. Kinsella JE (1979) Functional properties of soy proteins. J Am Oil Chem Soc 56:242-258
29. Hayashi K (1975) A rapid determination of sodium dodecyl sulfate with methylene blue. Anal Biochem 67:503-506
30. Hojilla-Evangelista MP, Sessa DJ, Mohamed A (2004) Functional properties of soybean and lupin protein concentrates produced by ultrafiltration- diafiltration. J Am Oil Chem Soc 81:1153-1157 (Pubitemid 40163212)
31. Zayas JF, Lin CS (1989) Water retention of two hexane-defatted corn germ proteins and soy protein flour. Cereal Chem 66:51-55