Effect of Partial Proteolysis and Succinylation on Functionality of Corn Germ Protein Isolate
نویسندگان
چکیده
------ARSTRACT-----Corn germ protein isolate (CGP[) was partially hydrolyzed with tryp~ sin and pepsin and succinylated at three levels. Various functional and electrophoretic properties of the native and modified protein were determined. Water absorption and foaming properties of COPT were improved by panial hydrolysis with trypsin: emulsifying capacity and nitrogen solubility were reduced~ oil absorption was increased only slightly. COPT pepsin hydrolyzate has decreased oil absorption, nitro~ gen solubility and emulsifying capacity but improved foaming prop~ enies; water absorption was unchanged.. Treatment of COPI with succinic anhydride improved water and oil absorption, nitrogen sol~ ubility and foaming capacity but decreased emulsifying capacity; foam stability was unchanged. SuccinyJation retarded electropohoretic mo~ bility while hydrolysis altered band intensities.
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