Effect of Partial Proteolysis and Succinylation on Functionality of Corn Germ Protein Isolate

J. K. MESSINGER; J. H. RUPNOW; M. G. ZEECE; R. L. ANDERSON

doi:10.1111/j.1365-2621.1987.tb05891.x

Effect of Partial Proteolysis and Succinylation on Functionality of Corn Germ Protein Isolate

J. K. MESSINGER, J. H. RUPNOW, M. G. ZEECE, R. L. ANDERSON

Food Science and Technology

Research output: Contribution to journal › Article › peer-review

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Abstract

Corn germ protein isolate (CGPI) was partially hydrolyzed with trypsin 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 CGPI were Improved by partial hydrolysis with trypsin; emulsifying capacity and nitrogen solubility were reduced; oil absorption was increased only slightly. CGPI pepsin hydrolyzate has decreased oil absorption, nitrogen solubility and emulsifying capacity but improved foaming properties; water absorption was unchanged. Treatment of CGPI with succinic anhydride improved water and oil absorption, nitrogen solubility and foaming capacity but decreased emulsifying capacity; foam stability was unchanged. Succinylation retarded electropohoretic mobility while hydrolysis altered band intensities.

Original language	English (US)
Pages (from-to)	1620-1624
Number of pages	5
Journal	Journal of food science
Volume	52
Issue number	6
DOIs	https://doi.org/10.1111/j.1365-2621.1987.tb05891.x
State	Published - Nov 1987

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Food Science

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abstract = "Corn germ protein isolate (CGPI) was partially hydrolyzed with trypsin 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 CGPI were Improved by partial hydrolysis with trypsin; emulsifying capacity and nitrogen solubility were reduced; oil absorption was increased only slightly. CGPI pepsin hydrolyzate has decreased oil absorption, nitrogen solubility and emulsifying capacity but improved foaming properties; water absorption was unchanged. Treatment of CGPI with succinic anhydride improved water and oil absorption, nitrogen solubility and foaming capacity but decreased emulsifying capacity; foam stability was unchanged. Succinylation retarded electropohoretic mobility while hydrolysis altered band intensities.",

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AU - MESSINGER, J. K.

AU - RUPNOW, J. H.

AU - ZEECE, M. G.

AU - ANDERSON, R. L.

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AB - Corn germ protein isolate (CGPI) was partially hydrolyzed with trypsin 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 CGPI were Improved by partial hydrolysis with trypsin; emulsifying capacity and nitrogen solubility were reduced; oil absorption was increased only slightly. CGPI pepsin hydrolyzate has decreased oil absorption, nitrogen solubility and emulsifying capacity but improved foaming properties; water absorption was unchanged. Treatment of CGPI with succinic anhydride improved water and oil absorption, nitrogen solubility and foaming capacity but decreased emulsifying capacity; foam stability was unchanged. Succinylation retarded electropohoretic mobility while hydrolysis altered band intensities.

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Effect of Partial Proteolysis and Succinylation on Functionality of Corn Germ Protein Isolate

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