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

Abstract

ABSTRACT Functional properties of two corn germ protein (CGP) preparations, supercritical CO 2 (SC—CO 2 ) and hexane defatted, were studied in model systems using response surface methodology. The protein preparations had different fat and moisture content. The SC—CO 2 CGP was whiter (1), less red (a) and less yellow (b) in color measurement than hexane CGP. Temperature of incubation influenced the functionality of the SC—CO 2 and hexane‐defatted CGP in model system. SC‐CO 2 CGP had higher fat binding and water retention than hexane CGP. Fat binding decreased during the heat treatment for SC‐CO 2 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.