Cereal Chem 50:435 - 442.  |  VIEW ARTICLE
Corn Germ Protein Isolate--Preliminary Studies on Preparation and Properties.

H. C. Nielsen, G. E. Inglett, J. S. Wall, and G. L. Donaldson. Copyright 1973 by the American Association of Cereal Chemists, Inc. 

Commercial corn germ was extracted with hexane and ground to a meal. Protein was solubilized by two extractions in a high-speed blender at either a 10:1 or a 5:1 solvent:meal ratio. The first solvent was water containing 10 mg. sodium hydroxide per g. germ meal (pH 8.7); the second was water only. Protein in the extract was precipitated by adjusting to isoelectric pH (4.7). The protein precipitate, after being washed with water, was adjusted to pH 7.0 and freeze-dried. The neutralized isolate extracted at a 5:1 solvent:meal ratio was dialyzed against distilled water for 48 hr. to reduce ash content before freeze-drying. Proximate analysis of the dialyzed isolate was 74% protein (N x 5.4); 4.3% ash, most of which was phosphate; and 0.08% fiber. The protein in the isolate contains 6% lysine with a good balance of other essential amino acids. Mild flavor, light tan color, solubility at neutral and low pH, and ability to stabilize an oil-in-water emulsion are some properties of this corn germ protein isolate that indicate its potential for many food uses.