Cereal Chem 66:51-55   |  VIEW ARTICLE

Water Retention of Two Types of Hexane-Defatted Corn Germ Proteins and Soy Protein Flour.

J. F. Zayas and C. S. Lin. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

Water retention properties of two hexane-defatted corn germ protein (CGP) preparations processed by a modified and a conventional procedure and soy protein flour were studied in model systems and analyzed using response surface methodology. The protein preparations had different fat and protein contents. The defatted CGP obtained by the modified process was whiter, less red, and less yellow than defatted CGP processed conventionally and was similar in color to soy protein flour. Increased temperature of incubation in the range 5-80 C enhanced the water retention of both CGP preparations. Time of incubation (10-30 min) and pH of solution (pH 6-7) did not affect water retention. Defatted CGP obtained by the modified process had higher water retention (2.04) at low incubation temperatures than that processed by conventional procedure (1.49). Time and temperature of incubation and pH had no significant effect on the water retention of soy protein flour. Soy flour had higher water retention than defatted CGP at temperatures lower than 55 C due to its higher protein content.