Cereal Chem 66:263-267   |  VIEW ARTICLE

Emulsifying Properties of Corn Germ Proteins.

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

Emulsifying capacity and emulsion stability of hexane-defatted corn germ protein obtained by modified and conventional extraction processes were studied. Defatted corn germ protein obtained by the modified extraction process had higher emulsifying capacity and emulsion stability than that obtained by the conventional process. The highest emulsion stability was obtained with 7% defatted corn germ protein and 40% fat content; 70.39% water was retained by the emulsion. High emulsion stability was obtained as the result of specific protein properties. Increasing fat content in emulsions from 20 to 40% had a positive effect on emulsion stability. Because of its better functional properties, hexane-defatted corn germ protein obtained by the modified process is recommended for utilization as an additive in food products.