Functional properties of two corn germ protein (CGP) preparations, supercritical CO* (SC-CO>) and hexane defatted, were studied in model systems using response surface methodology. The protein preparations had different fat and moisture content. The SC-CO* CGP was whiter (L), less red (a) and less yellow (b) in color measurement than hexane CGP. Temperature of incubation influenced the functionality of the SC-CO: and hexane-defatted CGP in model system. SC-CO2 CGP had higher fat binding and water retention than hexane CGP. Fat binding decreased during the heat treatment for SC-CO, 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.

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Incorporation of corn germ protein in the production of comminuted meat products was tested. Corn germ protein (2%) as stabilizer in pre‐emulsified fat (PEF) preparation stabilized sausage emulsions, which were added to the batter during comminution. Corn protein as an ingredient (4%) also increased both the stability of sausage batter (by binding of fat and water) and the yield of the finished product. There were no significant effects of the corn germ protein on hardness and color of finished product. Corn germ protein as a stabilizer in PEF and ingredient resulted in increased water holding capacity and adhesiveness of batter and lower shear force of the finished products. Corn germ protein can potentially be used as an ingredient for comminuted meat production.

Functional properties of two corn germ protein (CGP) preparations, defatted with supercritical COa (SC-COa) or hexane, were studied using response surface methodology. Temperature of incubation influenced the functionality of both CGP preparations in a model system. Protein solubility was affected by temperature and pH. Higher emulsifying capacity was obtained as pH of CGP in solution was increased. A stable emulsion was formed from 7% SC-CO,-CGP combined with 40% corn oil. SC-COa-CGP had higher protein solubility, emulsifying stability and emulsifying capacity than hexane-CGP. The different functional properties of hexane CGP may be due to the significantly higher fat content in tested preparations.

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