Corn Protein Concentrate: Functional and Nutritional Properties

Abstract

The functional and nutritional properties of a bland, light colored corn protein concentrate (MCPC) have been investigated. This material contains 67% protein (dsb) and less than 0.5% fat. The water solubility is low, but water and fat binding properties are similar to those of a commercial soy concentrate. MCPC is rich in methionine and cystine, and forms complementary protein mixtures having enhanced nutritive value with soy products. The PER of a 20/80 (protein basis) mixture of MCPC and soy concentrate was found to be 86% the value for casein compared to 73% of the casein value for soy concentrate alone. Digestibility (in vitro) of MCPC was 0.82.

Effect of Defatted Maize Germ Addition on the Functional and Textural Properties Of Wheat Flour

“…The amount of water present in processed products will depend on the extent to which the dry ingredients absorb or adsorb water under various environmental conditions. [32] Nielsen et al [25] reported water-binding capacity of 420−690% for corn germ meal, which are significantly higher than those observed in the present study. Maize germ protein flour rich in starch has also been reported to stabilize emulsions by absorbing or binding excess water, enabling more water to be added.…”

Effect of Partial Proteolysis and Succinylation on Functionality of Corn Germ Protein Isolate

“…Composition and digestibility of CGPI and defatted corn germ (Table 1) were comparable to values reported in other studies: 17.8-22.0% protein, 0.3-1.5% fat, 5.4-9.2% ash, 75% digestibility for the defatted germ (Nielsen et al, 1973;Lucisano et al, 1984); 73% protein, 4.3% ash, and negligible fat in CGPI (Nielsen et al, 1973) and 82% digestibility for corn gluten protein concentrate (Phillips and Sternberg, 1979). The amino acid profile of CGPI was superior to defatted corn germ and exceeded most of the NRC Recommended Dietary Allowances (1980) essential amino acid requirements, including lysine (Table 1).…”

Relationships between various functional, thermal and pasting properties of flours from different Indian black gram (Phaseolus mungo L.) cultivars

“…Colour is the first impression to register for utilisation of high protein materials in food products 24. Hunter colour values ( L , a , b and Δ E ) of the flours are shown in Table 2.…”