Kantiam lae kansuksa khunnasombat khong protein khemkhon chak gluten khaophot.
1990
Jarunee Mongkolpanya
Protein concentrate was prepared from corn gluten meal by solvent extraction in order to remove fats, pigments and odors and followed by washing with water to remove residual solvent. Acetone, azeotropic mixture of ethyl acetate, ethyl alcohol and water and azeotropic mixture of acetonitrile, ethyl alcohol and water. Yields of the first and second types were 79.74 % and 79.06 %, respectively. The crude protein contents were 81.18 % and 81.11 % (dry basis), respectively. The colour L, a and b values for the first protein concentrate were +47.15, +00.65 and +13.30, respectively, for the second were +47.57, +00.62 and +12.58, respectively. The yield and crude protein contents of the third protein concentrate were 70.00 % and 74.56 % (dry basis), respectively. The L, a and b values for the third protein concentrate were +39.03, +01.11 and +11.17, respectively. The methionine and cystine of these concentrates (major amino) increased to 4.31, 4.44 and 5.43 gm./100 gm. protein, respectively. The amino acid contents in zein fraction of the third protein such as glutamic acid, leucine and alanine, which was 16.62, 12.09 and 6.80 respectively. The functional properties first and second were significantly (P<0.05) higher than the third in the nitrogen solubility index, was 1.2 %, 1.07 % and 0.85 %, the emulsion activity was 12.20 %, 12.62 % and 10.20 %, emulsion stability were 12.09 %, 12.47 % and 9.96 %, foaming ability were 10.20 %, 14.80 % and 7.6 %. The oil binding capacity of these three protein concentrates was not 2.47, 2.70 and 2.66 gm./gm., respectively.
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Эту запись предоставил Wolters Kluwer