Extrusion influence on the solubility and in vitro enzyme digestibility of maize albumin
2006
Mihalkova, N. | Ferdinandov, D. | Dobrev, I.
This work is based on a research of albumins in maize, extruded under different technological regimes. The speed and degree of enzyme disintegration of the albumins were studied, and it was found that maximum values were reached at an extrusion temperature of 160 degree C. Soluble and non-soluble albumine fractions were studied and a co-relation between the solubility and the temperature of extrusion was established. Gel-filtration and SDS-PAAG -electrophoresis of the prolamine fraction of the native and extruded maize albumins were applied, and it was subsequently established that no substantial changes in the molecular mass distribution of the albumins were obsereable.
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