Preparation method of proteins separated from a corn germ

A corn germ and protein separation technology, applied in the field of food processing, can solve problems such as rare reports, and achieve the effects of high extraction rate and simple preparation method.

Inactive Publication Date: 2012-05-16
姚昂
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Problems solved by technology

At present, corn germ protein is used as a protein additive at home and abroad, and it is widely used in baking and meat products. It is also used in the production of puffed snacks, and th

Method used

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Embodiment

[0011] The method utilizes water, 5% sodium sulfite solution, 70% ethanol solution and 0.4% sodium hydroxide to step-by-step extract albumin, globulin, alcohol-soluble protein and alkali-soluble protein in corn germ, specifically comprising the following steps:

[0012] (1) Weigh 5g of defatted corn germ, add water to dissolve it, preheat it in a water bath, and put it in a constant temperature magnetic stirrer at 40°C to shake the protein to dissolve the protein in the liquid, centrifuge at 4000r / min for 20min-30min, and collect The supernatant is albumin;

[0013] (2) Take the residue extracted by water in step (1), add 5% sodium sulfite solution, and after fully dissolving, preheat in a water bath at a temperature of 40°C and place it in a constant temperature magnetic stirrer for shaking to dissolve the protein in In the liquid, centrifuge at 4000r / min for 30min, collect the supernatant, which is the globulin;

[0014] (3) Add 70% ethanol solution to the residue of step (...

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Abstract

The invention relates to a corn germ, specifically, relates to a preparation method of proteins separated from a corn germ, and belongs to the technical field of food processing. The preparation method is characterized in that albumin, globulin, alcohol-soluble protein and alkali-soluble protein in a corn germ are extracted out respectively by water, a sodium hydrosulphite solution having the content of 5%, an ethanol solution having the content of 70%, and a sodium hydroxide solution having the content of 0.4%. A corn germ mainly comprises albumin, globulin, alcohol-soluble protein and alkali-soluble protein. All proteins separated from a corn germ have different processing properties and functional properties. In abroad, corn germ proteins as protein additives are widely utilized in baked products and meat products, and also can be utilized for production of puffed snack foods. The preparation method has simple processes, high extraction rates of all proteins, and a total protein extraction rate of 87 to 94%.

Description

technical field [0001] The invention relates to a corn germ, in particular to a preparation method of a corn germ protein isolate, which belongs to the technical field of food processing. Background technique [0002] Corn germ is a by-product of corn starch industry and alcohol industry. After defatting, the protein content can reach 50%-60%. Its amino acid is higher than other grains, and its composition is similar to that of egg white. It is higher than rice and refined flour. It is a high-quality protein source . At present, corn germ protein is used as a protein additive at home and abroad, and it is widely used in baking and meat products, and it is also used in the production of puffed snacks, and the functional properties of defatted corn germ protein powder and enzymatic hydrolyzate have been preliminarily studied. However, the research on corn germ protein isolate is rarely reported. Contents of the invention [0003] The purpose of the present invention is to ...

Claims

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Application Information

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IPC IPC(8): A23J1/12
Inventor 姚昂
Owner 姚昂
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