Nutritive value and functional properties of corn germ protein hydrolysates

摘要：

The nutritional value and functional properties of corn germ protein hydrolysates was investigated. The amino acid profile of hydrolysates showed that there was an increase in the content of essential amino acids, His, Arg, He, Val and a decrease in Lys, Phe, Met when compared with the starting material. The low degree of hydrolysis (5.9%, 10.4%) improved the solubility at acid pH, WHC, OHC of corn germ protein isolates, but samples of high degree of hydrolysis (14.1%) was not significantly increased in WHC and OHC.

作者: Mingdi Zhang Yong Pang Zhijun Xu

作者单位: College of Quartermaster Technology of Ji Lin University,Changchun 130062,china College of Quartermaster Technology of Ji Lin University, Changchun 130062,china Computer Department of Heping campus of Ji Lin University,Changchun 130062,china

会议类型: 国际会议

会议名称: 2011 International Conference on Environmental Biotechnology and Materials Engineering(2011年环境生物技术与材料工程国际会议)

会议地点: 哈尔滨

会议语种:英文

页码: 557-560

在线出版日期: 2011-03-26（万方平台首次上网日期，不代表论文的发表时间）