Protein solubility, water retention, and fat binding of corn germ protein flour compared with milk proteins
Protein solubility (PS), water retention (WR), and fat binding (FB) of corn germ protein flour (CGPF), nonfat dry milk (NFDM), whey protein concentrate (WPC), and sodium caseinate (SC) were comparatively studied using response surface methodology. PS and WR of all samples were affected by pH except...
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| Veröffentlicht in: | Journal of food science 1992-03, Vol.57 (2), p.372-376 |
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| container_title | Journal of food science |
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| creator | HUNG, S.C. ZAYAS, J.F. |
| description | Protein solubility (PS), water retention (WR), and fat binding (FB) of corn germ protein flour (CGPF), nonfat dry milk (NFDM), whey protein concentrate (WPC), and sodium caseinate (SC) were comparatively studied using response surface methodology. PS and WR of all samples were affected by pH except for WR of CGPF. PS and WR of all samples were not affected by incubation temperature except of WR of CGPF. Incubation temperature influenced FB of CGPF and WPC but not of NFDM and SC. Sample concentration significantly affected FB of all samples. CGPF was an effective protein source in terms of WR and FB. For FB, SC > CGPF=NFDM > WPC and for PS, WPC=NFDM=SC > CGPF. |
| doi_str_mv | 10.1111/j.1365-2621.1992.tb05497.x |
| format | Article |
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PS and WR of all samples were affected by pH except for WR of CGPF. PS and WR of all samples were not affected by incubation temperature except of WR of CGPF. Incubation temperature influenced FB of CGPF and WPC but not of NFDM and SC. Sample concentration significantly affected FB of all samples. CGPF was an effective protein source in terms of WR and FB. For FB, SC > CGPF=NFDM > WPC and for PS, WPC=NFDM=SC > CGPF.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1992.tb05497.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>absorcion ; absorption ; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts ; Biological and medical sciences ; capacidad de fijacion del agua ; capacite de liaison de l' eau ; cereal germs ; corn germ ; corps gras ; Dairy products ; fat binding ; fats ; Food ; Food industries ; Fundamental and applied biological sciences. Psychology ; germe de cereale ; germenes de cereales ; grasas ; mais ; maiz ; maize ; milk ; milk proteins ; Oils & fats ; protein ; proteinas de la leche ; proteine du lait ; Proteins ; solubilidad ; solubilite ; solubility ; water ; water binding capacity</subject><ispartof>Journal of food science, 1992-03, Vol.57 (2), p.372-376</ispartof><rights>1992 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Mar 1992</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4362-998ede15e52aad771017472eed53349b2a93e3dd7826eab3af066ea55cd9923c3</citedby><cites>FETCH-LOGICAL-c4362-998ede15e52aad771017472eed53349b2a93e3dd7826eab3af066ea55cd9923c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1992.tb05497.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1992.tb05497.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5359264$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>HUNG, S.C.</creatorcontrib><creatorcontrib>ZAYAS, J.F.</creatorcontrib><creatorcontrib>American Chemical Society (USA)</creatorcontrib><creatorcontrib>Kansas State Univ., Manhattan, KS</creatorcontrib><title>Protein solubility, water retention, and fat binding of corn germ protein flour compared with milk proteins</title><title>Journal of food science</title><description>Protein solubility (PS), water retention (WR), and fat binding (FB) of corn germ protein flour (CGPF), nonfat dry milk (NFDM), whey protein concentrate (WPC), and sodium caseinate (SC) were comparatively studied using response surface methodology. PS and WR of all samples were affected by pH except for WR of CGPF. PS and WR of all samples were not affected by incubation temperature except of WR of CGPF. Incubation temperature influenced FB of CGPF and WPC but not of NFDM and SC. Sample concentration significantly affected FB of all samples. CGPF was an effective protein source in terms of WR and FB. For FB, SC > CGPF=NFDM > WPC and for PS, WPC=NFDM=SC > CGPF.</description><subject>absorcion</subject><subject>absorption</subject><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</subject><subject>Biological and medical sciences</subject><subject>capacidad de fijacion del agua</subject><subject>capacite de liaison de l' eau</subject><subject>cereal germs</subject><subject>corn germ</subject><subject>corps gras</subject><subject>Dairy products</subject><subject>fat binding</subject><subject>fats</subject><subject>Food</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>germe de cereale</subject><subject>germenes de cereales</subject><subject>grasas</subject><subject>mais</subject><subject>maiz</subject><subject>maize</subject><subject>milk</subject><subject>milk proteins</subject><subject>Oils & fats</subject><subject>protein</subject><subject>proteinas de la leche</subject><subject>proteine du lait</subject><subject>Proteins</subject><subject>solubilidad</subject><subject>solubilite</subject><subject>solubility</subject><subject>water</subject><subject>water binding capacity</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><recordid>eNqVkF1v0zAYRi0EEmXwF5A1cblk_oxjbhAbtBuaBmhMu7Sc2CluU6fYrtr-exyl7B7f-EPHz_PqAHCOUYnzulyVmFa8IBXBJZaSlKlBnElRHl6AGRYcFbRm-CWYIURIgTETr8GbGFdovNNqBtY_wpCs8zAO_a5xvUvHC7jXyQYYbLI-ucFfQO0N7HSCjfPG-SUcOtgOwcOlDRu4PSV0_bAL-X2z1cEauHfpN9y4fv0PiG_Bq0730b477Wfgcf711_VNcfd9cXv9-a5oGa1IIWVtjcXccqK1EQIjLJgg1hpOKZMN0ZJaaoyoSWV1Q3WHqnzgvDXZAG3pGTifcnPxn52NSa3yZD5XKiwZQzI7y9DHCWrDEGOwndoGt9HhqDBSo1u1UqNbNbpVo1t1cqsO-fOHU4OOre67oH3r4nMCp1ySimXs04TtXW-P_1Ggvs2_PFBBckIxJbiY7OE5QYe1qgQVXD3dL9RTPb-54vc_1SLz7ye-04PSy5CHenwYsxHOGmVN_wISBaeb</recordid><startdate>199203</startdate><enddate>199203</enddate><creator>HUNG, S.C.</creator><creator>ZAYAS, J.F.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199203</creationdate><title>Protein solubility, water retention, and fat binding of corn germ protein flour compared with milk proteins</title><author>HUNG, S.C. ; ZAYAS, J.F.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4362-998ede15e52aad771017472eed53349b2a93e3dd7826eab3af066ea55cd9923c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1992</creationdate><topic>absorcion</topic><topic>absorption</topic><topic>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</topic><topic>Biological and medical sciences</topic><topic>capacidad de fijacion del agua</topic><topic>capacite de liaison de l' eau</topic><topic>cereal germs</topic><topic>corn germ</topic><topic>corps gras</topic><topic>Dairy products</topic><topic>fat binding</topic><topic>fats</topic><topic>Food</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>germe de cereale</topic><topic>germenes de cereales</topic><topic>grasas</topic><topic>mais</topic><topic>maiz</topic><topic>maize</topic><topic>milk</topic><topic>milk proteins</topic><topic>Oils & fats</topic><topic>protein</topic><topic>proteinas de la leche</topic><topic>proteine du lait</topic><topic>Proteins</topic><topic>solubilidad</topic><topic>solubilite</topic><topic>solubility</topic><topic>water</topic><topic>water binding capacity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>HUNG, S.C.</creatorcontrib><creatorcontrib>ZAYAS, J.F.</creatorcontrib><creatorcontrib>American Chemical Society (USA)</creatorcontrib><creatorcontrib>Kansas State Univ., Manhattan, KS</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>HUNG, S.C.</au><au>ZAYAS, J.F.</au><aucorp>American Chemical Society (USA)</aucorp><aucorp>Kansas State Univ., Manhattan, KS</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Protein solubility, water retention, and fat binding of corn germ protein flour compared with milk proteins</atitle><jtitle>Journal of food science</jtitle><date>1992-03</date><risdate>1992</risdate><volume>57</volume><issue>2</issue><spage>372</spage><epage>376</epage><pages>372-376</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Protein solubility (PS), water retention (WR), and fat binding (FB) of corn germ protein flour (CGPF), nonfat dry milk (NFDM), whey protein concentrate (WPC), and sodium caseinate (SC) were comparatively studied using response surface methodology. PS and WR of all samples were affected by pH except for WR of CGPF. PS and WR of all samples were not affected by incubation temperature except of WR of CGPF. Incubation temperature influenced FB of CGPF and WPC but not of NFDM and SC. Sample concentration significantly affected FB of all samples. CGPF was an effective protein source in terms of WR and FB. For FB, SC > CGPF=NFDM > WPC and for PS, WPC=NFDM=SC > CGPF.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1992.tb05497.x</doi><tpages>5</tpages></addata></record> |
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| ispartof | Journal of food science, 1992-03, Vol.57 (2), p.372-376 |
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| subjects | absorcion absorption Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences capacidad de fijacion del agua capacite de liaison de l' eau cereal germs corn germ corps gras Dairy products fat binding fats Food Food industries Fundamental and applied biological sciences. Psychology germe de cereale germenes de cereales grasas mais maiz maize milk milk proteins Oils & fats protein proteinas de la leche proteine du lait Proteins solubilidad solubilite solubility water water binding capacity |
| title | Protein solubility, water retention, and fat binding of corn germ protein flour compared with milk proteins |
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