Protein Solubility, Emulsifying Stability and Capacity of Two Defatted Corn Germ Proteins

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Abstract
Functional properties of two corn germ protein (CGP) preparations, defatted with supercritical CO2(SC‐CO2) or hexane, were studied using response surface methodology. Temperature of incubation influenced the functionality of both CGP preparations in a model system. Protein solubility was affected by temperature and pH. Higher emulsifying capacity was obtained as pH of CGP in solution was increased. A stable emulsion was formed from 7% SC‐CO2‐CGP combined with 40% corn oil. SC‐CO2‐CGP had higher protein solubility, emulsifying stability and emulsifying capacity than hexane‐CGP. The different functional properties of hexane CGP may be due to the significantly higher fat content in tested preparations.