Functionality of Defatted Corn Germ Proteins in a Model System: Fat Binding Capacity and Water Retention

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Abstract
Functional properties of two corn germ protein (CGP) preparations, supercritical CO2(SC—CO2) and hexane defatted, were studied in model systems using response surface methodology. The protein preparations had different fat and moisture content. The SC—CO2CGP was whiter (1), less red (a) and less yellow (b) in color measurement than hexane CGP. Temperature of incubation influenced the functionality of the SC—CO2and hexane‐defatted CGP in model system. SC‐CO2CGP had higher fat binding and water retention than hexane CGP. Fat binding decreased during the heat treatment for SC‐CO2CGP. Water retention in both preparations increased as temperature increased to 70°C. The different functional properties of hexane CGP may be due to the extent of protein denaturation.