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United States Department of Agriculture

Agricultural Research Service

Title: Extraction and characterization of corn germ proteins

Author
item HOJILLA-EVANGELISTA, MILAGROS

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: January 5, 2009
Publication Date: May 3, 2009
Citation: Hojillaevangelist, M.P. 2009. Extraction and characterization of corn germ proteins. Meeting Abstract.

Technical Abstract: Our study was conducted to develop methods to extract corn germ protein economically and characterize and identify potential applications of the recovered protein. Protein was extracted from both wet germ and finished (dried) germ using 0.1M NaCl as solvent. The method involved homogenization, stirring, centrifugation, dialysis and freeze-drying. Factors evaluated were temperature (45, 55, or 65°C) and presence of reducing or denaturing agents. The recovered protein was analyzed for proximate composition and functional properties. Extraction was done at 45°C because no benefit was obtained by using higher temperatures. Addition of 2% SDS and 1% ß-mercaptoethanol to the solvent nearly doubled protein yield; however, SDS-PAGE indicated protein denaturation. The recovered freeze-dried protein was least soluble (20%) at pH 2.0-4.0, but solubility increased gradually at higher pH. Wet germ protein extract was more soluble than finished germ protein at all pH values; however, the finished germ protein showed much better foaming and emulsifying properties.

Last Modified: 9/29/2014
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