Functional Characters of Corn Steeping Water Protein Concentrate

Xi Qun Zheng; Jing Jing Lu; Xiao Lan Liu; Zhi Sheng Liu

doi:10.4028/www.scientific.net/AMR.647.607

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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 647Functional Characters of Corn Steeping Water...

Functional Characters of Corn Steeping Water Protein Concentrate

Abstract:

The functional properties of corn steeping water protein concentrated (CSWPC) were investigated, and compared with soybean protein isolated (SPI). The results showed that the emulsifying capacity and viscosity of CSWPC were slightly lower than that of SPI, but the emulsifying stability, foaming property, foaming stability, gelatinization and oil absorption of CSWPC were better than that of SPI. The CSWPC showed better emulsifying capacity and stability at protein concentration of 1-3%、NaCl concentration of 0.15-0.3mol/L under alkali environment. The gelatinization of CSWPC got better with the increase of concentration of CSWPC. The foaming property was increased with the increase of sucrose concentration, but the foaming stability was decreased with the increase of sucrose concentration. The oil absorption capacity was increased slightly with the increase of temperature.

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Periodical:

Advanced Materials Research (Volume 647)

Pages:

607-611

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.647.607

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Online since:

January 2013

Authors:

Xi Qun Zheng, Jing Jing Lu, Xiao Lan Liu, Zhi Sheng Liu

Keywords:

Corn Steeping Water Protein Concentrate, Functional Property, Soybean Protein Isolate

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