FUNCTIONAL-PROPERTIES OF PROTEIN EXTRACTED FROM FLAKED, DEFATTED, WHOLE CORN BY ETHANOL/ALKALI DURING SEQUENTIAL EXTRACTION PROCESSING

Functional properties (solubility, foaming capacity and stability, emulsifying capacity, emulsion stability, heat coagulability, heat gelation and film formation) of protein extracted by 45% ethanol/55% 0.1 M NaOH from flaked, defatted, undegermed corn during the Sequential Extraction Process (SEP) were evaluated and compared with those of a laboratory-prepared soy protein concentrate. SEP is a nem approach to corn fractionation that recycles the ethanol produced from the fermentation of cornstarch to upstream steps of protein extraction and the simultaneous extraction of corn oil and dehydration of the ethanol. Freeze-dried corn protein extracts contained at least 80% crude protein (dry basis), which is indicative of protein con centrates. SEP protein concentrates had solubilities in water of greater than 80% at pH values of 7 or above and were significantly more soluble than the soy protein con centrate at pH above 3. SEP corn proteins also showed better heat stabilities and greater emulsifying capacities and emulsion stabilities. Dilute dispersions (0.1%) of corn protein produced substantial but less stable foams. Corn proteins produced films similar to zein and soy protein films but were unable to form heat induced gels. These results indicate that SEP produces a protein concentrate with functional properties suitable for food and industrial uses.