Corn Protein Hydrolyzate And Its Product Applications

Corn is scarecely used but abstracted amylum in industry field. It is rich of protein .whose utility is not high. After the amylum is abstracted .there is 60% protein left in Con Gluten Meal (CGM).The CGM is not used well .which is a great loss .while it polluted the environment .The protein in CGM was hydrolysed in this study The application and value of hydrolysate were also studied .The process of defat and decolor made the hydrolysate flavor better.and degree of hydrolyste(DH),nitrogen reclaim (NR) TCA-NSI of hydrolysate could be increased .The regnession Revolving Orthogonal and Tropical Design was adopted to study the effects of factors on NR and a mathmatics modle was built .F-test t-test and application test were used to verify the modle. The results indicated the testing goodness of fit .The contribution of three factors to NR was temperature >pH-value>[E]/[S],The optimum of condition was battened,[E]/[S]is 3.33%;pHis 9.85;T is 45C;time is 4. 5h.The molecular weght (MW)of hydrolystes was also determined,the results indicated that MW hydrolysate decreased,incompy with the increase of Dh. And unhydrolyzed protein or big peptide molecueles and amino acids were in the minority .while the quatity of small peptide molecules was high.Comparing with originals,hydolysates had better solubility,heart stab-ilyty and chill atability . Viscosity was not affected by temperature,the foam volume of hydrolysate was increased to 3. 44. 5times to initial' s. the foam was not stable in acid condition. Hydrolysate was bittness-free.Anti-fagued test indicated the level of lactic acid and bloody urea nitri-gen of mice which intake the hydrolusate,decreased remarkably after swimming .The level of lactic acid recover faster .the swimming time is longer than befor .The weight of mice increased remarkably.All these results show the hydrolysates of corn pretein had anti-fatigued . The orithogonal experiment was adopted to study optimum recipe of peptide drink:content of acid 0.04% .content of sugar 8%,P -cyclodextrin 0.6%.Postgraduate:Li Shengfu Speciality:Food Science Supervisor:Prof. Kong Baohua...