The Enzymatic Extraction And Modification Of Maize Germ

The enzymatic extraction and modification which used enzyme on corn germhad been searched in this paper. This is the purpose that we can get a more powerfulcorn germ protein product by modifying the product, and then produce a theoryevidence and technological support for high processing of maize germ protein.The data of the search is followed:The technology parameters had been determined. Cellulose and alkalineprotease are used in the extraction of corn germ protein. Single factor experimenthad been designed to get a Technological parameter. The optimal processingconditions for Cellulose and alkaline protease is followed respectively: ReactionpH:pH4.5,reaction time:2.5h,the amount of enzyme:0.3%and ReactionpH:pH9.0,reaction time:3h,the amount of enzyme:4%.in the condition, the extractionpercentage is83.7%.The functional properties of corn germ protein extracted by enzyme had beenresearched. There is a big difference between the protein which got by enzymeextracting and it from alkali extracting. The solubility, emulsibility and emulsionstability is raised. The foam ability and foaming stability is somewhat reduced.The technology conditions of modified by enzyme of corn germ protein hadbeen studied. The TGase had been used and a single factor experiment and theoptimal condition had been designed for the condition of gel. The sequence of theinfluence of factors is like this: amount of the enzyme is maximum, reacting time is secondly, concentration of the substrates is least. The optimal process condition isfollowed respectively：Substrate concentration is10%, reaction time is3h, theamount of enzyme is25u/g.