Enzymatic hydrolysis of maize protein
Article first published online: 19 OCT 2006
Copyright © 1989 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Food / Nahrung
Volume 33, Issue 4, pages 361–376, 1989
How to Cite
Behnke, U., Jurišová, E., Belajová, E., Haas, J. and Blumhagen, H. (1989), Enzymatic hydrolysis of maize protein. Nahrung, 33: 361–376. doi: 10.1002/food.19890330419
- Issue published online: 19 OCT 2006
- Article first published online: 19 OCT 2006
- Manuscript Received: 2 MAR 1988
Maize proteins are hydrolyzed by proteinases to a much less extent than soy, wheat, meat, fish or milk proteins. An industrial use of this process has not become known yet. Own investigations with technical maize gluten deal with the comparison of the enzymatic hydrolysis of maize and wheat gluten and investigation of some functional properties of the hydrolyzates, the comparison of different proteinases, the influence of different kinds of pretreatment (HCI, α-amylase, heating) on the enzymatic proteolysis of the starch containing gluten samples and the estimation of molecular weight distribution of maize gluten hydrolyzates.
From the results it is obvious that the solubilities of maize gluten hydrolyzates are significantly less than those from wheat gluten with comparable degrees of hydrolysis. Special investigations on the solubilities and the distribution of molecular weights reveal that preferably small peptides besides not or only little attacked proteins are found as hydrolysis products. Despite of using selected pretreatment methods the extent of hydrolysis can be increased only partly.