Effect of the extent of enzymatic hydrolysis on foaming and emulsifying properties of corn germ protein hydrolysates

摘要

The effect of the extent of the enzymatically modified corn germ protein isolates on foaming and emulsifying properties was investigated. The experimental results indicated that enzymatic treatment improved the FC and EA of corn germ protein isolates, but the ESI and FS were decreased. The EA and FC of samples were increased with DH improvement at low DH (<10.4%), and the ESI and FS were decreased when DH was enhanced. The extent of modification should be determined by the intended application of new food ingredient.