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Maize Germ Proteins, their Composition, Nutritive Value and Functional Properties

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Amino Acid Composition and Biological Value of Cereal Proteins

Abstract

Maize germ is potentially a copious source of protein for human uses. Moreover it is the source of oil of good quality. The protein composition of maize germ is examined. The amino acid composition of germ albumins and globulins is nutritionally more favourable than that of similar proteins of the endosperm and of the envelops.

Nutritional and functional properties of maize germ proteins are generally referred to defatted maize germ, residual from oil extraction. The properties of these proteins are partially modified as compared to the native protein and residual endosperm may contaminate the germ. However this material represents the most handy and economically favourable source of maize germ protein.

The “in vitro” digestibilities of proteins from germ flour from the wet extraction line or from the dry line are comparable.

For what concerns afunctional properties, solubility, emulsifying properties and fat adsorption were studied. Extrusion-cooking experiments carried out on maize germ meal, operating at different temperatures and moisture, have shown that this process does not determine a significant decrease of nutritional value.

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© 1985 Akadémiai Kiadó, Budapest, Hungary

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Cerletti, P., Restani, P. (1985). Maize Germ Proteins, their Composition, Nutritive Value and Functional Properties. In: Lásztity, R., Hidvégi, M. (eds) Amino Acid Composition and Biological Value of Cereal Proteins. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5307-9_28

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  • DOI: https://doi.org/10.1007/978-94-009-5307-9_28

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-8844-2

  • Online ISBN: 978-94-009-5307-9

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