Study on alkaline extraction technique and characteristics of corn germ protein

The effects of extraction conditions on protein yield of corn germ meal and the characteristics of the protein were investigated in this study. Results showed that pH value, solvent/solid ratio, temperature and extraction time influenced the protein extracting rate significantly. And the optimal extraction technique was at the condition of pH9.5, solvent/solid ratio 1∶12 (g/mL) , temperature 50℃ and extraction time 4h. Under the optimized conditions, extraction rate of corn germ protein is highest, up to 23.05%. By analyzing composition of protein, it was revealed that the amino acids composition of the protein was abundant, and the content of Glu and Arg were both higher, and it contains 6765.03mg and 4265.81mg per 100g protein, respectively, and rich in the eight essential amino acids. In addition, the protein has a good solubility, foaming, emulsification, water holding capacity, and oil retention.