Biochemical and Technological Characterization of Corn Storage Proteins
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Beschreibung
A method to isolate the total storage protein fraction from different corn raw material sources consisting of all zein types to be used as a substitute for wheat gluten in the production of gluten-free bread was developed. This included the optimization of isolation of total zein and extensive biochemical and analytical characterization of protein types and protein fractions. Fundamental knowledge on the monomeric and oligomeric zeins was gained. The resulting laboratory method was scaled up for commercial use to obtain zein quantities, sufficient for chemical, physical and enzymatic modification and determination of techno-functional properties by micro-scale baking tests.
Autor*in
Elisabeth Obermeier
Themen in »Biochemical and Technological Characterization of Corn Storage Proteins«
Corn Storage Proteins Storage Proteins Corn Starch