FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (10): 50-52.

Previous Articles     Next Articles

Property of Corn Gluten Protein Modified by Phosphorylation

 YUAN  Huai-Bo, LIU  Guo-Qing, CHEN  Zong-Dao   

  1. 1.School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China; 2.College of Food Science, Southwest University, Chongqing 400716, China
  • Online:2007-10-15 Published:2011-11-22

Abstract: Corn gluten protein was phophorylated with various degrees by POCl3, and changes of functional properties were determined. Results showed that phosphorylation caused significant increases in solubility, emulsification, foam and water absorption capacity. The FTIR spectrum indicated that phosphoric acid radical groups were introduced in protein chain.

Key words: corn gluten protein, phosphorylation, modification, property