Abstract: In this paper, the protein of Corn Gluten Meal was hydrolyzed by trypsin, where corn protein hydrolysate with different degrees of hydrolysis (DH) was obtained. The effects of hydrolysis on the functional properties, such as water solubility, foam capacity and emulsifying capacity were investigated. The results showed that the material pre-treated with appropriate heating, alkaline or addition of 0.1% Na2SO3 gave better hydrolysis results, DH was raised from 7.1% to 17.2%, 17.6% and 23.6% respectively. The results also showed that enzymatic hydrolysis could increase the water solubility, foam capceity and emulsifying capacity of the hydrolysates strongly. Within some range of hydrolysis, these functional properties increased with the increase of DH, but further increasing the degree of hydrolysis, the foam and the emulsifying capacity would contrarily decrease. When the corn protein concentration was 5%, enzyme and protein ratio 6000u/g, pH=9.0, temperature 500C and hydrolysis time 240 minutes and degree of hydrolysis value reaching 18.6%, the better functional property was obtained, 85% for foam capacity and 7.8 for emulsifying capacity.

Key words: Corn protein Trypsin Functional property