CORN PROTEIN CONCENTRATE: FUNCTIONAL AND NUTRITIONAL PROPERTIES

1750-3841

Blackwell Publishing Journal Backfiles 1879-2005

Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition

Process Engineering, Biotechnology, Nutrition Technology

The functional and nutritional properties of a bland, light colored corn protein concentrate (MCPC) have been investigated. This material contains 67% protein (dsb) and less than 0.5% fat. The water solubility is low, but water and fat binding properties are similar to those of a commercial soy concentrate. MCPC is rich in methionine and cystine, and forms complementary protein mixtures having enhanced nutritive value with soy products. The PER of a 20/80 (protein basis) mixture of MCPC and soy concentrate was found to be 86% the value for casein compared to 73% of the casein value for soy concentrate alone. Digestibility (in vitro) of MCPC was 0.82.

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