Obtainment by enzymatic and evaluation of hydrolysate of de | 16307
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African Journal of Food Science and Technology

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Obtainment by enzymatic and evaluation of hydrolysate of defatted corn germ (Zea mays L.)


Eumelia Gómez 1 ,Marisa Guerra2 , Osmar Morillo3 and Francisca Guerrero4

Defatted corn germ (DCG), contains proteins, starch, fiber and minerals and could be used for human consumption, but its palatability and low solubility limit this use. The objective of the present work was to obtain a hydrolysate of DCG by enzymatic via and evaluate its physical, chemical, microbiological and sensorial, feature in order to consider their possible use in human food. Optimum operating conditions for hydrolysis were determined using the surface response methodology. For a stirring speed of 400 rpm and a 15 % germ/water ratio, the following results were obtained for the enzyme concentration: 0.025 % and 0.08 % W/V in starches; 0.32 % W/V for fiber and 0.51 % W/V for proteins. Sensorially the hydrolysate was better qualified the DCG (p ≤ 0.05), the dietary fiber decreased (21.4%) and the availability of nutrients increased in relation to protein digestibility (98%), energy (348.8 Kcal) and minerals. The functionality improved, as the solubility index increased and the viscosity decreased; in addition, the thermal conditions used ensured a suitable microbiological quality. The hydrolysate showed better functional properties, palatability and digestibility than the DCG. All these characteristics would allow its use as functional ingredient in the preparation of foodstuffs for human consumption.

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