Effect of high foam ability corn glutelin hydrolysate on quality of chiffon cake

Abstract

Objective: This study aimed to provide a new direction for the application of protease restriction modification technique in corn protein. Methods: Corn glutelin was extracted from corn gluten meal. The response surface method was used to optimize the hydrolysis conditions of corn glutelin hydrolyzed by alcalase and protamex. The effects of different hydrolysates on the foam properties of corn glutelin and the additional amount on the quality of chiffon cake were investigated. Results: The optimal hydrolysis conditions for the protease alcalase and protamex on corn gluten were: pH 8, temperature 60 ℃, enzyme dosage 3%, pH 7, temperature 50 ℃, and enzyme dosage 0.81%，respectively. The foaming property and foam stability of hydrolysates were increased. When the amount of alcalase hydrolysate and protamex hydrolysate were 10% and 30%, respectively. The texture characteristics of chiffon cake were the best. At this time, the expansion degree of chiffon cake reached the highest, the hardness and chewability reached the lowest, and the elasticity and recovery reached the maximum. In addition, in this addition amount, its chroma was the closest to that of the 0-addition group. Conclusion: Corn glutelin can be effectively hydrolyzed by alcalase and protamex to obtain glutelin hydrolysates with good foaming properties, which will be beneficial to expand its application in the food industry.

Keywords

• corn glutelin
• foam ability
• chiffon cake
• texture