Effect of hot-air drying on the structure, physicochemical properties, and digestibility of corn germ protein from two cultivars cultivated in East China

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-02-10 DOI:10.1007/s10068-025-01827-w

Xiaofeng Wang, Yunjie Wang, Haibo Zhao, Haiteng Tao, Wei Gao, Zhengzong Wu, Bin Yu, Bo Cui

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Abstract

In recent times, the use of corn germ protein (CGP) has become more widespread. However, hot-air drying does not consider its effect and variability on the CGP properties. This study involved drying two types of corn grains from two different cultivars (Denghai-685 and Xianyu-335) cultivated in East China. The corn grains with different initial moisture content (20, 25, and 30%) were dried using hot-air at various temperatures (60, 90, and 120 °C). The CGP was separated and analyzed its properties and digestibility. Compared to naturally dried samples, hot-air dried CGPs exhibited poor emulsifying and foaming properties. The average particle size, sulfhydryl group content, and surface hydrophobicity increased with the rise in drying temperature. As well as the changes in the secondary, tertiary structures and gastric and intestinal digestibility of CGPs. The results showed that while both cultivars responded similarly to varying drying conditions, there were observable differences in the degree of change in surface hydrophobicity, emulsifying stability, and digestibility. These findings suggest cultivar-based variations in CGP properties that may influence their food processing applications.

Graphical abstract

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热风干燥对华东地区两种玉米胚芽蛋白结构、理化性质及消化率的影响

近年来，玉米胚芽蛋白（CGP）的应用越来越广泛。然而，热风干燥没有考虑其对CGP性能的影响和变异性。本研究对华东地区两个不同品种（登海-685和仙雨-335）的两种玉米进行了干燥试验。不同初始含水率（20%、25%和30%）的玉米籽粒在不同温度（60、90和120℃）下进行热风干燥。对CGP进行了分离，分析了其性质和消化率。与自然干燥的样品相比，热风干燥的CGPs具有较差的乳化和发泡性能。平均粒径、巯基含量和表面疏水性随干燥温度的升高而增大。以及cgp的二级、三级结构和胃肠消化率的变化。结果表明，虽然两个品种对不同干燥条件的反应相似，但在表面疏水性、乳化稳定性和消化率方面的变化程度存在明显差异。这些发现表明，CGP特性的品种差异可能会影响其食品加工应用。图形抽象

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.