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.

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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.