396 Hydrolysis of proteins in cornstarches using commercial proteolytic enzymes.

M. EMBUSCADO, B. Sikorski, E. Lowe, S. Wang, and Y. Wang. Cerestar USA, Inc., Hammond, IN 46320.

The removal of corn proteins from starch during the milling process is not 100% efficient. There is always some residual proteins left after the separation of the starch from the gluten. The amount of residual proteins in starch slurries ranges from 0.2% to 1.4% depending on the separation method used and the type of cornstarch slurry. The reduction of residual proteins in starches is important in food products with delicate flavors and in applications where the residual proteins might interfere with the efficient utilization of the product, e.g., in medical foods, nutraceuticals or baby foods. This study was conducted to determine the effectiveness of commercial proteolytic enzymes in hydrolyzing corn proteins in common, waxy and high amylose starches. After the treatment, the samples were subjected to protein analysis, viscosity measurement, SEM and gel electrophoresis. The percent protein removal ranged from 31% to 83%. The protein removal was highest in waxy followed by high amylose, then by common starch. Based on the SEM, the starch granules of common and waxy were most affected by Alcalase as shown by the presence of indentations on the granule surface and were least affected by the enzyme Protex. The effect of the enzyme treatment on Brabender viscosity and on organoleptic quality of the starches will also be discussed.