The hydrolysate of defatted corn germ (Zea mays L.) is obtained by enzymatic means and evaluated

Abstract

Although defatted corn germ (DCG) includes proteins, carbohydrates, fiber, and minerals, its low solubility and palatability prevent it from being used for human consumption. In order to assess their potential use in human food, the current study set out to obtain a DCG hydrolysate by enzymatic means and assess its physical, chemical, microbiological, and sensory properties. The surface response methodology was used to identify the ideal hydrolysis operating conditions. The enzyme concentration was found to be 0.025 percent and 0.08 percent W/V in starches, 0.32% W/V in fiber, and 0.51% W/V in proteins at a stirring speed of 400 rpm and a 15% germ/water ratio. Sensorially, the hydrolysate outperformed the DaCG (p < 0.05), dietary fiber dropped (21.4%), and nutritional availability rose in respect to energy (348.8 Kcal), minerals, and protein digestibility (98%). As the viscosity dropped and the solubility index rose, the functionality improved; also, the heat conditions employed guaranteed an appropriate microbiological quality. Compared to the DCG, the hydrolysate demonstrated superior digestibility, palatability, and functional qualities. Its application as a functional element in the production of foods for human consumption would be made possible by all of these qualities.