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Effect of the Pretreatment of Corn Germ Protein on the Quality Characteristics of Frankfurters

✍ Scribed by J.F. ZAYAS; C.S. LIN

Book ID
108814066
Publisher
Institute of Food Technologists
Year
1989
Tongue
English
Weight
693 KB
Volume
54
Category
Article
ISSN
0022-1147

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## Abstract The proteins of flint corn germs of β€žMoldavanka oranzhevaya”︁ and β€žMoldavanka szoltaya”︁ varieties, and β€œMoldavsky 310” hybrid were studied. The principal part of the total proteins of the corn germ is represented basically by the water‐soluble fraction (82.3‐84.2%). Corn germs contain