Isolation and Characterization of Corn Germ Protein
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Abstract:
In this work, the isolation and characterization of corn germ protein extracting by traditional method was studied. The results showed an amino acid balance in the obtained protein except for Glu and Lys which showed high contents. SDS-PAGE analysis revealed that there were nine components in corn germ protein isolate with the molecular weight being of 87.988, 76.320, 69.650, 53.649, 48.546, 38.164, 34.337, 32.294 and 24.483 kDa, respectively. Two fractions separated from corn germ protein by gel filtration chromatography were obtained. Differential Scanning Calorimetry (DSC) analysis showed that the denaturation temperature of the obtained fractions were 97.37 and 98.95 ℃, respectively. The secondary structure analyed by (CD) revealed that the main conformation of the obtained fractions were β-sheet and random coil.
