Interaction of Lactose and Sucrose with Cornmeal Proteins During Extrusion

The presence of lactose or sucrose during the extrusion of cornmeal was studied in relation to protein solubility and sugar binding capacities of the various cornmeal protein fractions. When lactose or sucrose was present during extrusion, the solubility of the proteins in NaCl was generally enhanced over that of the extruded cornmeal control (100% cornmeal). These results suggest that lactose, as well as the inherent glucose released during the thermal degradation of sucrose, interacts with amino acid residues forming a more hydrophilic complex, which could thereby be more salt soluble. This hypothesis is supported by amino acid composition data. Gel filtration chromatography revealed that the high molecular weight proteins in the NaOH soluble fraction had a greater reactivity towards lactose than did the lower molecular weight proteins and peptides. The incorporation of [14C] lactose during the extrusion of a cornmeal-lactose blend indicated a preferential binding of lactose to the salt and alkali soluble proteins, as was determined by measurements of specific protein-bound radioactivity.

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