ArticleFoods (Basel, Switzerland)2026
Optimization of Thermal-Alkaline Treatment Combined with Solid-State Fermentation for Enhanced Production of Bioactive Protein Hydrolysates from Corn Germ Meal.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Corn germ meal contains high-quality protein with the potential of producing bioactive peptides. This study aimed to improve the peptide yield and bioactivity of protein hydrolysates from corn germ meal via thermal-alkaline treatment and solid-state fermentation. Corn germ meal was subjected to thermal-alkaline treatment, and the processing conditions were screened. The material obtained under the optimal conditions was then used for solid-state fermentation. The optimal conditions for thermal-alkaline treatment were 100 meshes, a treatment temperature of 100 °C, an alkali concentration of 1.3%, a treatment duration of 30 min, and a water addition of 120%. The protein digestibility of corn germ meal under optimal conditions improved by 86.28%. The combined treatment of thermal-alkaline treatment and solid-state fermentation significantly altered the chemical composition and structural characteristics of corn germ meal, thereby influencing the solubility and hydrolyzability of its proteins. This approach effectively increased the protein yield (≤37.89%) and peptide yield in protein hydrolysates (≤26.01%) of corn germ meal, consequently enhancing the antioxidant activity and angiotensin I-converting enzyme (ACE) inhibitory activity of protein hydrolysates. Furthermore, the treatment altered amino acid composition in the meal material and effectively degraded anti-nutritional factors such as phytic acid and tannin and improved the comprehensive utilization of corn germ meal.
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