Techno-functional properties of quality protein maize (QPM) (Zea mays L.) protein concentrates.

This article discusses a study on the techno-functional properties of protein concentrates derived from quality protein maize (QPM). The study evaluates different QPM varieties and their properties, including solubility, emulsifying capacity, foaming capacity, water and oil absorption capacity, and rheological properties. The results show that the properties of the protein concentrates are influenced by the processing method and vary among the different QPM varieties. The study suggests that QPM protein concentrates have potential for use in various food systems. The authors acknowledge the organizations that supported the research. [Extracted from the article]