Supercritical fluid extraction of wet milled corn germ with carbon dioxide (SC-CO2): composition and quality of deffated residue and protein isolate
2000
Bebic, Z. (Institut za hemijske izvore struje - IHIS, Beograd - Zemun (Yugoslavia)) | Jakovljevic, J. | Dokic-Baucal, Lj.
Extraction technology based on supercritical fluids is evolving rapidly for industrial food processes. Supercritical fluid extraction offers the possibility of replacing processes using harmful solvents by non-toxic/non-explosive solvents (such as SC-CO2). In this study the extraction of corn germ oil by supercritical carbon dioxide was investigated. The corn germ used originated from industrial corn wet milling (starch processing). The results showed excellent oil removal by extraction. A small amount of triglyceride remained (0.9%) in the extracted material (meal). The low amount of lipid present in the SC-CO2 flour and a reduction in the residual peroxidase activity (less than 1 unit) can be correlated with the lower intensity of the flavor and bitter taste. Laboratory analyses showed that the SC-CO2 extracted corn germ flour and protein isolate (recovery cca. 50%) had good nutritional and functional properties (balance of essential amino acids, mild flavor, ligh tan color) and potential uses in many foods as a protein supplementation.
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