High-lysine corn fractions and their characteristics
1974
Bookwalter, G.N. | Warner, K. | Brekke, O. | Griffin, E.L.
The protein of high-lysine (opaque-2) corn contains higher levels of lysine and tryptophan and is considered nutritionally superior to that of ordinary yellow dent corn. Both types were dry-milled to grits, meal, flour and degermer fines. High-lysine corn fractions were lower in fat and protein than ordinary dent corn fractions. These fractions were investigated for colour, storage stability, amylograph viscosity, extrusion-cooking, fermentability and baking performance. Colour values of dent fractions were more yellow and darker than those of high-lysine corn fractions. All fractions displayed adequate stability for 56 days at 49°C and for 182 days at either 25° or 37°C as determined by changes in available lysine, fat acidity and flavour of cooked gruels. High-lysine grits had lower pasting temp. than dent grits. Hot paste and setback viscosities were higher for high-lysine fractions. Fermentations were more active for high-lysine than for dent corn fractions, which were extrusion processed. Extrusion-processed high-lysine fractions exhibited less expansion and had higher water solubility values than dent. Baking characteristics were similar when comparisons were made with flour and fines from high-lysine and dent in pancakes and high-lysine and dent meals in corn bread.
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