Supercritical fluid extraction of dry-milled corn germ with carbon dioxide
1984
Christianson, D.D. | Friedrich, J.P. | List, G.R. | Warner, K. | Bagley, E.B.
Dry-milled corn germ was extracted with supercritical CO2 (SC-CO2) at 5000-8000 psi and 50.degree. C. CO2-extracted oil was lower in free fatty acids and refining loss and was lighter in color when compared with a commercial expeller-milled crude oil. Total unsaponifiable and tocopherol contents were similar for both oil types. The defatted, highly friable flour has a shelf-stable moisture content of 2-3% and good flavor quality. The flour contains 20% protein with good amino acid balance, meeting FAO specifications for food protein supplements. High pressure SC-CO2 extraction also denatures the proteins, including oxidative enzymes. Peroxidase activity is reduced 10-fold in SC-CO2-extracted flour when compared with hexane-extracted flours. Storage tests for 5 wk at 38.degree. C and for 2 mo. at 25.degree. C show that flavor quality of untoasted SC-CO2-defatted germ flour is maintained even under these extreme conditions.
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