Evaluation of corn gluten meal extracted with supercritical carbon dioxide and other solvents: flavor and composition
1994
Wu, Y.V. | King, J.W. | Warner, K.
Corn gluten meal is a 60% min. protein product derived from corn during the wet milling process. The undesirable flavour of corn gluten meal prevents its use in food. This research was undertaken to evaluate corn gluten meal after extraction with supercritical CO2 or hexane-ethanol (82:18, v/v) at various temp. [40, 60, 80-81°C], pressures [13.6-15.6, 40.8, 68 MPa], solvent-to-solid ratios, and particle sizes. Supercritical CO2 extraction of corn gluten meal at 68 MPa and 80°C significantly decreased fermented flavour, the predominant characteristic of unprocessed corn gluten meal. Hexane-ethanol extraction also significantly reduced fermented flavour. [It was concluded that] processing by supercritical CO2 extraction of hexane-ethanol extraction can significantly improve corn gluten meal flavour.
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