Preparation and properties of defatted flours from dry-milled yellow, white, and high-lysine corn germ
1979
Blessin, C.W. | Deatherage, W.L. | Cavins, J.F. | Garcia, W.J. | Inglett, G.E.
Dry-milled germ fractions originating from 6 different mills and derived from yellow, white, and high-lysine corns were evaluated as sources for the preparation of food-grade, high-protein flours. Germs from commercial streams were separated into 3 fractions; +6, -6+10, and -10. The 2 fractions larger than 10 mesh were aspirated separately, combined, flaked, extracted with hexane, dried, and ground. The finished flour consisted of material that passed through a 9XX bolting silk. Yield and compositional data on fat, ash, fibre, and protein were obtained on the crude germs, all intermediate fractions, and the finished flours. Protein content of the 6 finished flours ranged from 20.5% in a white corn germ to 25.2% in a yellow germ. Amino acid compositions of the protein in the flours were similar regardless of corn type or mill source. Lysine accounted for approx. 5% of the 17 amino acids recovered from the flours. However, lysine represented only 1.5% of the amino acids in 3 other dry-milled products that included yellow and white corn meals and hominy grits. Colour measurements showed that the corn flours contained more yellow pigments than did a bleached all-purpose wheat flour.
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