Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Phenolic Acids, Lipids and Proteins in Corn Fiber Gum

Authors
item Yadav, Madhav
item Moreau, Robert
item Hicks, Kevin

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 15, 2006
Publication Date: June 5, 2006
Citation: Yadav, M.P., Moreau, R.A., Hicks, K.B. 2006. Phenolic acids, lipids and proteins in corn fiber gum. Meeting Abstract at the Corn Utilization and Technology Conference, June 5-7, 2006, Dallas, Texas

Technical Abstract: An arabinoxylan (hemicellulose B), termed "Corn fiber gum" (CFG), is obtained by the alkaline extraction of corn kernel pericarp and/or endosperm fractions of corn fiber (1). Two classes of phytochemicals, hydroxycinnamic acids (p-coumaric and ferulic) and lipids were released, when CFG was hydrolyzed with 1.5 N methanolic KOH at 70°C for one hour (2). The released phenolic acids and lipids were isolated, identified and quantitated using HPLC with detection by both UV and a highly sensitive evaporative light-scattering detector (ELSD) (3). During the wet milling of corn, two types of corn fiber are produced, coarse fiber which is primarily pericarp, and fine fiber which is from the endosperm. The total phenolic acid content in CFGs from coarse corn fiber (CCF) or pericarp fiber is comparatively higher than that in fine corn fiber (FCF) or endosperm fiber. Two different types of CFG, type 1 and type 2 were prepared from corn fiber (1). The CFG-2 from coarse corn fiber is much richer in both lipid and protein content than the corresponding CFG-1 from the same source. The amount of both total lipid and protein content in CFG-2 from fine corn fiber is only slightly higher than the corresponding CFG-1 isolated from the same fiber source. The presence of these phenolic acids, lipids and protein in CFG, may contribute to its excellent emulsifying properties and may combine to give other chemical, physical, and even nutritional properties.

Last Modified: 10/23/2014
Footer Content Back to Top of Page