Skip to main content
ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Plant Polymer Research » Research » Publications at this Location » Publication #79518
Title: MIXING CHARACTERISTICS OF CORN GLUTEN MEAL

Author
item Lawton Jr, John
item Wolf, Walter

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 10/16/1997
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Zein and starch, and zein alone when mixed with water at temperatures above 30 deg C have been shown to form viscoelastic doughs. Corn gluten meal (CGM), which contains 68% zein and is the material from which zein is extracted, does not form viscoelastic doughs when mixed with water. The zein may be encased within the protein bodies or physically trapped by the protein matrix. Either condition could keep the zein from interacting to form a viscoelastic zein network. Freeze dried CGM, air-dried CGM, and commercial CGM were mixed with reducing agents to break the protein matrix and solvents were employed to solubilize the zein in a Haake Rheocord 90 (rotary mixer equipped with sigma mixing blades). Mixing temperatures were elevated substantially above zein's Tg to enhance the mixing characteristics of the zein. Solvent and reducing agents capable of forming viscoelastic doughs from corn gluten meal will be helpful in the extrusion of CGM.