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Title: PROTEIN DISTRIBUTION IN COMMERCIAL WET- AND DRY-MILLED CORN GERM

Author
item Parris, Nicholas
item Moreau, Robert
item Johnston, David
item SINGH, VIJAY - UNIV. OF ILLINOIS, URBANA
item Dickey, Leland

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/12/2006
Publication Date: 4/15/2006
Citation: Parris, N., Moreau, R.A., Johnston, D., Singh, V., Dickey, L.C. 2006.Protein distribution in commercial wet- and dry-milled corn germ. Presentation at the AOCS Annual meeting, April 30-May 4, 2006, St. Louis, MO., Protein and Co-Products Poster.

Interpretive Summary:

Technical Abstract: The total protein content of the corn germ from both wet-, and dry-milling processes is usually between 14 and 16 wt% but there is significant loss of proteins in the wet milling process. Unfortunately little information is available regarding the fate of corn germ proteins as a result of processing conditions. In an attempt to explain differences in the properties of commercial wet-, and dry-milled corn germ, we compared their protein content and distribution. We measured the total protein, acid precipitated protein and non-protein nitrogen (NPN) content of de-oiled commercial wet- and dry milled corn germ. NPN values were significantly greater for the wet- than the dry-milled germ even though their total protein content was approximately the same. We found that proteins in commercial dry-milled corn germ were similar to those found in the corn germ embryo but significantly different from proteins in wet-milled corn germ. In addition the amount of acid precipitated protein was significantly less in wet-compared to dry-milled corn germ. Results from this study will benefit food scientists and engineers by providing information on obtaining higher quality corn germ proteins with less loss as a result of processing and the development of higher valued co-products.