Yv. Wu et al., EVALUATION OF CORN GLUTEN MEAL EXTRACTED WITH SUPERCRITICAL CARBON-DIOXIDE AND OTHER SOLVENTS - FLAVOR AND COMPOSITION, Cereal chemistry, 71(3), 1994, pp. 217-219
Corn gluten meal is a 60% minimum protein product derived from corn du
ring the wet milling process. The undesirable flavor of corn gluten me
al prevents its use in food. This research was undertaken to evaluate
com gluten meal after extraction with supercritical carbon dioxide or
hexane-ethanol (82:18, v/v) at various temperatures, pressures, solven
t-to-solid ratios, and particle sizes. Supercritical carbon dioxide ex
traction of corn gluten meal at 68 MPa and 80-degrees-C significantly
decreased fermented flavor, the predominant characteristic of unproces
sed corn gluten meal. Hexane-ethanol extraction also significantly red
uced fermented flavor. Processing by supercritical carbon dioxide extr
action or hexane-ethanol extraction can significantly improve corn glu
ten meal flavor.