Investigation of cornmeal components using dynamic vapor sorption and differential scanning calorimetry

Degermed cornmeal, native starch, and corn gluten meal were individually ex truded. DVS technology was used to produce isotherms and to condition extru dates to a constant moisture for Tg analysis. The DVS method results are co mpared to a PEC method. DSC was used to determine Tg. Isotherm and Tg data for starch and corn gluten meal were used to predict cornmeal snack sorptio n and Tg behavior. The Tg for extruded cornmeal, dent starch, and corn gluten meal at 18.5%db moisture content were 46.2, 49.4, and 12.7 degreesC, respectively. This sug gests that the polymeric fractions of cornmeal (starch, protein) contribute to the Tg of cornmeal approximately based on the weight fraction of each p olymer.