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Corn Gluten Meal
Corn gluten meal is the principal protein of corn (maize) endosperm consisting mainly of zein and glutelin. It is a byproduct of corn processing that has historically been used as an animal feed. Despite the name, corn gluten does not contain true gluten, which is formed by the interaction of gliadin and glutenin proteins. Production Corn gluten meal is one product of wet-milling corn as well as corn starch, germ oil meal, corn gluten feed, and steep liquor. Corn is steeped in water mixed with sulfur dioxide and ground to separate germ from the endosperm to extract oil. The endosperm goes through screenings to separate starch and proteins from the corn fiber or bran Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel (tip cap). Along with germ, it is an integral part of whole grains, .... The remaining starch and proteins are centrifuged to separate the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American English, North American and Australian English), is a cereal grain first domesticated by indigenous peoples of Mexico, indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovule, ovuliferous inflorescences called ear (botany), ears that when fertilized yield Corn kernels, kernels or seeds, which are fruits. The term ''maize'' is preferred in formal, scientific, and international usage as a common name because it refers specifically to this one grain, unlike ''corn'', which has a complex variety of meanings that vary by context and geographic region. Maize has become a staple food in many parts of the world, with the List of most valuable crops and livestock products, total production of maize surpassing that of wheat or rice. In addition to being consumed directly by huma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Endosperm
The endosperm is a tissue produced inside the seeds of most of the flowering plants following double fertilization. It is triploid (meaning three chromosome sets per nucleus) in most species, which may be auxin-driven. It surrounds the embryo and provides nutrition in the form of starch, though it can also contain oils and protein. This can make endosperm a source of nutrition in animal diet. For example, wheat endosperm is ground into flour for bread (the rest of the grain is included as well in whole wheat flour), while barley endosperm is the main source of sugars for beer production. Other examples of endosperm that forms the bulk of the edible portion are coconut "meat" and coconut "water", and corn. Some plants, such as orchids, lack endosperm in their seeds. Origin of endosperm Ancestral flowering plants have seeds with small embryos and abundant endosperm. The evolutionary development of flowering plants trends towards plants with mature seeds with little or no endo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zein
Zein is a class of prolamine protein found in maize (corn). It is usually manufactured as a powder from corn gluten meal. Zein is one of the best understood plant proteins.Momany, Frank A.; Sessa, David J.; Lawton, John C.; Selling, Gordon W.; Hamaker, Sharon A. H.; and Willett, Julious L.Structural Characterization of A-Zein December 27, 2005, American Chemical Society Pure zein is clear, odorless, tasteless, hard, water-insoluble, and edible, and it has a variety of industrial and food uses.Lawton, John W.Zein: A History of Processing and Use, November 1, 2002, American Association of Cereal Chemists Commercial uses Historically, zein has been used in the manufacture of a wide variety of commercial products, including coatings for paper cups, soda bottle cap linings, clothing fabric,Commission on Life SciencesBiobased Industrial Products: Research and Commercialization Priorities 2002. buttons, adhesives, coatings and binders. The dominant historical use of zein was in the te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutelin
Glutelins are a class of prolamin proteins found in the endosperm of certain seeds of the grass family. They constitute a major component of the protein composite collectively referred to as gluten. Glutenin is the most common glutelin, as it is found in wheat and is responsible for some of the refined baking properties in bread wheat. The glutelins of barley and rye have also been identified. Glutelins are the primary form of energy storage in the endosperm of rice grains. This class was originally differentiated from prolamins by Thomas Burr Osborne according to its low solubility. Modern analysis now considers glutelins as a low-solubility subclass of prolamins. Glutelins are soluble in dilute acids or bases, detergents, chaotropic agents, or reducing agents. They are also rich in hydrophobic amino acids, with a content of phenylalanine, valine, tyrosine, proline and leucine corresponding to approximately 45% of the amino acid sequence with access code P04706.1, though that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gluten
Gluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grains that have been proved capable of triggering celiac disease. These include any species of wheat (such as common wheat, durum, spelt, khorasan, emmer and einkorn), barley, rye and some oat cultivars, as well as any cross hybrids of these grains (such as triticale). Gluten makes up 75–85% of the total protein in bread wheat. Glutens, especially Triticeae glutens, have unique viscoelastic and adhesive properties, which give dough its elasticity, helping it rise and keep its shape and often leaving the final product with a chewy texture. These properties, and its relatively low cost, make gluten valuable to both food and non-food industries. Wheat gluten is composed of mainly two types of proteins: the glutenins and the gliadins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wet-milling
Wet-milling is a process in which feed material is steeped in water, with or without sulfur dioxide, to soften the seed kernel in order to help separate the kernel’s various components. For example, wet-milling plants can separate a 56-pound bushel of corn into more than 31 pounds of cornstarch (which in turn can be converted into corn syrups or corn ethanol), 15 pounds of corn gluten meal for use in animal feed, and nearly 2 pounds of corn oil Corn oil (North American) or maize oil (British) is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines. .... See also * Corn steep liquor * Corn wet-milling References *{{CRS, article = Report for Congress: Agriculture: A Glossary of Terms, Programs, and Laws, 2005 Edition, url = http://ncseonline.org/nle/crsreports/05jun/97-905.pdf, author= Jasper Womach Solid-solid separation Grinding mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits. The term ''maize'' is preferred in formal, scientific, and international usage as a common name because it refers specifically to this one grain, unlike ''corn'', which has a complex variety of meanings that vary by context and geographic region. Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. In addition to being consumed directly by humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize products, such as corn starch and c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Starch
Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses as well, such as to supply glucose for people with glycogen storage disease. Like many products in dust form, it can be hazardous in large quantities due to its flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as oobleck while adding oil transforms corn starch into an electrorheological (ER) fluid. The concept can be explained through the mixture termed "c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steeped
Steeping is the soaking of an organic solid, such as leaves, in a liquid (usually water) to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour and nutrients is known as steeping. Herbal teas may be prepared by decoction, infusion, or maceration. Some solids are soaked to remove an ingredient, such as salt, where the solute is not the desired product. Corn One example is the steeping of corn (or maize), part of the milling process. As described by the US Corn Refiners Association, harvested kernels of corn are cleaned and then steeped in water at a temperature of for 30 to 40 hours. In the process their moisture content rises from 15% to 45% and their volume more than doubles. The gluten bonds in the corn are weakened and starch is released. The corn is then ground to break free the germ and other components, and the water used (steepwater), which has absorbed various nutrients ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sulfur Dioxide
Sulfur dioxide (IUPAC-recommended spelling) or sulphur dioxide (traditional Commonwealth English) is the chemical compound with the formula . It is a toxic gas responsible for the odor of burnt matches. It is released naturally by volcanic activity and is produced as a by-product of copper extraction and the burning of sulfur- bearing fossil fuels. Structure and bonding SO2 is a bent molecule with ''C''2v symmetry point group. A valence bond theory approach considering just ''s'' and ''p'' orbitals would describe the bonding in terms of resonance between two resonance structures. The sulfur–oxygen bond has a bond order of 1.5. There is support for this simple approach that does not invoke ''d'' orbital participation. In terms of electron-counting formalism, the sulfur atom has an oxidation state of +4 and a formal charge of +1. Occurrence Sulfur dioxide is found on Earth and exists in very small concentrations and in the atmosphere at about 1 ppm. On other p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cereal Germ
Cereal germ or Wheat germ: The germ of a cereal is the reproductive part that germinates to grow into a plant; it is the embryo of the seed. Along with bran, germ is often a by-product of the milling that produces refined grain products. Cereal grains and their components, such as wheat germ oil, rice bran oil, and maize bran, may be used as a source from which vegetable oil is extracted, or used directly as a food ingredient. The germ is retained as an integral part of whole-grain foods. Non-whole grain methods of milling are intended to isolate the endosperm, which is ground into flour, with removal of both the husk (bran) and the germ. Removal of bran is aimed at producing a flour with a white rather than a brown color, and eliminating fiber, which reduces nutrition. The germ is rich in polyunsaturated fats (which have a tendency to oxidize and become rancid on storage) and so germ removal improves the storage qualities of flour. Wheat germ Wheat germ or wheatgerm is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bran
Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel (tip cap). Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains. Bran is present in cereal grain, including rice, corn (maize), wheat, oats, barley, rye and millet. Bran is not the same as chaff, which is a coarser scaly material surrounding the grain but not forming part of the grain itself, and which is indigestible by humans. "chaff, which is indigestible for humans" Composition Bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starch, protein, vitamins, and dietary minerals. It is also a source of phytic acid, an antinutrient that prevents nutrient absorption. The high oil content of bran makes it subject to rancidification, one of the reasons that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
