Cereal Chem 54:503 - 510.  |  VIEW ARTICLE
Effect of Bound Lipid on Flavor of Protein Isolate from Corn Germ.

H. C. Nielsen, J. S. Wall, J. K. Mueller, K. Warner, and G. E. Inglett. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Protein isolated from solvent-extracted dry-milled corn germ contains little free lipid but contains 7-11% bound lipid, the presence of which results in flavors describable as stale and rancid; such flavors reduce the utility of the protein in food systems. Removal of bound lipid improves both flavor and odor of corn germ protein isolate; however, the flavor of the improved product is still not as bland as that of sodium caseinate. The two best methods developed for removing bound lipid were: 1) extract corn germ meal three times with 5 vol of 80% ethanol before protein isolation or 2) vigorously extract the still wet, freshly precipitated protein three times with 10 vol of 80% ethanol.