Cereal Chem 64:283-284   |  VIEW ARTICLE

Note: Lipid and Color Evaluations of Solvent-Extracted Maize Gluten Meal.

P. L. Harris, S. L. Cuppett, C. E. Walker, and J. H. Rupnow. Copyright 1987 by the American Association of Cereal Chemists, Inc. 

Wet-milled maize gluten meal was lyophilized, and the pigments and lipids were removed using a series of test solvents (acetone, acetonitrile, ethyl acetate, hexane, methanol, and petroleum ether) in a Soxhlet apparatus. Color evaluation, measured by a Hunter color difference meter, and lipid determination using an ethyl ether extraction procedure were performed on the resultant solvent-extracted maize gluten meal. An acetone extraction procedure was developed that removed most of the lipids and pigments and produced a residue similar in color to defatted soy flour.