Cereal Chem. 71:217-219   |  VIEW ARTICLE


Evaluation of Corn Gluten Meal Extracted with Supercritical Carbon Dioxide and Other Solvents: Flavor and Composition.

Y. V. Wu, J. W. King, and K. Warner. Copyright 1994 by the American Association of Cereal Chemists, Inc. 

Corn gluten meal is a 60% minimum protein product derived from corn during the wet milling process. The undesirable flavor of corn gluten meal prevents its use in food. This research was undertaken to evaluate corn gluten meal after extraction with supercritical carbon dioxide or hexane-ethanol (82:18, v/v) at various temperatures, pressures, solvent-to-solid ratios, and particle sizes. Supercritical carbon dioxide extraction of corn gluten meal at 68 MPa and 80 C significantly decreased fermented flavor, the predominant characteristic of unprocessed corn gluten meal. Hexane-ethanol extraction also significantly reduced fermented flavor. Processing by supercritical carbon dioxide extraction or hexane-ethanol extraction can significantly improve corn gluten meal flavor.