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Pilot-Plant Wet-Milling Process for Producing Corn Gluten Meal¹

¹Journal Paper, J-16804 of the Iowa Agriculture and Home Economics Experiment Station, Ames, IA, 50011. Project no. 0161. Research supported by the Iowa Corn Promotion Board, Center for Crops Utilization Research and the Iowa Agriculture and Home Economics Experiment Station. ²Graduate research assistant, associate professor, professor, laboratory research technician III, and graduate research assistant, respectively, Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011. ³Corresponding author. E-mail: dmyers@iastate.edu ⁴Professor-in-Charge, Center for Crops Utilization Research, Iowa State University, Ames, IA, 50011.

A pilot-plant wet-milling process was specially used to produce corn gluten meal (CGM) with a relatively high protein content (49.8% from Pioneer 3394 and 53.7% from Wilson D110). The protein content of the CGM obtained from a starch table in our pilot-plant procedure was similar to the results obtained by using the hydrocyclone method. Wilson D110 has a higher protein content in its corn kernels, producing higher yield and protein content gluten than the Pioneer 3394, which has lower protein content in the corn. The effects of drying method and temperature on the color of CGM were also discussed.