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Contribution to the investigation of the corn germ Part I. Corn germ as a valuable source of protein

✍ Scribed by Kulakova, E. V. ;Vainerman, E. S. ;Rogoshin, S. V.

Publisher
John Wiley and Sons
Year
1982
Tongue
English
Weight
248 KB
Volume
26
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

The proteins of flint corn germs of „Moldavanka oranzhevaya”︁ and „Moldavanka szoltaya”︁ varieties, and “Moldavsky 310” hybrid were studied. The principal part of the total proteins of the corn germ is represented basically by the water‐soluble fraction (82.3‐84.2%). Corn germs contain the biologically valuable proteins balanced in terms of all essential amino acids in conformity with FAO/WHO standards.

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Contribution to the investigation of the
Contribution to the investigation of the corn germ Part II. Chemical composition of germ meal out of corn-oil cake
✍ Kulakova, E. V. ;Vainerman, E. S. ;Rogozhin, S. V. 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 308 KB

The germ meal out of corn-oil cake contained up to 24.3 % of protein, on the average. The main part of germ meal proteins was represented by the alkali-soluble fraction, up to 79.9 %; the water-soluble proteins made up 7.3 y;, the salt-solubleup to 4.6%, and alcohol-solubleonly up to 1 %. With rega