Contribution to the investigation of the corn germ Part II. Chemical composition of germ meal out of corn-oil cake

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

• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 308 KB
• Volume: 27
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.2750270802

✦ Synopsis

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 regard to the biological value, determined by fermentation hydrolysis4 the total germ meal protein and its basic alkali-soluble fraction were not inferior to egg albumin and casein. The biological value of the test proteins, calculated by the aminoacid score, is nearing the biological value of an intact hen's egg and women's milk. The alkali-soluble fraction of germ meal protein has a high foam-forming ability and foam stability.