Com germ

Vegetable proteins other than that from soy have potential appHcability in food products. Functional characteristics of vegetable protein products are important factors in determining their uses in food products. Concentrates or isolates of proteins from cotton (qv) seed (116), peanuts (117), rape seed (canola) (118,119), sunflower (120), safflower (121), oats (122), lupin (123), okra (124), and com germ (125,126) have been evaluated for functional characteristics, and for utility in protein components of baked products (127), meat products (128), and milk-type beverages (129) (see Dairy substitutes). 

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

Refs. 32-37. Includes copra, cottonseed, com germ, peanuts, flax, safflower, sunflower, sesame, palm kernels, and linseed. ... 

Includes soybean, rice bran, and dry-process com germ. Includes apples, carrots, coffee grounds, fish, grapes, pineapples, and tomatoes. Includes ABS, nitriles, styrene—butadiene mbber (SBR), natural mbber, and ethylene—propjdene- -diene mbber (EPDM). ... 

Another product, defatted com germ flour was coextruded at 150 or 170 °C with 5% milk protein to produce a puffed nutrient snack (Peri et al., 1983). The addition of fhe milk profein af fhe lower temperature improved the organoleptic characteristics of fhe exfrudafes but adversely affected the product expansion and consistency of fhe samples at the higher temperature. 

Peri, C., Barbieri, R., and Casiraghi, E. M. (1983). Physical, chemical and nutritional quality of extruded com germ flour and milk protein blends. Int. J. Food Sci. Technol. 18,43-52. 

Numerous studies have been conducted on SFE of com germ. Christianson et al. [99] and List et al. [100], respectively, compared the composition and stability of oils obtained by SFE, or recovered by conventional hexane extraction. The quality and storage characteristics of the defatted germ flour obtained by SFE were superior to those of germ flours obtained by hexane... 

Guanidine is a strong base, which is found in a variety of natural products. These products include turnip juice, mushrooms, com germ, rice hulls, mussels, and earthworms from which it can be extracted with alcohol. Guanidine forms deliquescent crystals with a melting point of 50 Celsius. It absorbs carbon dioxide from the air, and is very soluble in water and alcohol. It is manufactured on an industrial scale from sulfur dioxide, carbon dioxide, and ammonia gases. Guanidine is a readily available commercial chemical. 

Supercritical CO2 extraction methods were evaluated for a number of oilseeds in the 1980s. Corn germ extraction by supercritical CO2 was evaluated by ARS researchers in Peoria, IL. Methods for corn germ extraction using 100% supercritical CO2 were developed (10, 17) and patented (18). Others have demonstrated that addition of ethanol modifier (0 -10%) to supercritical CO2 can decrease the extraction time and improve the functionality of germ proteins (19). Although there are no technical barriers, extraction of com germ with supercritical CO2 is more costly than conventional extraction methods. 

The major component of cmde com germ oil is triacylglycerols, but the cmde oil also contains other minor nonpolar and polar lipid components (Table 3). Free... 

Squalene is an unsaponifiable compound in corn oil that has not received much attention. Squalene was previously reported to be the major hydrocarbon in com oil (43) and we recently reported that both com germ oil and corn fiber oil contain about 0.2% squalene (40). 

Although FFA content of the oil varies considerably depending on the preharvest and postharvest conditions, it is usually in the range of 1-1.5% of the total acyl lipids. Wet milled corn germ oil contains higher FFA content than that of the dry milled oil, 1.5 % and about 2%, respectively (7, 66). The PL content of com germ oil varies with the extraction process. Expelled oil contains about 120 ppm PL as compared with 670 ppm in hexane prepress commercial products (66). 

Sterols The total phytosterol content (free and esterified phytosterols) of corn germ oil is higher than in most of the other vegetable oUs (3, 70). Com germ oil contains about 1.1% (w/w) phytosterol esters (70). Sitosterol is the major sterol... 

Karlovic et al. (79) examined the aqueous enzymatic extraction of com germ oil. Hydrothermal pretreatment, grinding, and enzymatic treatment of corn germ improved extraction efficiency. Although the energy cost for enzymatic com germ oil extraction was lower than that of the conventional extraction, the enzyme cost made the process more expensive (79). 

Both the glycolipids and the phospholipids of corn have lower percentages of linolenic acid (18 3) and are more saturated than those in the soybean. In general, cmde corn and soybean lecithins are equal in linoleic acid (18 2) content, but lino-leic acid in corn varies from 42% to 70% depending on the variety of corn. Phytic acid, 88% of which is in the com germ, is extracted as part of the lecithin fraction (32, 37). Elimination of phytic acid in com is desirable because it binds zinc, magnesium, and calcium. 

Anderson then developed a second screw-press, this one designed to generate lower pressure and to operate at higher capacity. It was used to prepress oilseeds and animal scraps and to dewater steeped com germ and other wet materials. The high-pressure press (The No. 1 Press) had a 15.2-cm (6-in.) diameter barrel. 

Approximate values found for n were, for four samples of soybean flakes, 2.3-2.5 for two samples of cottonseed flakes, 1.5 for one sample of flaxseed flakes, 7 for one sample of peanut flakes, 3.2 for two samples of cracked soybean, 5.5 for one sample of cracked cottonseed, 4 and for one sample of cracked corn germ, 3.4. With T expressed in minutes and D expressed in units of 0.01 in, approximate values for K were for soybean flakes, 6-20 for cottonseed flakes, 140 and 270 for flaxseed flakes, 3600 for peanut flakes, 1.4 for cracked soybean, 2.5 and 10 for cracked cottonseed, 40 and for cracked com germ, 1.6. 

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