Gluten

Peak Notation Assignment of Main Peaks Molecular Weight Retention Index Relative Intensity 

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The protein fraction is filtered and dried to become high (60%) protein content com gluten meal. The starch slurry can be dewatered and dried to produce regular com starch. Dry starch can be sold as is or heat treated in the presence of acid catalysts to produce dextrins. Or, it is chemically modified before dewatering and drying to produce modified starches used in food and industrial appHcations. Lasdy, it can be hydroly2ed to produce corn sweeteners. 

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). 

Apphcations include ka olin clay dewatering, separation of fish oils from press Hquor, starch and gluten concentration, clarification of wet-process phosphoric acid, tar sands, and concentrations of yeast, bacteria, and fungi from growth media in protein synthesis (14). 

Commercial starch is mainly com starch, but smaller amounts of sorghum, wheat, and potato starch are also produced. In 1992, 1303 million bushels (45.8 X 10 m ) of com were ground for starch and other products (120) 1 m com weighs - 721 kg and yields 438 kg starch, 26 kg oil, and 142 kg combined gluten and hulls. In the United States in 1994—1995, 462 million bushels were used to produce high fmctose com symp, 231 million bushels went to produce D-glucose, 533 million bushels were used for alcohol production, and 247 million bushels were converted to starch (121). 

Another requirement for proper leavening is the presence of a protein matrix sufftciendy elastic to trap small carbon dioxide bubbles. Wheat gluten fulfills this requirement. Rye protein is less suitable and the proteins of other cereals, eg, rice, oats, or com, are practically useless. 

W. Bushuk and R. Tkachuk, Gluten Proteins, American Association of Cereal Chemists, St. Paul, Minn., 1990. 

Com endosperm oil—A reddish brown Hquid composed chiefly of glycerides, fatty acids, sitosterols, and carotenoid pigments obtained by isopropyl alcohol and hexane extraction from the gluten fraction of yellow com grain. 

Used 42 DE com symp. DE = dextrose equivalent. May include gluten, soy, egg white, or gelatin. 

A pentosanase that works on the gluten—pentosan fraction of flour results in easier dough-handling and improved cmmb stmcture. Pentosanases... 

A neutral bacterial endoprotease can be used to weaken the gluten in wheat flour, if necessary, or to provide the plastic properties required ia a dough used for biscuits. 

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