Corn Gluten Meal Odorants and Volatiles After Treatment to Improve Flavor

Abstract

Cereal Chem. 83(3):228-234Production of corn gluten meal (CGM), a high-protein coproduct from wet milling of corn, is increasing as production of fuel ethanol from corn increases. Unpleasant taste and odor have limited the use of CGM in human food. Adjustment of pH and extraction with water have been reported to reduce the off-flavor of CGM but the improvement is not enough for substantial addition of CGM to the human diet. More study of CGM is needed. In this study, volatile compounds released under different conditions of pH, water extraction, and temperature were identified and compared using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The water-extractable portion, which im-proves the taste of CGM by its absence, was dried and analyzed by SPME-GC-MS. In addition, materials extractable from CGM with methylene chloride were identified by gas chromatography-mass spectrometry (GC-MS). Further, the spontaneous generation of a CGM-like odor accompanied by a change in physical appearance of the CGM sample was described. Flavors and odors known to be associated with the identified CGM compounds were listed. Some possible origins of the volatiles, from degradation of corn constituents or as fermentation products of the corn steeping process, were noted.

Digestibility, lactation performance, plasma metabolites, ruminal fermentation, and bacterial communities in Holstein cows fed a fermented corn gluten-wheat bran mixture as a substitute for soybean meal

“…Nevertheless, previously published literature has shown that corn gluten meal is difficult to use as a major protein ingredient in the diets of dairy cows (Wohlt et al, 1991;Holter et al, 1992;Cozzi and Polan, 1994). The reasons for its limited use include its unpleasant taste, low biological value, and lack of essential amino acids (Turk et al, 1935;Wu, 2004). Interestingly, current research in fermentation science has demonstrated ways to improve the nutritional value of byproduct feeds by improving their digestibility, amino acid profile, and flavor (Zhang et al, 2007;Kim et al, 2012).…”

Scientific Report: Study of national plant proteins with potential for application in plant-based products

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“In Joyance of Things to Eat” Beginning the Study of Turtle Nutrition

“…Its two main uses are as an herbicide to prevent weed seeds from sprouting, and as a cheap source of protein substituted for costlier meat protein in animal feed (decidedly strange bedfellows). CGM has an unpleasant taste and odor, which has prevented its widespread acceptance in human food (Wu et al 2006), but it still is used widely in animal feeds.…”