Journal or Book Title
Journal of Agricultural and Food Chemistry
Carotenoids in corn gluten meal (CGM) were eliminated by extraction with ethanol and butanol or by bleaching with soy flour as a lipoxygenase source. Corn gluten meal (50 g at 67% moisture basis) was extracted with 150 mL of ethanol or butanol followed by a second extraction with 100 mL of extractant. Of the carotenoids present in CGM, 87% and 94% were removed after the second extraction with ethanol and butanol, respectively. Total solid loss during extraction was greater with butanol (24%) than with ethanol (10%). Increasing the level of soy flour substituted from 5% to 15% did not improve the degree of bleaching but shortened the time to reach the maximum degree of bleaching at which 51% of carotenoids were bleached. Incorporating 5% soy flour, presoaking of soy flour, and aerating of the reaction medium reduced the reaction time to 30 min. The bleached and heat-dried product contained 62% less carotenoids compared with its unbleached counterpart.
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American Chemical Society
Park, H.; Flores, Rolando A.; and Johnson, Lawrence A., "Preparation of Fish Feed Ingredients: Reduction of Carotenoids in Corn Gluten Meal" (1997). Center for Crops Utilization Research Publications. 1.