Document Type

Article

Publication Date

6-16-1997

Journal or Book Title

Journal of Agricultural and Food Chemistry

Volume

45

Issue

6

First Page

2088

Last Page

2092

DOI

10.1021/jf960972j

Abstract

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.

Comments

Reprinted with permission from Journal of Agricultural and Food Chemistry 45(6): 2088-2092. doi: 10.1021/jf960972j. Copyright 1997 American Chemical Society.

Rights

One-time permission is granted only for the use specified in your request. No additional uses are granted (such as derivative works or other editions).

Copyright Owner

American Chemical Society

Language

en

File Format

application/pdf

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