V.G. Goldstein, L.P. Nosovskaya, L.V. Adikaeva, T.A. Senina
All-Russia Research Institute for Starch Products, ul. Nekrasova , 11, pos. Kraskovo, Moskovskaya obl.,140051, Russian Federation
Summary. Dry corn germ, extracted at the processing of corn grain on starch, used as raw material for the production of corn oil or as a component in poultry feed. The value of dried corn germs of wet method of separation determined by the high content of physiologically useful substances; it contains about 82% of fat of corn grain, a lot of phosphatides and fat-soluble vitamins, including alpha-tocopherol (E). The drying of corn germs at elevated temperature is accompanied by a color change and the burning of the corn germ. At high drying temperature the number of the finely crushed germ increased 2 times and fat loss due to the oxidation grew up to 8%. During the processing of grain after artificial drying the fraction of the finely crushed and crushed germs increases and can exceeds 50% of the total mass. This is explained by the denaturing of grain proteins, which influences elasticity and germ strength during the separation and drying.
Keywords: corn germ, fat mass fraction, drying, corn oil, method of wet milling.
Author Details: V.G. Goldstein, D. Sc. (Tech.), head of laboratory; L. P. Nosovskaya, senior research fellow; L.V. Adikaeva, senior research fellow; T.A. Senina, technic.
For citation: Goldstein V.G., Nosovskaya L.P., Adikaeva L.V., Senina T.A. About the Quality of Corn Germ of Wet Method of Separation. Dostizheniya nauki i tekhniki APK. 2015. V.29. No 12. Pp. 119-120 (In Russ.).