DEVELOPMENT OF THE PROCESS OF EXTRACTION OF CORN GLUTEN
The processing of corn grain allows getting starch, roughage, oil and proteins. Corn gluten is a valuable product that is obtained from corn processing to starch and molasses. It is a pure protein that it has excellent nutritional properties. Corn gluten is not as widely used as wheat gluten. It’s mainly used for feeding farm animals and poultry, and has a short shelf life. The secondary processing of corn gluten is relevant. Besides solution of a number of environmental problems we can get a number of important products such as zein and fat-carotenoid fraction.