Cereal Chem 53:739 - 749. | VIEW
The Chemical, Functional, and Nutritional Characterization of Protein Concentrates from Distiller's Grains.
L. D. Satterlee, D. M. Vavak, R. Abdul-Kadir, and J. G. Kendrick. Copyright 1976 by the American Association of Cereal Chemists, Inc.
Protein concentrates having potential food use were obtained from distillers fermented wheat and corn. The yield of distiller's protein concentrate (DPC) from fermented wheat was optimal using a pH 12.2 extraction at 23 C. Optimal yield of DPC from distiller's fermented corn was obtained by a pH 12.2 extraction at 80 C. Nutritional and amino acid analyses of both DPCs produced showed them to be almost identical to their starting grains. Analysis of each DPC for ribonucleic acid (RNA) showed each to contain less than 0.1% RNA, well below the safe level of 2%. Metal ion analyses showed that neither DPC contained an accumulation of lead, but both were found to be significantly lower in calcium, magnesium, manganese, and zinc, when compared to soy isolate. The functional characteristics of each DPC were identified for use in bread, extruded puffed snacks, and meat emulsions. When both DPCs were compared to soy protein isolate, wheat DPC was found to surpass corn DPC and soy isolate in baking and extrusion properties. Corn DPC possessed an emulsion stability almost equal to that of soy isolate and far exceeding that of wheat DPC.