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Robert A. Moreau - One of the best experts on this subject based on the ideXlab platform.
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foam separation of oil from enzymatically treated wet milled Corn Germ dispersions
Journal of the American Oil Chemists' Society, 2009Co-Authors: Leland C. Dickey, Nicholas Parris, Michael J. Kurantz, Andrew J. Mcaloon, Robert A. MoreauAbstract:More than 9 billion gallons of ethanol were produced in 2008, mostly from dry grind Corn fermentation plants. These plants are a potential source of substantial amounts of Corn oil, if an economical method of separating it can be developed. In this work, oil was separated from Corn Germ by aqueous enzymatic extraction (AEE). Batches of wet-milled Corn Germ in water were preheated in a pressure cooker, ground in a colloid mill, and churned in a vertical column/mixing vessel system, after the addition of enzyme. Nitrogen gas was then bubbled through the column removing an overflowing foam fraction which was subsequently centrifuged to separate free oil. Using a newly commercialized enzyme complex it was found that 80% of the oil could be recovered using a w/w ratio of enzyme solution to Germ of 1:80. The low dose and low price of the enzyme complex leads to a cost estimate of AEE of Corn oil from Germ, similar to the wet-milled Germ extracted, cost competitive with expelled oil (with the separation and drying of the foam protein), and feasible for commercialization in a dry grind plant retrofitted to separate Germ.
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A Process for the Aqueous Enzymatic Extraction of Corn Oil from Dry Milled Corn Germ and Enzymatic Wet Milled Corn Germ (E-Germ)
Journal of the American Oil Chemists' Society, 2009Co-Authors: Robert A. Moreau, David B. Johnston, Leland C. Dickey, Kevin B. HicksAbstract:A bench-scale aqueous enzymatic method was developed to extract Corn oil from Corn Germ from either a commercial Corn dry mill or Corn Germ from a newly-developed experimental enzymatic wet milling process (E-Germ). With both types of Germs, no oil was extracted when acidic cellulase was the only enzyme used. Pre-treating dry milled Corn Germ by heating it in boiling water or microwave pretreatment, followed by enzymatic extraction with the acidic cellulase resulted in oil yields of about 43% and 57%, respectively. A two-step process, combining both acidic cellulase and alkaline protease treatments, with no heat pretreatment, achieved oil yields of 50–65% from dry milled Corn Germ and 80–90% from E-Germ.
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angiotensin i converting enzyme inhibitory peptides from commercial wet and dry milled Corn Germ
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Nicholas Parris, Robert A. Moreau, David B. Johnston, Leland C. Dickey, Rotimi E AlukoAbstract:Bioprocesses were developed to enhance the value of proteins from deoiled Corn Germ. Proteins were hydrolyzed with trypsin, thermolysin, GC 106, or Flavourzyme to generate the bioactive peptide sequences. At an enzyme to substrate ratio of 1:100, protein hydrolysis of wet-milled Germ was greatest using thermolysin followed by trypsin, GC 106, and Flavourzyme. For the dry-milled Corn Germ, protein hydrolysis was greatest for GC 106 and least for Flavourzyme. Electrophoretic patterns indicated that the hydrolysis conditions used were adequate for generating low molecular weight peptides for both Germs. Unhydrolyzed dry- and wet-milled Corn Germ did not appear to contain angiotensin I converting enzyme (ACE)-inhibitory peptides. After hydrolysis with trypsin, thermolysin, and GC 106 but not Flavourzyme, ACE inhibition was observed. ACE inhibition was greatest for the GC 106 hydrolysate for both wet- and dry-milled Corn Germ. Denaturing the protein with urea before hydrolysis, in general, increased the amount of ACE-inhibitory peptides found in the hydrolysate. Membrane fractionations of both the wet- and dry-milled hydrolysates indicated that most of the ACE-inhibitory peptides were in the <1 kDa fraction. Examination of the control total protein extracts (before treatment with proteases) from wet- and dry-milled Germ revealed that neither had ACE-inhibitory properties. However, when both total Corn Germ control protein extracts were fractionated, the <1 kDa fraction of wet-milled Corn Germ proteins exhibited ACE inhibition, whereas the comparable low molecular weight fraction from dry-milled Corn Germ did not.
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Angiotensin I converting enzyme-inhibitory peptides from commercial wet- and dry-milled Corn Germ.
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Nicholas Parris, Robert A. Moreau, David B. Johnston, Leland C. Dickey, Rotimi E AlukoAbstract:Bioprocesses were developed to enhance the value of proteins from deoiled Corn Germ. Proteins were hydrolyzed with trypsin, thermolysin, GC 106, or Flavourzyme to generate the bioactive peptide sequences. At an enzyme to substrate ratio of 1:100, protein hydrolysis of wet-milled Germ was greatest using thermolysin followed by trypsin, GC 106, and Flavourzyme. For the dry-milled Corn Germ, protein hydrolysis was greatest for GC 106 and least for Flavourzyme. Electrophoretic patterns indicated that the hydrolysis conditions used were adequate for generating low molecular weight peptides for both Germs. Unhydrolyzed dry- and wet-milled Corn Germ did not appear to contain angiotensin I converting enzyme (ACE)-inhibitory peptides. After hydrolysis with trypsin, thermolysin, and GC 106 but not Flavourzyme, ACE inhibition was observed. ACE inhibition was greatest for the GC 106 hydrolysate for both wet- and dry-milled Corn Germ. Denaturing the protein with urea before hydrolysis, in general, increased the amount...
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Angiotensin I converting enzyme-inhibitory peptides from commercial wet- and dry-milled Corn Germ.
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Nicholas Parris, Robert A. Moreau, David B. Johnston, Leland C. Dickey, Rotimi E AlukoAbstract:Bioprocesses were developed to enhance the value of proteins from deoiled Corn Germ. Proteins were hydrolyzed with trypsin, thermolysin, GC 106, or Flavourzyme to generate the bioactive peptide sequences. At an enzyme to substrate ratio of 1:100, protein hydrolysis of wet-milled Germ was greatest using thermolysin followed by trypsin, GC 106, and Flavourzyme. For the dry-milled Corn Germ, protein hydrolysis was greatest for GC 106 and least for Flavourzyme. Electrophoretic patterns indicated that the hydrolysis conditions used were adequate for generating low molecular weight peptides for both Germs. Unhydrolyzed dry- and wet-milled Corn Germ did not appear to contain angiotensin I converting enzyme (ACE)-inhibitory peptides. After hydrolysis with trypsin, thermolysin, and GC 106 but not Flavourzyme, ACE inhibition was observed. ACE inhibition was greatest for the GC 106 hydrolysate for both wet- and dry-milled Corn Germ. Denaturing the protein with urea before hydrolysis, in general, increased the amount of ACE-inhibitory peptides found in the hydrolysate. Membrane fractionations of both the wet- and dry-milled hydrolysates indicated that most of the ACE-inhibitory peptides were in the
Leland C. Dickey - One of the best experts on this subject based on the ideXlab platform.
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foam separation of oil from enzymatically treated wet milled Corn Germ dispersions
Journal of the American Oil Chemists' Society, 2009Co-Authors: Leland C. Dickey, Nicholas Parris, Michael J. Kurantz, Andrew J. Mcaloon, Robert A. MoreauAbstract:More than 9 billion gallons of ethanol were produced in 2008, mostly from dry grind Corn fermentation plants. These plants are a potential source of substantial amounts of Corn oil, if an economical method of separating it can be developed. In this work, oil was separated from Corn Germ by aqueous enzymatic extraction (AEE). Batches of wet-milled Corn Germ in water were preheated in a pressure cooker, ground in a colloid mill, and churned in a vertical column/mixing vessel system, after the addition of enzyme. Nitrogen gas was then bubbled through the column removing an overflowing foam fraction which was subsequently centrifuged to separate free oil. Using a newly commercialized enzyme complex it was found that 80% of the oil could be recovered using a w/w ratio of enzyme solution to Germ of 1:80. The low dose and low price of the enzyme complex leads to a cost estimate of AEE of Corn oil from Germ, similar to the wet-milled Germ extracted, cost competitive with expelled oil (with the separation and drying of the foam protein), and feasible for commercialization in a dry grind plant retrofitted to separate Germ.
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A Process for the Aqueous Enzymatic Extraction of Corn Oil from Dry Milled Corn Germ and Enzymatic Wet Milled Corn Germ (E-Germ)
Journal of the American Oil Chemists' Society, 2009Co-Authors: Robert A. Moreau, David B. Johnston, Leland C. Dickey, Kevin B. HicksAbstract:A bench-scale aqueous enzymatic method was developed to extract Corn oil from Corn Germ from either a commercial Corn dry mill or Corn Germ from a newly-developed experimental enzymatic wet milling process (E-Germ). With both types of Germs, no oil was extracted when acidic cellulase was the only enzyme used. Pre-treating dry milled Corn Germ by heating it in boiling water or microwave pretreatment, followed by enzymatic extraction with the acidic cellulase resulted in oil yields of about 43% and 57%, respectively. A two-step process, combining both acidic cellulase and alkaline protease treatments, with no heat pretreatment, achieved oil yields of 50–65% from dry milled Corn Germ and 80–90% from E-Germ.
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angiotensin i converting enzyme inhibitory peptides from commercial wet and dry milled Corn Germ
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Nicholas Parris, Robert A. Moreau, David B. Johnston, Leland C. Dickey, Rotimi E AlukoAbstract:Bioprocesses were developed to enhance the value of proteins from deoiled Corn Germ. Proteins were hydrolyzed with trypsin, thermolysin, GC 106, or Flavourzyme to generate the bioactive peptide sequences. At an enzyme to substrate ratio of 1:100, protein hydrolysis of wet-milled Germ was greatest using thermolysin followed by trypsin, GC 106, and Flavourzyme. For the dry-milled Corn Germ, protein hydrolysis was greatest for GC 106 and least for Flavourzyme. Electrophoretic patterns indicated that the hydrolysis conditions used were adequate for generating low molecular weight peptides for both Germs. Unhydrolyzed dry- and wet-milled Corn Germ did not appear to contain angiotensin I converting enzyme (ACE)-inhibitory peptides. After hydrolysis with trypsin, thermolysin, and GC 106 but not Flavourzyme, ACE inhibition was observed. ACE inhibition was greatest for the GC 106 hydrolysate for both wet- and dry-milled Corn Germ. Denaturing the protein with urea before hydrolysis, in general, increased the amount of ACE-inhibitory peptides found in the hydrolysate. Membrane fractionations of both the wet- and dry-milled hydrolysates indicated that most of the ACE-inhibitory peptides were in the <1 kDa fraction. Examination of the control total protein extracts (before treatment with proteases) from wet- and dry-milled Germ revealed that neither had ACE-inhibitory properties. However, when both total Corn Germ control protein extracts were fractionated, the <1 kDa fraction of wet-milled Corn Germ proteins exhibited ACE inhibition, whereas the comparable low molecular weight fraction from dry-milled Corn Germ did not.
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Angiotensin I converting enzyme-inhibitory peptides from commercial wet- and dry-milled Corn Germ.
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Nicholas Parris, Robert A. Moreau, David B. Johnston, Leland C. Dickey, Rotimi E AlukoAbstract:Bioprocesses were developed to enhance the value of proteins from deoiled Corn Germ. Proteins were hydrolyzed with trypsin, thermolysin, GC 106, or Flavourzyme to generate the bioactive peptide sequences. At an enzyme to substrate ratio of 1:100, protein hydrolysis of wet-milled Germ was greatest using thermolysin followed by trypsin, GC 106, and Flavourzyme. For the dry-milled Corn Germ, protein hydrolysis was greatest for GC 106 and least for Flavourzyme. Electrophoretic patterns indicated that the hydrolysis conditions used were adequate for generating low molecular weight peptides for both Germs. Unhydrolyzed dry- and wet-milled Corn Germ did not appear to contain angiotensin I converting enzyme (ACE)-inhibitory peptides. After hydrolysis with trypsin, thermolysin, and GC 106 but not Flavourzyme, ACE inhibition was observed. ACE inhibition was greatest for the GC 106 hydrolysate for both wet- and dry-milled Corn Germ. Denaturing the protein with urea before hydrolysis, in general, increased the amount...
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Angiotensin I converting enzyme-inhibitory peptides from commercial wet- and dry-milled Corn Germ.
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Nicholas Parris, Robert A. Moreau, David B. Johnston, Leland C. Dickey, Rotimi E AlukoAbstract:Bioprocesses were developed to enhance the value of proteins from deoiled Corn Germ. Proteins were hydrolyzed with trypsin, thermolysin, GC 106, or Flavourzyme to generate the bioactive peptide sequences. At an enzyme to substrate ratio of 1:100, protein hydrolysis of wet-milled Germ was greatest using thermolysin followed by trypsin, GC 106, and Flavourzyme. For the dry-milled Corn Germ, protein hydrolysis was greatest for GC 106 and least for Flavourzyme. Electrophoretic patterns indicated that the hydrolysis conditions used were adequate for generating low molecular weight peptides for both Germs. Unhydrolyzed dry- and wet-milled Corn Germ did not appear to contain angiotensin I converting enzyme (ACE)-inhibitory peptides. After hydrolysis with trypsin, thermolysin, and GC 106 but not Flavourzyme, ACE inhibition was observed. ACE inhibition was greatest for the GC 106 hydrolysate for both wet- and dry-milled Corn Germ. Denaturing the protein with urea before hydrolysis, in general, increased the amount of ACE-inhibitory peptides found in the hydrolysate. Membrane fractionations of both the wet- and dry-milled hydrolysates indicated that most of the ACE-inhibitory peptides were in the
Nicholas Parris - One of the best experts on this subject based on the ideXlab platform.
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foam separation of oil from enzymatically treated wet milled Corn Germ dispersions
Journal of the American Oil Chemists' Society, 2009Co-Authors: Leland C. Dickey, Nicholas Parris, Michael J. Kurantz, Andrew J. Mcaloon, Robert A. MoreauAbstract:More than 9 billion gallons of ethanol were produced in 2008, mostly from dry grind Corn fermentation plants. These plants are a potential source of substantial amounts of Corn oil, if an economical method of separating it can be developed. In this work, oil was separated from Corn Germ by aqueous enzymatic extraction (AEE). Batches of wet-milled Corn Germ in water were preheated in a pressure cooker, ground in a colloid mill, and churned in a vertical column/mixing vessel system, after the addition of enzyme. Nitrogen gas was then bubbled through the column removing an overflowing foam fraction which was subsequently centrifuged to separate free oil. Using a newly commercialized enzyme complex it was found that 80% of the oil could be recovered using a w/w ratio of enzyme solution to Germ of 1:80. The low dose and low price of the enzyme complex leads to a cost estimate of AEE of Corn oil from Germ, similar to the wet-milled Germ extracted, cost competitive with expelled oil (with the separation and drying of the foam protein), and feasible for commercialization in a dry grind plant retrofitted to separate Germ.
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angiotensin i converting enzyme inhibitory peptides from commercial wet and dry milled Corn Germ
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Nicholas Parris, Robert A. Moreau, David B. Johnston, Leland C. Dickey, Rotimi E AlukoAbstract:Bioprocesses were developed to enhance the value of proteins from deoiled Corn Germ. Proteins were hydrolyzed with trypsin, thermolysin, GC 106, or Flavourzyme to generate the bioactive peptide sequences. At an enzyme to substrate ratio of 1:100, protein hydrolysis of wet-milled Germ was greatest using thermolysin followed by trypsin, GC 106, and Flavourzyme. For the dry-milled Corn Germ, protein hydrolysis was greatest for GC 106 and least for Flavourzyme. Electrophoretic patterns indicated that the hydrolysis conditions used were adequate for generating low molecular weight peptides for both Germs. Unhydrolyzed dry- and wet-milled Corn Germ did not appear to contain angiotensin I converting enzyme (ACE)-inhibitory peptides. After hydrolysis with trypsin, thermolysin, and GC 106 but not Flavourzyme, ACE inhibition was observed. ACE inhibition was greatest for the GC 106 hydrolysate for both wet- and dry-milled Corn Germ. Denaturing the protein with urea before hydrolysis, in general, increased the amount of ACE-inhibitory peptides found in the hydrolysate. Membrane fractionations of both the wet- and dry-milled hydrolysates indicated that most of the ACE-inhibitory peptides were in the <1 kDa fraction. Examination of the control total protein extracts (before treatment with proteases) from wet- and dry-milled Germ revealed that neither had ACE-inhibitory properties. However, when both total Corn Germ control protein extracts were fractionated, the <1 kDa fraction of wet-milled Corn Germ proteins exhibited ACE inhibition, whereas the comparable low molecular weight fraction from dry-milled Corn Germ did not.
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Angiotensin I converting enzyme-inhibitory peptides from commercial wet- and dry-milled Corn Germ.
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Nicholas Parris, Robert A. Moreau, David B. Johnston, Leland C. Dickey, Rotimi E AlukoAbstract:Bioprocesses were developed to enhance the value of proteins from deoiled Corn Germ. Proteins were hydrolyzed with trypsin, thermolysin, GC 106, or Flavourzyme to generate the bioactive peptide sequences. At an enzyme to substrate ratio of 1:100, protein hydrolysis of wet-milled Germ was greatest using thermolysin followed by trypsin, GC 106, and Flavourzyme. For the dry-milled Corn Germ, protein hydrolysis was greatest for GC 106 and least for Flavourzyme. Electrophoretic patterns indicated that the hydrolysis conditions used were adequate for generating low molecular weight peptides for both Germs. Unhydrolyzed dry- and wet-milled Corn Germ did not appear to contain angiotensin I converting enzyme (ACE)-inhibitory peptides. After hydrolysis with trypsin, thermolysin, and GC 106 but not Flavourzyme, ACE inhibition was observed. ACE inhibition was greatest for the GC 106 hydrolysate for both wet- and dry-milled Corn Germ. Denaturing the protein with urea before hydrolysis, in general, increased the amount...
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Angiotensin I converting enzyme-inhibitory peptides from commercial wet- and dry-milled Corn Germ.
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Nicholas Parris, Robert A. Moreau, David B. Johnston, Leland C. Dickey, Rotimi E AlukoAbstract:Bioprocesses were developed to enhance the value of proteins from deoiled Corn Germ. Proteins were hydrolyzed with trypsin, thermolysin, GC 106, or Flavourzyme to generate the bioactive peptide sequences. At an enzyme to substrate ratio of 1:100, protein hydrolysis of wet-milled Germ was greatest using thermolysin followed by trypsin, GC 106, and Flavourzyme. For the dry-milled Corn Germ, protein hydrolysis was greatest for GC 106 and least for Flavourzyme. Electrophoretic patterns indicated that the hydrolysis conditions used were adequate for generating low molecular weight peptides for both Germs. Unhydrolyzed dry- and wet-milled Corn Germ did not appear to contain angiotensin I converting enzyme (ACE)-inhibitory peptides. After hydrolysis with trypsin, thermolysin, and GC 106 but not Flavourzyme, ACE inhibition was observed. ACE inhibition was greatest for the GC 106 hydrolysate for both wet- and dry-milled Corn Germ. Denaturing the protein with urea before hydrolysis, in general, increased the amount of ACE-inhibitory peptides found in the hydrolysate. Membrane fractionations of both the wet- and dry-milled hydrolysates indicated that most of the ACE-inhibitory peptides were in the
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Using Microwave Heating and Microscopy to Estimate Optimal Corn Germ Oil Yield with a Bench-Scale Press
Journal of the American Oil Chemists' Society, 2007Co-Authors: Leland C. Dickey, Nicholas Parris, Peter H. Cooke, Michael J. Kurantz, Andrew J. Mcaloon, Robert A. MoreauAbstract:The increase in ethanol production from Corn has prompted development of processes to separate Corn Germ. The Corn Germ co-product would be a source of Corn oil if a practical oil separation process were also developed. We carried out bench-scale Corn-Germ-pressing experiments to determine the maximum potential oil recovery which were then used to estimate commercial Germ crushing costs. Corn Germ was preheated in a microwave oven and oil was then extracted with a bench-scale press. Preheating the Germ was necessary to obtain good oil yields. The uniform heating of the microwave oven more closely resembles compressive heating of commercial scale presses than does oven heating. Three different microscopic techniques were used to examine the effects of microwave and conventional-oven heating on Corn Germ. Microscopy revealed that microwave heating heated oil in the Germ more quickly than the other components of the Germ. Heating by both methods destroyed lipid body membranes and oil coalesced and pooled. Less oil could be pressed from Germ initially containing 3–6% moisture than Germ containing 15–20% moisture. Maximum oil recovery of about 65% was obtained for all Germs tested when the optimum press temperature and Germ feed moisture were used.
Hanshenrik Stein - One of the best experts on this subject based on the ideXlab platform.
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Up to 30% Corn Germ may be included in diets fed to growing-finishing pigs without affecting pig growth performance, carcass composition, or pork fat quality.
Journal of Animal Science, 2012Co-Authors: J. W. Lee, Floyd K. Mckeith, Hanshenrik SteinAbstract:A total of 280 pigs (initial BW: 42.5 ± 4.6 kg) were used to determine effects of adding Corn Germ (15.6% CP; 16.6% acid hydrolyzed ether extract; 21.7% NDF) to diets fed to growing-fi nishing pigs. Pigs were randomly allotted to 1 of 8 dietary treatments in a 2 × 4 factorial arrangement of treatments with 2 levels of distillers dried grains with solubles (DDGS; 0 or 30%) and 4 levels of Corn Germ (0, 10, 20, or 30%). Each diet was fed to 10 pens with either 3 or 4 pigs per pen. Pigs were fed phase 1, 2, and 3 diets for 28, 28, and 27 d, respectively. At the conclusion of the experiment, 1 pig in each pen that had a BW that was closest to the average BW for the pen was harvested. For the overall experimental period, regardless of the level of DDGS, there was no effect of Corn Germ on pig growth performance, but inclusion of 30% DDGS in the diet reduced (P < 0.001) ADG, ADFI, and fi nal BW. There were no effects of Corn Germ on carcass composition, muscle quality, or fat quality, but LM marbling and fi rmness were reduced (P < 0.05) by inclusion of DDGS in the diet. The L* value of LM decreased (linear and quadratic; P < 0.05) as Corn Germ was included in diets containing no DDGS, but that was not the case when Corn Germ was added to diets containing 30% DDGS (Corn Germ × DDGS; P < 0.01). Inclusion of DDGS in the diet reduced (P < 0.001) the L* value for backfat, but there were no effects of Corn Germ on backfat color measures. Inclusion of Corn Germ in diets containing no DDGS increased belly length (quadratic; P < 0.05), but that was not observed if Corn Germ was added to diets containing 30% DDGS. There was also a decrease in belly fl op distance as Corn Germ was added to diets containing no DDGS (linear; P < 0.001), but no effects of Corn Germ were observed in diets containing 30% DDGS. However, inclusion of DDGS in the diet reduced (P < 0.001) the belly fl op distance. In conclusion, addition of up to 30% Corn Germ in diets containing 0 or 30% DDGS did not negatively affect pig growth performance, carcass composition, or muscle quality, but belly fi rmness was reduced.
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energy phosphorus and amino acid digestibility of high protein distillers dried grains and Corn Germ fed to growing pigs
Journal of Animal Science, 2007Co-Authors: M R Widmer, L M Mcginnis, Hanshenrik SteinAbstract:Three experiments were conducted to measure energy, P, and AA digestibility in 2 novel co- products from the ethanol industry (i.e., high-protein distillers dried grains (HP DDG) and Corn Germ). These products are produced by dehulling and deGerming Corn before it enters the fermentation process. Experiment 1 was an energy balance experiment conducted to mea- sure DE and ME in HP DDG, Corn Germ, and Corn. Six growing pigs (initial BW, 48.9 ± 1.99 kg) were placed in metabolism cages and fed diets based on Corn, Corn and HP DDG, or Corn and Corn Germ. Pigs were allotted to a replicated, 3 × 3 Latin square design. The DE and ME in Corn (4,056 and 3,972 kcal/kg of DM, respectively) did not differ from the DE and ME in Corn Germ (3,979 and 3,866 kcal/kg of DM, respectively). However, HP DDG contained more (P < 0.05) energy (4,763 kcal of DE/kg of DM and 4,476 kcal of ME/kg of DM) than Corn or Corn Germ. Experiment 2 was conducted to measure apparent total tract digestibility (ATTD) and true total tract digestibility of P in HP DDG and Corn Germ. Thirty growing pigs (initial BW, 33.2 ± 7.18 kg) were placed in metabolism cages and fed a diet based on HP DDG or Corn Germ. A P-free diet was used to measure endoge-
David B. Johnston - One of the best experts on this subject based on the ideXlab platform.
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A Process for the Aqueous Enzymatic Extraction of Corn Oil from Dry Milled Corn Germ and Enzymatic Wet Milled Corn Germ (E-Germ)
Journal of the American Oil Chemists' Society, 2009Co-Authors: Robert A. Moreau, David B. Johnston, Leland C. Dickey, Kevin B. HicksAbstract:A bench-scale aqueous enzymatic method was developed to extract Corn oil from Corn Germ from either a commercial Corn dry mill or Corn Germ from a newly-developed experimental enzymatic wet milling process (E-Germ). With both types of Germs, no oil was extracted when acidic cellulase was the only enzyme used. Pre-treating dry milled Corn Germ by heating it in boiling water or microwave pretreatment, followed by enzymatic extraction with the acidic cellulase resulted in oil yields of about 43% and 57%, respectively. A two-step process, combining both acidic cellulase and alkaline protease treatments, with no heat pretreatment, achieved oil yields of 50–65% from dry milled Corn Germ and 80–90% from E-Germ.
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angiotensin i converting enzyme inhibitory peptides from commercial wet and dry milled Corn Germ
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Nicholas Parris, Robert A. Moreau, David B. Johnston, Leland C. Dickey, Rotimi E AlukoAbstract:Bioprocesses were developed to enhance the value of proteins from deoiled Corn Germ. Proteins were hydrolyzed with trypsin, thermolysin, GC 106, or Flavourzyme to generate the bioactive peptide sequences. At an enzyme to substrate ratio of 1:100, protein hydrolysis of wet-milled Germ was greatest using thermolysin followed by trypsin, GC 106, and Flavourzyme. For the dry-milled Corn Germ, protein hydrolysis was greatest for GC 106 and least for Flavourzyme. Electrophoretic patterns indicated that the hydrolysis conditions used were adequate for generating low molecular weight peptides for both Germs. Unhydrolyzed dry- and wet-milled Corn Germ did not appear to contain angiotensin I converting enzyme (ACE)-inhibitory peptides. After hydrolysis with trypsin, thermolysin, and GC 106 but not Flavourzyme, ACE inhibition was observed. ACE inhibition was greatest for the GC 106 hydrolysate for both wet- and dry-milled Corn Germ. Denaturing the protein with urea before hydrolysis, in general, increased the amount of ACE-inhibitory peptides found in the hydrolysate. Membrane fractionations of both the wet- and dry-milled hydrolysates indicated that most of the ACE-inhibitory peptides were in the <1 kDa fraction. Examination of the control total protein extracts (before treatment with proteases) from wet- and dry-milled Germ revealed that neither had ACE-inhibitory properties. However, when both total Corn Germ control protein extracts were fractionated, the <1 kDa fraction of wet-milled Corn Germ proteins exhibited ACE inhibition, whereas the comparable low molecular weight fraction from dry-milled Corn Germ did not.
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Angiotensin I converting enzyme-inhibitory peptides from commercial wet- and dry-milled Corn Germ.
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Nicholas Parris, Robert A. Moreau, David B. Johnston, Leland C. Dickey, Rotimi E AlukoAbstract:Bioprocesses were developed to enhance the value of proteins from deoiled Corn Germ. Proteins were hydrolyzed with trypsin, thermolysin, GC 106, or Flavourzyme to generate the bioactive peptide sequences. At an enzyme to substrate ratio of 1:100, protein hydrolysis of wet-milled Germ was greatest using thermolysin followed by trypsin, GC 106, and Flavourzyme. For the dry-milled Corn Germ, protein hydrolysis was greatest for GC 106 and least for Flavourzyme. Electrophoretic patterns indicated that the hydrolysis conditions used were adequate for generating low molecular weight peptides for both Germs. Unhydrolyzed dry- and wet-milled Corn Germ did not appear to contain angiotensin I converting enzyme (ACE)-inhibitory peptides. After hydrolysis with trypsin, thermolysin, and GC 106 but not Flavourzyme, ACE inhibition was observed. ACE inhibition was greatest for the GC 106 hydrolysate for both wet- and dry-milled Corn Germ. Denaturing the protein with urea before hydrolysis, in general, increased the amount...
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Angiotensin I converting enzyme-inhibitory peptides from commercial wet- and dry-milled Corn Germ.
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Nicholas Parris, Robert A. Moreau, David B. Johnston, Leland C. Dickey, Rotimi E AlukoAbstract:Bioprocesses were developed to enhance the value of proteins from deoiled Corn Germ. Proteins were hydrolyzed with trypsin, thermolysin, GC 106, or Flavourzyme to generate the bioactive peptide sequences. At an enzyme to substrate ratio of 1:100, protein hydrolysis of wet-milled Germ was greatest using thermolysin followed by trypsin, GC 106, and Flavourzyme. For the dry-milled Corn Germ, protein hydrolysis was greatest for GC 106 and least for Flavourzyme. Electrophoretic patterns indicated that the hydrolysis conditions used were adequate for generating low molecular weight peptides for both Germs. Unhydrolyzed dry- and wet-milled Corn Germ did not appear to contain angiotensin I converting enzyme (ACE)-inhibitory peptides. After hydrolysis with trypsin, thermolysin, and GC 106 but not Flavourzyme, ACE inhibition was observed. ACE inhibition was greatest for the GC 106 hydrolysate for both wet- and dry-milled Corn Germ. Denaturing the protein with urea before hydrolysis, in general, increased the amount of ACE-inhibitory peptides found in the hydrolysate. Membrane fractionations of both the wet- and dry-milled hydrolysates indicated that most of the ACE-inhibitory peptides were in the
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A Comparison of the Levels of Lutein and Zeaxanthin in Corn Germ Oil, Corn Fiber Oil and Corn Kernel Oil
Journal of the American Oil Chemists' Society, 2007Co-Authors: Robert A. Moreau, David B. Johnston, Kevin B. HicksAbstract:All commercial Corn oil is obtained by pressing Corn Germ and/or extracting the Germ with hexane. In the current study, six types of Corn oil were prepared by extracting Corn Germ, Corn fiber and ground Corn, each with hexane or with ethanol. The levels of lutein, zeaxanthin and other carotenoids were quantitatively analyzed in the six Corn oils. The levels of lutein + zeaxanthin in the oil ranged from 2.3 μg/g for hexane-extracted Corn Germ oil to 220.9 μg/g for ethanol-extracted ground Corn oil. These results indicate that a diet that includes 30 g (~2 tbsp) per day of the unrefined Corn oil obtained by extracting ground Corn with ethanol would provide ~6 mg of lutein + zeaxanthin, the daily dosage that is currently considered to be necessary to slow the progression of age-related macular degeneration.