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Elisângela Corradini - One of the best experts on this subject based on the ideXlab platform.

  • thermoplastic blends of Corn Gluten Meal starch cgm starch and Corn Gluten Meal polyvinyl alcohol and Corn Gluten Meal poly hydroxybutyrate co hydroxyvalerate cgm phb v
    Carbohydrate Polymers, 2011
    Co-Authors: Elisângela Corradini, J M Marconcini, Jose Augusto Marcondes Agnelli, L H C Mattoso
    Abstract:

    Corn Gluten Meal/starch (CGM/Starch), Corn Gluten Meal/polyvinyl alcohol (CGM/PVAl), and Corn Gluten Meal/poly (hydroxybutyrate-co-hydroxyvalerate) (CGM/PHB-V) blends were prepared in different proportions. Glycerol was used as plasticizer. The blends were prepared by melting in a Haake torque rheometer, followed by hot compression molding. The morphology of the blends containing CGM showed changes as a function of variations in blend composition. Water absorption at equilibrium did not vary to any significant extent in response to the addition of PVAl or Starch to CGM, and decreased with increasing PHB-V content. Tensile tests showed that the addition of PVAl increased the flexibility of the blends, while the presence of PHB-V enhanced their rigidity, but slight changes in mechanical properties were observed with the addition of Starch to CGM. The dynamic mechanical analysis (DMA) results revealed that all the blends exhibited two different glass transitions, one for each component, indicating that these blends are immiscible in the compositional range of this study.

  • Thermoplastic blends of Corn Gluten Meal/starch (CGM/Starch) and Corn Gluten Meal/polyvinyl alcohol and Corn Gluten Meal/poly (hydroxybutyrate-co-hydroxyvalerate) (CGM/PHB-V)
    Carbohydrate Polymers, 2011
    Co-Authors: Elisângela Corradini, J M Marconcini, Jose Augusto Marcondes Agnelli, L H C Mattoso
    Abstract:

    Corn Gluten Meal/starch (CGM/Starch), Corn Gluten Meal/polyvinyl alcohol (CGM/PVAl), and Corn Gluten Meal/poly (hydroxybutyrate-co-hydroxyvalerate) (CGM/PHB-V) blends were prepared in different proportions. Glycerol was used as plasticizer. The blends were prepared by melting in a Haake torque rheometer, followed by hot compression molding. The morphology of the blends containing CGM showed changes as a function of variations in blend composition. Water absorption at equilibrium did not vary to any significant extent in response to the addition of PVAl or Starch to CGM, and decreased with increasing PHB-V content. Tensile tests showed that the addition of PVAl increased the flexibility of the blends, while the presence of PHB-V enhanced their rigidity, but slight changes in mechanical properties were observed with the addition of Starch to CGM. The dynamic mechanical analysis (DMA) results revealed that all the blends exhibited two different glass transitions, one for each component, indicating that these blends are immiscible in the compositional range of this study.

L H C Mattoso - One of the best experts on this subject based on the ideXlab platform.

  • thermoplastic blends of Corn Gluten Meal starch cgm starch and Corn Gluten Meal polyvinyl alcohol and Corn Gluten Meal poly hydroxybutyrate co hydroxyvalerate cgm phb v
    Carbohydrate Polymers, 2011
    Co-Authors: Elisângela Corradini, J M Marconcini, Jose Augusto Marcondes Agnelli, L H C Mattoso
    Abstract:

    Corn Gluten Meal/starch (CGM/Starch), Corn Gluten Meal/polyvinyl alcohol (CGM/PVAl), and Corn Gluten Meal/poly (hydroxybutyrate-co-hydroxyvalerate) (CGM/PHB-V) blends were prepared in different proportions. Glycerol was used as plasticizer. The blends were prepared by melting in a Haake torque rheometer, followed by hot compression molding. The morphology of the blends containing CGM showed changes as a function of variations in blend composition. Water absorption at equilibrium did not vary to any significant extent in response to the addition of PVAl or Starch to CGM, and decreased with increasing PHB-V content. Tensile tests showed that the addition of PVAl increased the flexibility of the blends, while the presence of PHB-V enhanced their rigidity, but slight changes in mechanical properties were observed with the addition of Starch to CGM. The dynamic mechanical analysis (DMA) results revealed that all the blends exhibited two different glass transitions, one for each component, indicating that these blends are immiscible in the compositional range of this study.

  • Thermoplastic blends of Corn Gluten Meal/starch (CGM/Starch) and Corn Gluten Meal/polyvinyl alcohol and Corn Gluten Meal/poly (hydroxybutyrate-co-hydroxyvalerate) (CGM/PHB-V)
    Carbohydrate Polymers, 2011
    Co-Authors: Elisângela Corradini, J M Marconcini, Jose Augusto Marcondes Agnelli, L H C Mattoso
    Abstract:

    Corn Gluten Meal/starch (CGM/Starch), Corn Gluten Meal/polyvinyl alcohol (CGM/PVAl), and Corn Gluten Meal/poly (hydroxybutyrate-co-hydroxyvalerate) (CGM/PHB-V) blends were prepared in different proportions. Glycerol was used as plasticizer. The blends were prepared by melting in a Haake torque rheometer, followed by hot compression molding. The morphology of the blends containing CGM showed changes as a function of variations in blend composition. Water absorption at equilibrium did not vary to any significant extent in response to the addition of PVAl or Starch to CGM, and decreased with increasing PHB-V content. Tensile tests showed that the addition of PVAl increased the flexibility of the blends, while the presence of PHB-V enhanced their rigidity, but slight changes in mechanical properties were observed with the addition of Starch to CGM. The dynamic mechanical analysis (DMA) results revealed that all the blends exhibited two different glass transitions, one for each component, indicating that these blends are immiscible in the compositional range of this study.

S.w. Pryor - One of the best experts on this subject based on the ideXlab platform.

  • Optimizing the Supercritical Fluid Extraction of Lutein from Corn Gluten Meal
    Food and Bioprocess Technology, 2018
    Co-Authors: Bonnie F. Cobb, Joseph Kallenbach, Clifford A. Hall, S.w. Pryor
    Abstract:

    Supercritical CO2 was used to extract xanthophylls from Corn Gluten Meal (CGM). Data from a Box-Behnken experimental design was used to model optimal lutein extraction based on extraction temperature (40–80 °C), pressure (5500–7500 psi), and fraction of ethanol co-solvent added (5–15% by volume of total solvent). Lutein extraction was also strongly correlated with zeaxanthin extraction with a correlation coefficient (r) of 0.995. The response surface model for lutein extraction indicated that the amount of co-solvent had the largest impact (p 

  • optimizing the supercritical fluid extraction of lutein from Corn Gluten Meal
    Food and Bioprocess Technology, 2018
    Co-Authors: Bonnie F. Cobb, Joseph Kallenbach, Clifford A. Hall, S.w. Pryor
    Abstract:

    Supercritical CO2 was used to extract xanthophylls from Corn Gluten Meal (CGM). Data from a Box-Behnken experimental design was used to model optimal lutein extraction based on extraction temperature (40–80 °C), pressure (5500–7500 psi), and fraction of ethanol co-solvent added (5–15% by volume of total solvent). Lutein extraction was also strongly correlated with zeaxanthin extraction with a correlation coefficient (r) of 0.995. The response surface model for lutein extraction indicated that the amount of co-solvent had the largest impact (p < 0.001) on lutein extraction yield. Influence of temperature and pressure were limited to quadratic or interaction effects (p < 0.15). The optimal lutein extraction conditions predicted with the model were a temperature of 40 °C, pressure of 6820 psi, and co-solvent (ethanol) addition of 15% by volume. At these conditions, lutein recovery from CGM was 2.6 times higher than the amount recovered with a quintuple extraction using ethanol and chloroform/dichloromethane (2:1). The strong linear effect of co-solvent addition suggests the possibility of further increasing lutein extraction with the addition of more co-solvent. CGM protein loss during extraction was also calculated and determined to be negligible.

Paul B Brown - One of the best experts on this subject based on the ideXlab platform.

  • Growth, feed conversion, protein utilization, and sensory evaluation of Nile tilapia fed diets containing Corn Gluten Meal, full-fat soy, and synthetic amino acids
    Journal of Aquatic Food Product Technology, 2020
    Co-Authors: Y V Wu, K Warner, Ronald R Rosati, Paul B Brown
    Abstract:

    Abstract Experimental diets containing 36% protein, Corn Gluten Meal, full-fat soy Meal, and high-lysine Corn, as well as a commercial (control) diet were fed to tilapia with 9 g initial weight for 12 weeks in aquaria. Weight gain, feed conversion ratio, and protein efficiency ratio for experimental diets and control diet were not significantly different and ranged from 754-918%, 1.67-1.79, and 1.42-1.56, respectively. No advantage was gained when fish Meal (4 or 8%) was incorporated into the experimental diets. Tilapia fed diets containing 3-4% fat performed equally well compared with fish fed diets with 7-8% fat. A trained 10-member sensory panel evaluated the flavor characteristics of harvested, cooked tilapia fillets. The intensities of flavor characteristics of cooked fillets from tilapia raised on pellets containing 23 and 34% Corn Gluten Meal were not significantly different from fish fed commercial fish feed without Corn Gluten Meal.

  • Effects of Lysine on Growth of Tilapia Fed Diets Rich in Corn Gluten Meal
    Cereal Chemistry, 1998
    Co-Authors: Y. Victor Wu, Ronald R Rosati, Paul B Brown
    Abstract:

    ABSTRACT Tilapia is a warmwater fish with mild flavor. Nearly 8.6 million kg are produced domestically, and ≈22.7 million kg are imported. Corn Gluten Meal (60% protein fraction) is a product obtained from wet-milling of Corn. Diets (36% protein) containing 36–44% Corn Gluten Meal with different levels of lysine and fish Meal were formulated and fed to tilapia in aquaria for 12 weeks. Weight gain (WG) of tilapia fed diets containing the highest level of lysine (7.4% protein) with 4% fish Meal was equal to that of fish fed a commercial control diet. Diets with lower lysine resulted in lower WG. The feed conversion ratio (FCR) and protein efficiency ratio (PER) of tilapia fed experimental diets containing adequate levels of essential amino acids and fish Meal were the same as for fish fed the commercial control diet (also containing fish Meal). Fish fed diets containing lower lysine levels had less favorable FCR and PER. This study shows that Corn Gluten Meal is utilized at high levels in tilapia diets, par...

  • evaluation of Corn Gluten Meal as a protein source in tilapia diets
    Journal of Agricultural and Food Chemistry, 1995
    Co-Authors: Victor Y Wu, Ronald R Rosati, David J Sessa, Paul B Brown
    Abstract:

    Corn Gluten Meal was incorporated into tilapia diets containing 32 and 36% protein from Corn and soybean with and without fish Meal and soy lecithin, respectively. A 75-day feeding study indicated that the five diets containing Corn Gluten Meal yielded higher weight gain, higher protein efficiency ratio, and better or equal feed conversion ratio values oftilapia than a commercial fish feed containing 36% protein and fish Meal. Tilapia fed 32% protein diets had the same weight gain as 36% protein diets. No advantage was realized when fish Meal (6%) was incorporated into the diet. Likewise, diets containing soy lecithin (1 %) did not result in enhanced weight gain relative to diets devoid of lecithin.

Lawrence A Johnson - One of the best experts on this subject based on the ideXlab platform.

  • Preparation of Fish Feed Ingredients: Reduction of Carotenoids in Corn Gluten Meal †
    Journal of Agricultural and Food Chemistry, 1997
    Co-Authors: H K Park, Rolando A Flores, Lawrence A Johnson
    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. Keywords: Corn Gluten Meal; fish feed; carotenoids

  • preparation of fish feed ingredients reduction of carotenoids in Corn Gluten Meal
    Journal of Agricultural and Food Chemistry, 1997
    Co-Authors: H K Park, Rolando A Flores, Lawrence A Johnson
    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. Keywords: Corn Gluten Meal; fish feed; carotenoids

  • factors affecting yield and composition of zein extracted from commercial Corn Gluten Meal
    Cereal Chemistry, 1997
    Co-Authors: Shaowen Wu, Deland J Myers, Lawrence A Johnson
    Abstract:

    ABSTRACT Twelve Corn Gluten Meal samples obtained from six wet-milling plants were processed into zein. Zein was extracted using 88% aqueous isopropyl alcohol at pH 12.5, followed by chilling. Protein recovery ranged from 21.3 to 32.0%, and protein purity ranged from 82.1 to 87.6%. Protein recovery increased as the protein purity increased (r = 0.76) (P < 0.01). One of the major factors influencing extraction yield was protein composition; especially α-zein content, which ranged from 53.4 to 64% of the total protein in the Corn Gluten Meal samples. The intensity of red color of the Corn Gluten Meal was negatively correlated with protein recovery and zein purity (r = -0.66 and -0.72, respectively) (P < 0.02).

  • Pilot-plant wet-milling process for producing Corn Gluten Meal
    Cereal Chemistry, 1997
    Co-Authors: Shaowen Wu, Deland J Myers, Lawrence A Johnson, S. K. Singh
    Abstract:

    ABSTRACT A pilot-plant wet-milling process was specially used to produce Corn Gluten Meal (CGM) with a relatively high protein content (49.8% from Pioneer 3394 and 53.7% from Wilson D110). The protein content of the CGM obtained from a starch table in our pilot-plant procedure was similar to the results obtained by using the hydrocyclone method. Wilson D110 has a higher protein content in its Corn kernels, producing higher yield and protein content Gluten than the Pioneer 3394, which has lower protein content in the Corn. The effects of drying method and temperature on the color of CGM were also discussed.