Classification, structural composition and nutritional composition of corn gluten meal

- Mar 01, 2020-

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It is understood that corn gluten meal contains up to 40% to 60% protein, and its protein content is 21% and 3.7% higher than that of bean cake and fish meal, respectively. It is a feed material with high protein, and the crude fiber content is less than 3.9% of soybean cake; it contains amino acids It is rich and can be used to replace protein feed such as bean cake and fish meal in the feed market where bean cake and fish meal are in short supply.

1. Zein classification and structure

Zein can be divided into: albumin soluble in water; globulin which is insoluble in water but soluble in salt; prolamin which is insoluble in water but soluble in ethanol; insoluble in water and alcohol but soluble Dilute acid or base gluten. These four proteins are unevenly distributed in various parts of corn kernels, gliadin (40%) and glutenin (37%) are mainly distributed in the embryo body; albumin and globulin are mainly distributed in the germ, and the content is less . The protein content in zein meal is as high as 40% ~ 70%. Zein meal is mainly composed of zein and gluten, of which zein accounts for about 68% and gluten accounts for about 28%. Due to the large amount of non-polar amino acids in zein, its solubility in aqueous solution is very poor, and its solubility is high in 60% ~ 95% alcohol aqueous solution. The insolubility and antacid resistance of zein in water caused The animal body's digestion and utilization of corn gluten meal cannot achieve the desired effect. In recent years, with the continuous research on zein, hydrolyzing zein to improve the utilization rate of zein powder has gradually attracted people's attention. Domestic and foreign literatures have reported that adding a certain amount of exogenous protease preparation can improve the digestibility and utilization of corn protein powder by animal bodies.

2. Nutritional content of corn gluten meal

The nutritional composition of corn gluten meal produced by different uses and different production processes is different, and the degree of change is large, which directly affects the effective utilization of feed ingredients and the economic benefits of feed formula. The protein content of corn gluten meal is 21% and 3.7% higher than that of soybean meal and fish meal, respectively. The difference from soybean meal is high protein content, and the crude fiber content is lower than soybean meal, which can be classified as concentrated feed. In addition, corn gluten meal has a higher fat content than soybean cake and corn seed. According to research at home and abroad, adding fat to the diet can increase the weight of livestock and poultry by 15% to 20%, and the consumption per kg of weight gain can be reduced by 10% to 15%. It can reduce the oxidation of amino acids and have more amino acid conversion Adult protein, which improves the digestibility of amino acids; it can inhibit the conversion of glucose and other precursor materials into fat; under high temperature conditions, it also helps to increase energy intake, reduce the body heat consumption of livestock and poultry, and reduce heat stress. In addition, high fat content can also effectively improve the palatability of the feed. It can be seen that corn gluten meal, as an important protein source for compound feed, is comparable to bean cake and fish meal.

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