Abstract
AbstractThe free amino acids in rice steep water (RSW), rice gluten water (RGW), corn steep water (CSW) and corn gluten water (CGW) resulting during the manufacture of starch were determined quantitatively with amino acid analyzer. All samples contained at least 17 free amino acids in variable amounts with exception of CGW which contained high values of them. Dry corn gluten (CG) containing 42,2% protein resulting from CGW was investigated. It contains at least 17 amino acids in considerable amounts, however, it was deficient in cystine, isoleucine and lysine. Solubility fractionation of the protein of corn gluten indicated that zein was the predominant fraction. Glutelin was found in considerable amounts, albumin and globulin in low values.
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