What is chemical structure of corn gluten meal?

Corn gluten meal is a co-product of the wet milling of corn. It is primarily composed of protein (60-70%), carbohydrates (20-25%), and fiber (5-10%). The protein fraction of corn gluten meal consists of zein, glutelin, and other minor proteins. Zein is a prolamin protein that is soluble in alcohols and alkalis, while glutelin is a glutelin protein that is soluble in acids and alkalis. The carbohydrate fraction of corn gluten meal consists of starch, sugars, and fiber. The fiber fraction consists of cellulose, hemicellulose, and lignin.

The chemical structure of corn gluten meal varies depending on the specific composition of the co-product. However, the following are some of the major components of corn gluten meal:

* Zein: Zein is a prolamin protein that is soluble in alcohols and alkalis. It is composed of approximately 50% glutamine and 20% proline. Zein is responsible for the yellow color of corn gluten meal.

* Glutelin: Glutelin is a glutelin protein that is soluble in acids and alkalis. It is composed of approximately 40% glutamic acid and 20% proline. Glutelin is responsible for the glutenous texture of corn gluten meal.

* Starch: Starch is a polysaccharide that is composed of glucose units. It is the primary carbohydrate component of corn gluten meal.

* Sugars: Sugars are simple carbohydrates that are composed of one or two sugar units. They include glucose, fructose, and sucrose.

* Fiber: Fiber is a complex carbohydrate that is composed of cellulose, hemicellulose, and lignin. It is the indigestible portion of corn gluten meal.

Corn gluten meal is a valuable source of protein, carbohydrates, and fiber. It is used in a variety of applications, including animal feed, human food, and industrial products.