Distribution Analysis of Twelve Mycotoxins in Corn and Corn-Derived Products by LC-MS/MS to Evaluate the Carry-Over Ratio during Wet-Milling

This study investigated the distribution of twelve mycotoxins (aflatoxins B1, B2, G1, and G2; ochratoxin A; fumonisins B1 and B2; deoxynivalenol; nivalenol; zearalenone; T-2 toxin; and HT-2 toxin) in corn and corn by-products (corn bran, cornstarch, corn gluten, corn gluten feed, corn germ, light steep water, and corn steep liquor) produced by wet-milling in Korea. Fifty-two samples were collected from three factories producing cornstarch and other corn by-products. The samples were pretreated on an immunoaffinity column (IAC), and then the levels of the 12 mycotoxins were analyzed simultaneously by liquid chromatography-coupled triple-quadrupole mass spectrometry (LC-MS/MS). Fusarium mycotoxins were mainly found in raw corn and corn gluten feed samples. Other mycotoxins—such as aflatoxins, ochratoxin A, and HT-2 toxin—were detected in tiny amounts below the limit of quantification (LOQ) in cornstarch, corn germ, and corn bran. Ochratoxin A and nivalenol were mainly carried over into cornstarch. Aflatoxin B1, deoxynivalenol, T-2 toxin, HT-2 toxin, and the fumonisins were concentrated in corn gluten feed. Zearalenone was evenly distributed in all corn by-products except cornstarch during the milling process.

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Net energy content of rice bran, defatted rice bran, corn gluten feed, and corn germ meal fed to growing pigs using indirect calorimetry1

Journal of Animal Science ◽

10.1093/jas/sky098 ◽

2018 ◽

Vol 96 (5) ◽

pp. 1877-1888 ◽

Cited By ~ 5

Author(s):

Zhiqian Lyu ◽

Yakui Li ◽

Hu Liu ◽

Enkai Li ◽

Peili Li ◽

...

Keyword(s):

Rice Bran ◽

Energy Content ◽

Corn Germ ◽

Growing Pigs ◽

Net Energy ◽

Defatted Rice Bran ◽

Corn Gluten ◽

Corn Gluten Feed ◽

Gluten Feed

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Use of Difference near Infrared Reflectance Spectra to Extract Relevant Information from the Spectra of Agro–Food Products

Journal of Near Infrared Spectroscopy ◽

10.1255/jnirs.125 ◽

1998 ◽

Vol 6 (1) ◽

pp. 89-95 ◽

Cited By ~ 14

Author(s):

Ana Garrido-Varo ◽

Ronald Carrete ◽

Víctor Fernández-Cabanás

Keyword(s):

Near Infrared ◽

Food Products ◽

Relevant Information ◽

Near Infrared Reflectance ◽

Standard Normal Variate ◽

Corn Gluten ◽

Corn Gluten Feed ◽

Standard Normal ◽

Gluten Feed ◽

By Products

This paper compares the use of log 1/ R versus standard normal variate (SNV) and Detrending (DT) transformations calculated either of two forms, SNV followed by DT (SNV+DT) or DT then SNV (DT+SNV) for their abilities to enhance interpretation of spectra and to detect areas of maximum differences in composition of two agro–food products (sunflower seed and corn) and their corresponding by-products (sunflower meal and corn gluten feed). The results obtained show that the SNV+DT and the DT+SNV transformations of the raw data make the existing chemical differences between scattering agro–food products more easily interpretable.

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Net energy content of rice bran, corn germ meal, corn gluten feed, peanut meal, and sunflower meal in growing pigs

Asian-Australasian Journal of Animal Sciences ◽

10.5713/ajas.17.0829 ◽

2018 ◽

Vol 31 (9) ◽

pp. 1481-1490 ◽

Cited By ~ 2

Author(s):

Yakui Li ◽

Zhongchao Li ◽

Hu Liu ◽

Jean Noblet ◽

Ling Liu ◽

...

Keyword(s):

Rice Bran ◽

Energy Content ◽

Peanut Meal ◽

Corn Germ ◽

Growing Pigs ◽

Net Energy ◽

Sunflower Meal ◽

Corn Gluten ◽

Corn Gluten Feed ◽

Gluten Feed

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Prospects of Maize (Corn) Wet Milling By-Products as a Source of Functional Food Ingredients and Nutraceuticals

Food Technology and Biotechnology ◽

10.17113/ftb.60.01.22.7340 ◽

2021 ◽

Vol 60 (1) ◽

Author(s):

Thalli Satyanarayana Deepak Thalli Satyanarayana Deepak ◽

Padmanabhan Appukuttan Jayadeep Padmanabhan Appukuttan Jayadeep

Keyword(s):

Functional Food ◽

Animal Feed ◽

Corn Germ ◽

Corn Fiber ◽

Market Potential ◽

Chemical Compositions ◽

Wet Milling ◽

Food Ingredients ◽

Corn Gluten ◽

By Products

Maize (corn) consists of distinct parts, germ, endosperm, and pericarp, with different chemical compositions. During the maize wet milling process, the maize is disintegrated into the main product starch and by-products, including corn germ, corn fiber and corn gluten (the technical term for corn endosperm specific proteins and not the same as wheat gluten). These by-products are used as low-value animal feed products. The corn germ contains high amounts of tocols and phospholipids, while the corn gluten is rich in carotenoids and the corn fiber fraction is rich in phytosterols and complex carbohydrates. Each by-product has the potential to serve as a precursor in the manufacture of functional food ingredients or nutraceuticals that have antioxidant, anti-inflammatory, hypocholesterolemic, hypolipidemic and hypoglycemic properties. These food ingredients/nutraceuticals can be obtained through physical, chemical or enzymatic processes. Some nutraceuticals and food ingredients with market potential include corn fiber gum, oil, arabinoxylans, and xylo-oligosaccharides from corn fiber; corn germ oil and phospholipid ester from corn germ; and carotenoids and oligopeptides from corn gluten. This review focuses on current and prospective research into the use of corn germ, corn fiber and corn gluten in the production of potentially high-quality food ingredients or nutraceuticals.

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