Corn Gluten Meal (CGM)
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Maize Gluten also known as corn gluten meal (CGM) is a by-product of maize (corn) processing. Corn gluten meal is a protein-rich feed, containing about 65% crude protein (dry basis), used as a source of protein, energy and pigments for livestock species including fish. It is also valued in pet food for its high protein digestibility
The word gluten here is inexact; there is no true gluten in corn, but simply corn proteins. The expression "corn gluten" is colloquial jargon that describes corn proteins.
Manufacturing Process:
The wet-milling process of maize is described in the figure above. The process yields 5 main products: maize starch, maize germ oil meal, corn gluten meal, corn gluten feed and maize steep liquor. After cleaning and removal of foreign material, the maize grain is usually steeped in water with sulfur dioxide (SO2) for 24-40 hours at a temperature of 48-52°C. The role of sulfur dioxide is to weaken the glutelin matrix by breaking inter- and intramolecular disulfide bonds. Steeping at 45-55° C favours the development of lactic acid bacteria that produce lactic acid, lowering the pH of the medium and thereby restricting growth of most other organisms. At the end of the steeping phase, the maize kernels contain about 45% water, having released about 6.0-6.5% of their dry matter as solubles into the steepwater, and have become sufficiently soft to be pulled apart easily with the fingers. After steeping, the maize kernels are coarsely ground so that the germs are separated from the endosperm and used for oil extraction that bonds between molecules, and bonds within the molecule (between atoms) yields maize germ oil meal. The remaining steeping water is condensed into a steep liquor. The endosperm undergoes further screenings that separate the fibre from gluten (protein fraction) and starch slurry. Fibre (bran) is mixed with steep liquor and maize germ oil meal to create corn gluten feed. The fibre-free endosperm is centrifugated in order to separate the starch fraction and the gluten, which have different densities, resulting in almost pure starch (99% starch), and corn gluten meal.
Specifications: –
| Parameters | MGL 60% O&A | MGL 65% O&A |
|---|---|---|
| Appearance | Free flow coarse granular material. GoldenYellow color. | |
| Moisture | 12% | 10% |
| Protein | 56-58% | 60%-65% |
| Oil | 4%-6% | 4%-6% |
| Energy (kCal/kg) | 5000-5500 | 5000-5500 |
| Sand Silica | 1.0%- 2% | 1.0%- 2% |
Features:
- It is a non-volatile powder in granular form.
- It is an especially good source of the amino acid methionine but must be balanced with other proteins for lysine
- It is also a good source of energy as it has high gross energy content and its digestibility is also very good (more than 90% in ruminants and pigs).
- Corn gluten meal is particularly rich in yellow xanthophylls (between 200 and 500 mg/kg DM) that are useful for pigmentation in poultry where high-colour chickens and eggs are prized by consumers
- The expression “corn gluten” is colloquial jargon that describes corn proteins.
Application:
- Due to its high protein, energy and efficient digestibility, it is worldwide preferred in livestock feeds.
- As a herbicide: It is also used as a fertilizer and pre-emergent weed killer.
Storage: –
Material in hygienically packed bags should be kept in a place that is well-ventilated, cool and dry, always away from extreme temperatures.
Packing: –
50-60 kgs PP bags (gross weight) for net Non-Uniform packing/ stuffing in 20/40 FCLs