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PRODUCTION OF GLUTEN

Corn gluten is a valuable product, which is obtained in the process of processing grain into starch and treacle. By its calorie content, gluten comes second to animal and vegetable fats. Commodity corn gluten is one of the products richest in protein. It contains 40-65% of protein (mostly zein), up to 20% of starch and 6-8% of fat. The composition of cinders is dominated by calcium- 31.3 g/kg of the absolutely dry substance and phosphorus – 6.7g/kg of the absolutely dry substance.


Dry corn gluten is a protein-rich vegetable raw material. It is the protein of the corn seed, which is separated from other parts of the seed (starch, cellulose, and fat) in the process of its processing. The protein of the corn gluten is characterized by very high content of amino acids most important for farm animals and birds – methionine and cystine. By its metabolic energy, the corn gluten comes second to animal fats. A large amount of linoleic acid in corn gluten helps meet the needs of chickens for indispensable fatty acids. An indisputable advantage of corn gluten for producers of eggs and poultry meat is a high concentration of carotenoids and natural pigment of xanthophyll. Even insignificant addition of this pigment into recipes allows to achieve a saturated yellow color of egg yolk or imparts bright-yellow or golden-yellow color to carcass integument, and substantially increases the content of carotenoids in products. Commodity gluten contains a broad range of microelements and fat- and water-soluble vitamins E, B1, B2, B3, B4, B5, and B6.


Dry corn gluten is used as a valuable component of corn fodder and as a substitute for egg products in protein-rich fodder mixes and as a protein and vitamin additive to fodder premixes used for different purposes. In the production of compound feeds, it is capable of partially or fully replacing such additives as yeast, meal, cake, fish flour, corn, etc.


By its qualitative indicators, dry corn gluten meets the technical conditions TC 9189-001---343094-05. Dry corn gluten is packed into polypropylene bags with an insert, 30 kg in each, is sewed up with threads and stacked on pallets to prevent self-heating. Dry corn gluten is stored in dry, clean areas and is transported by any kind of the covered vehicle. The shelf-life of gluten is six months from the moment of its production.