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Corn gluten meal (CGM) is a major by-product of corn wet milling. Pretreatments of CGM by Na2CO3, starch removal, and cooking reduced the total starch and fat by 93% and 78%, respectively. Higher antioxidant hydrolysate was prepared by using Alcalase, Protamex and Flavourzyme at a substrate concentration of 13.5% (w/w). The degree of hydrolysis reached 29.49% and 27.11%. The peptides in hydrolysate...
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