The protein content of corn is inversely related to starch content and grain yields. Bulk density is related to increased starch content when other factors are constant.
Corn proteins are classified into four classes: albumins, globulins, prolamine and glutenin.
Protein content in corn kernel is about 10% and protein content in corn germ is about 20%m but the germ is only 10% of the kernel.
Zein protein form corn has some unique characteristics compared to most other agricultural proteins used for edible films and coatings. Zein is a class of prolamine protein in maize.
The development of hybrid strains has improved the yield of field corn, which is lower in protein than wheat and like all vegetable protein, including wheat, corn is deficient in some amino acids and so does not provide a complete protein for humans. This contributes to the low protein quality of this grain.
Corn is especially deficient in the amino acid, lysine, but a variety of high-lysine corn has been developed that may eventually have a great impact in human nutrition in some parts of the world.
Protein content in corn
