Corn

Corn (Third Edition)

Chemistry and Technology
2019, Pages 337-368
Corn

Chapter 13 - Lipids of the Kernel

https://doi.org/10.1016/B978-0-12-811971-6.00013-9Get rights and content

Abstract

Although the content of lipids in corn kernels is not high compared to oilseeds, the impact of such lipids on economics and health of animal and human is significant because of the high volume of corn produced and utilized in the United States. Various classes of lipids present in corn kernels, such as neutral and polar acyl lipids, sterols, tocols, and carotenoids, are presented in this chapter. The natural variation of these lipids and their genetic modification to improve compositional traits are discussed. There are distinct lipid distribution patterns in corn kernel's endosperm, germ, pericarp, and tip cap. About 80% of total kernel lipids is in the germ, and the remaining is mainly in the endosperm and aleurone layer. About 90% of the kernel carotenoids is in the endosperm, and the lipids in the aleurone layer have very high concentration of the unique ferulic acid esters of the phytosterols (about 85% of the total). Thus, corn germ oil's lipid class composition is very different from oils extracted from the entire kernels using a solvent that is more polar than hexane and from the corn fiber oil. Corn starch, particularly the amylose fraction, is naturally complexed with monoacyl lipids. Such property has been used to create a slowly digestable corn starch product. Enzymatically derived lipids and hormones are important class of oxilipins that are signaling molecules and are involved in plant's defense against pathogens. High-value lipid products from corn milling and dry-grind ethanol fermentation, such as corn fiber oil and distiller's corn oil, can be produced more efficiently to improve the economics of the corn processing industry. Other challenges and future directions of research and development are also discussed.

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