Hydrolyzed Corn Protein
- CORN ALLERGY
Hydrolyzed corn protein, also called hydrolyzed corn or hydrolyzed corn gluten, is a corn gluten that has undergone hydrolysis. Hydrolysis breaks down the corn proteins into their component amino acids. Hydrolyzed corn protein is water soluble, and considered to be safe in food amounts. However it is rarely used in human food consumption because of its strong, fermented taste. Hydrolyzed corn protein is sometimes found in processed foods like spaghetti.
Other Use and Industries
Hydrolyzed corn protein is sometimes used as an environmentally friendly herbicide for lawns, vegetable gardens, and flower beds. It is found in animal food as a protein supplement.
Hydrolyzed corn protein is essentially glutamic acid, which is a type of MSG. MSG has been shown to have negative effects on the human body, such as headaches, nausea, fuzzy thinking, diarrhea, heart irregularity, asthma, and mood swings. Only small amounts in food should be used. Currently, there is no regulation regarding the amounts of MSG that can be present in food. Because hydrolyzed corn gluten has some different components than typical monosodium glutamate (MSG), food labels are not required to state that the ingredient essentially is MSG and has the same side effects as MSG. The Environmental Protection Agency (EPA) claims that hydrolyzed corn is not toxic.
Individuals with corn allergies or MSG allergies should not consume hydrolyzed corn protein.
Cultural Concern: None
Hydrolyzed vagetable or grain proteins include processed free glutamic acid, the active ingredient in MSG, which can elevate blood pressure.
Hydrolyzed corn protein is produced from the hydrolysis of corn gluten meal. The process breaks down the corn proteins into their component amino acids, resulting in glutamic acid, which is a type of MSG.
Corn gluten is comprised of 60% protein, and is obtained as a by-product of the wet milling process of corn.