Obtained in the fractionation of the corn grain by wet method. In this process, the soluble part (steeped corn) is first separated and later divided into starch and gluten by centrifugation. This gluten part contains most of the grain’s endosperm protein (zein), along with small amounts of fiber and starch.
Corn gluten is a highly digestible protein concentrate in all animal species (>92%). It is an important source of non-degradable protein in ruminant rations. The gluten protein has an acceptable concentration of methionine and threonine, but is deficient in lysine and tryptophan.