Center for Crops Utilization Research

Information Home About News Research Facilities Services Industry Assistance Faculty & Staff Roster Sponsors Resources Employment Got a question? Contact us at (515) 294-0160 or ccur@iastate.edu .	Corn Processing and Product Overview Associated faculty within the Food Science, Chemical Engineering, and Biochemistry & Biophysics departments at Iowa State University (ISU) have conducted research on the processing of corn into oil, starch, and protein products. The goal is to develop new ways to add value to corn and processed corn products. As new varieties of corn are developed which have improved oil, protein, and starch contents, the need for new processing technologies and new corn-based products also grows. Faculty and graduate students work with private and public organizations on cooperative research projects. Recent projects have focused on: Enzyme digestibility of starch related to its structure Development of a starch structure and functionality database Describe the nucleation and development of starch granules Describe and compare the reaction patterns of different amylases New rapid-analysis methods for grain quality and identity preservation Characterize new starches and their functional properties Characterization of selected amylodextrins and amylopectins Development of corn starch and protein for biodegradable plastics Use of corn stover as a fiber-source in composite building materials (see Biocomposites Group) New methods for analyzing starch and dextrins and starch-derived products Chemically hydrolyzed starch granules Recovery of recombinant proteins from transgenic corn Processes to synthesize different specialty starches Exotic corn with value-added starch and oil High-oil corn germ recovery strategies Corn Utilization Poster: Products in which corn is used (PDF) All rights reserved, for educational non-commercial use only.