Review on utilisation of corn gluten meal, a by‐product from corn starch industry for production of value‐added products

Abstract Food wastage is an important global issue requiring urgent attention. Reducing food wastage and its proper utilisation is the basis for sustainable economy. Food processing industries generate large quantities of by‐products having low value which are often not utilised properly. Utilisation of by‐products and converting them into value‐added products could improve their market value. Corn gluten meal (CGM), a by‐product from corn starch industry, is a rich source of protein. It is highly hydrophobic which limits its application in foods. The present review focused on modification of CGM by chemical, physical, glycosylation, microbial fermentation and enzymatic methods to improve its solubility, emulsifying and foaming properties. In addition, this review also highlighted enzymatic hydrolysis of CGM for producing bioactive peptides such as antioxidant, antihypertensive, hepatoprotective, facilitating alcohol metabolism and others. These peptides have potential applications in food and other industries. Thus, utilisation of CGM is an economically attractive and environment friendly way for producing value‐added products.