Production method of white zein

A technology for zein and production method, which is applied in the directions of plant zein and peptide preparation methods, chemical instruments and methods, etc., can solve the problem of yellowish color of zein, limitation of zein, and reduced utilization of zein. Value and other issues, to achieve the effect of reducing energy consumption, simplifying extraction steps, and reducing impurities

Inactive Publication Date: 2013-04-24
GUANGDONG FOOD IND INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Corn gluten powder contains lutein, α-carotene and β-carotene. It has high oil content and strong heterogeneous smell. The traditional process fails to completely remove the pigment, and the extracted zein has a yellowish color, which greatly reduces the The utilization value of zein is limited, so that the application of zein in medicine and food is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Weigh 200g of corn gluten powder, add 1200mL of water and mix. Adjust the pH to 5.5±0.1, add 0.3% α-amylase, and react at 75°C for 4 hours. Raise the temperature to 130°C to inactivate the enzyme, adjust the pH to 4.0±0.1 after the temperature drops to room temperature, add 0.5% glucoamylase, and react at 50°C for 2 hours. Heat up to 100°C to inactivate the enzyme and filter. Add 1200mL of 95% ethanol solution to the filter residue, extract at 50°C for 3 hours, and filter. Add 1600mL of 70% ethanol solution to the filter residue, extract at 50°C for 3 hours, and centrifuge to obtain zein extract. The extract was added with 3% hydrogen peroxide, the treatment temperature was 50°C, the action time was 50 minutes, and concentrated under reduced pressure at 90°C. The yield was 21.6%. Zein was identified as a positive reaction, and the protein content was 88.2%.

Embodiment 2

[0032] Weigh 150g of corn gluten powder, add 600mL of water and mix. Adjust the pH to 6.0±0.1, add 0.2% α-amylase, and react at 90°C for 2 hours. Raise the temperature to 130°C to inactivate the enzyme, adjust the pH to 4.5±0.1 after the temperature drops to room temperature, add 0.6% glucoamylase, and react at 45°C for 2 hours. Heat up to 100°C to inactivate the enzyme and filter. Add 1500mL of 95% ethanol solution to the filter residue, extract at 60°C for 2 hours, and filter. Add 1500 mL of 85% ethanol solution to the filter residue, extract at 60°C for 3 hours, and centrifuge to obtain a zein extract. The extract was added with 4% hydrogen peroxide, the treatment temperature was 60°C, the action time was 60 minutes, and concentrated under reduced pressure at 85°C. The yield was 22.5%. Zein was identified as a positive reaction, and the protein content was 88.8%.

Embodiment 3

[0034] Weigh 150g of corn gluten powder, add 1200mL of water and mix. Adjust the pH to 6.2±0.1, add 0.2% α-amylase, and react at 75°C for 2.5 hours. Raise the temperature to 130°C to inactivate the enzyme, adjust the pH to 4.8±0.1 after the temperature drops to room temperature, add 0.6% glucoamylase, and react at 45°C for 2.5 hours. Heat up to 100°C to inactivate the enzyme and filter. Add 2000 mL of absolute ethanol solution to the filter residue, extract at 70°C for 1 hour, and filter. Add 2000mL of 90% ethanol solution to the filter residue, extract at 70°C for 1 hour, and centrifuge to obtain zein extract. The extract was added with 3% hydrogen peroxide, the treatment temperature was 50°C, the action time was 50 minutes, and concentrated under reduced pressure at 80°C. The yield was 23.5%. Zein was identified as a positive reaction, and the protein content was 90.5%.

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Abstract

The invention discloses a production method of white zein. According to the method, corn protein powder serves as raw materials, starch removing treatment is carried out by means of adding of alpha-amylase and glucoamylase, ethanol is added to carry out degreasing and preliminary decoloration treatment, filteration is achieved, filter residues are added to an ethanol water solution to extract, a zein extracting solution is obtained through centrifugal separation, the zein extracting solution is added to a decolorising agent to carry out secondary decoloration treatment, and at last white zein end products are obtained through concentration and drying. According to the production method of the white zein, decontamination pretreatment is carried out for the raw materials, and the concentration and the drying are directly carried out after the decoloration treatment for the extracting solution, so the production method has the advantages of being high in yield, high in purity, low in production cost, and efficient in decoloration, the application range of zein powder is significantly expanded, and market developing of the zein powder is benefited.

Description

technical field [0001] The invention relates to a production method of white zein. Background technique [0002] Corn gluten meal, also known as corn gluten, is a by-product of the production of starch from corn. The protein content of this type of corn gluten powder is about 60%, but due to the lack of essential amino acids such as lysine and tryptophan, its biological value is low. Currently, it is mostly sold as low-value feed protein, and many factories do not even make any use of it. , Let it be discharged with the waste liquid, which not only causes a waste of resources, but also seriously pollutes the environment. [0003] The zein protein involved in the present invention is the main protein in corn gluten meal. It is insoluble in water and absolute alcohol, soluble in 60-95% alcohol aqueous solution, and also soluble in strong alkali, acetone, acetic acid and other organic solvents. The zein solution has film-forming properties. When the solvent evaporates, the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/425C07K1/14
Inventor 梁丽敏徐勇寇秀颖骆海平
Owner GUANGDONG FOOD IND INST
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