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Factors Affecting Yield and Composition of Zein Extracted from Commercial Corn Gluten Meal
Author(s) -
Wu Shaowen,
Myers Deland J.,
Johnson Lawrence A.
Publication year - 1997
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1997.74.3.258
Subject(s) - chemistry , corn gluten meal , gluten , food science , composition (language) , plant protein , meal , extraction (chemistry) , yield (engineering) , soybean meal , chromatography , raw material , organic chemistry , linguistics , philosophy , materials science , metallurgy
Twelve corn gluten meal samples obtained from six wet‐milling plants were processed into zein. Zein was extracted using 88% aqueous isopropyl alcohol at pH 12.5, followed by chilling. Protein recovery ranged from 21.3 to 32.0%, and protein purity ranged from 82.1 to 87.6%. Protein recovery increased as the protein purity increased ( r = 0.76) ( P < 0.01). One of the major factors influencing extraction yield was protein composition; especially α‐zein content, which ranged from 53.4 to 64% of the total protein in the corn gluten meal samples. The intensity of red color of the corn gluten meal was negatively correlated with protein recovery and zein purity ( r = ‐0.66 and ‐0.72, respectively) ( P < 0.02).