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Effects of Maize Hybrid and Meal Drying Conditions on Yield and Quality of Extracted Zein
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.1997.74.3.268
Subject(s) - chemistry , corn gluten meal , slurry , yield (engineering) , extraction (chemistry) , gluten , food science , freeze drying , spray drying , protein quality , soybean meal , plant protein , chromatography , raw material , organic chemistry , materials science , metallurgy , composite material
Corn gluten meal (CGM) produced from two maize hybrids and subjected to five drying treatments were used to determine the effects of variables on zein extraction. Zein extraction yields, protein recoveries, and purities were higher in the CGM with the higher protein content. The yield and protein recovery of zein decreased as the drying temperature increased. Zein yield, protein recovery, and purity were significantly lower in the CGM subjected to freeze‐ and spray‐drying than in those subjected to oven‐drying. A relatively higher pH value in the CGM slurries was a characteristic of freeze‐ and spray‐dried CGM. An explanation of these results based on the mechanisms of protein changes during drying is given.