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KMID : 1007519990080010001
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Food Science and Biotechnology
1999 Volume.8 No. 1 p.1 ~ p.10
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Zein
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Fu, Dejing
Weller, Curtis L./Wehling, Randy L.
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Abstract
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Zein, a hydrophobic protein from the maize kernel, is an odorless, amorphous powder with a white color. Zein can be distinguished with 4 different classes depending on its solubility and reducibility. The most large and useful class is α-zero which has molecular weight around 21,000 to 25,000. Zein in solution has asymmetric particles like ellipsoids. It is rich in branched amino acids. Due to zein containing a large amounts of hydrophobic amino acids, it is water insoluble, but soluble in water with pH over 11, in detergents such as SDS, and in high concentrations of urea. It is dissolved in aqueous ethanol and polar organic solvents. The optimum composition for the best solvent for zein is where the C/O (carbon:oxygen) ratio is around 0.7-1.3 for aliphatic polar solvents with a C number between 2 and 4. Zein has a glass transition temperature which is a function of water content. It is an excellent antioxidant properties for lipids, with its excellent film forming ability, it has been widely applied as a biodegradable and edible package in food and pharmaceutical industries. Commercial zero is presently extracted from com gluten meal with aqueous alcohols followed by chilling for precipitate. Lowering the cost of the zein-making process is a major obstacle to making it competitive with petroleum plastics.
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