Zein structure and its hidden zearalenone: Effect of zein extraction methods

被引：23

作者：

Tan, Hongxia ^{[1
]}

Zhou, Hongyuan ^{[1
,2
]}

Guo, Ting ^{[1
,2
]}

Li, Jiaxin ^{[1
]}

Zhang, Chi ^{[1
]}

Wang, Shuo ^{[1
,4
]}

Zhang, Yuhao ^{[1
,2
,3
]}

Ma, Liang ^{[1
,2
]}

机构：

[1] Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China

[2] Chongqing Key Lab Special Food Cobuilt Sichuan &, Chongqing 400715, Peoples R China

[3] Southwest Univ, Key Lab Luminescence Anal & Mol Sensing, Minist Educ, Chongqing 400715, Peoples R China

[4] Nankai Univ, Sch Med, Tianjin Key Lab Food Sci & Hlth, Tianjin 300071, Peoples R China

来源：

FOOD CHEMISTRY | 2022年 / 374卷

基金：

中国国家自然科学基金;

关键词：

Zein; Extraction methods; Free zearalenone; Hidden zearalenone; Conversion; ALPHA-ZEIN; PROTEINS; FOOD; ENCAPSULATION; GLIADIN; COMPLEX; ACID; PH;

D O I：

10.1016/j.foodchem.2021.131563

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Zein, the plant protein, has received great attention in the last years. However, hidden zearalenone (ZEN), the zein-bound ZEN present in zein would have a great hazard to humans and animals. To date, the fates of hidden ZEN under different extraction methods of zein have not been clarified. In this study, the effect of zein extraction methods on conversion of free ZEN with hidden ZEN and its corresponding mechanism were studied. Results showed that the acid extraction condition promoted the formation of hidden ZEN (up to 92.03%), which was closely related to increased hydrophobic cavity of zein. However, alkaline extraction condition caused the conversion of hidden ZEN (from 58.82% to 13.33%) into free ZEN (from 41.18% to 86.67%), which was attributed to the great denaturation of zein. This study is of great significance for controlling hidden ZEN during zein extraction and maize processing.

引用

页数：13

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