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

共 50 条

[31] Effect of multiple extrusion passes on zein
Selling, Gordon W.
Utt, Kelly D.
POLYMER DEGRADATION AND STABILITY, 2013, 98 (01) : 184 - 189
[32] Effect of solvent and temperature on secondary and tertiary structure of zein by circular dichroism
Selling, Gordon W.
Hamaker, Sharon A. H.
Sessa, David J.
CEREAL CHEMISTRY, 2007, 84 (03) : 265 - 270
[33] Serial batch extraction of zein from milled maize
Dickey, LC
Parris, N
Craig, JC
Kurantz, MJ
INDUSTRIAL CROPS AND PRODUCTS, 2002, 15 (01) : 33 - 42
[34] Effect of Zein on Buckwheat Dough Properties
Li J.
Wang J.
Zhang Y.
Hu Y.
Luan G.
Science and Technology of Food Industry, 2023, 44 (06) : 1 - 7
[35] Effect of emulsifier on formation of zein based composite nanoparticles: Structure and stability
Wang, Xiaojing
Xu, Huaide
Liu, Fuguo
Li, Yongcai
Bi, Yang
Feng, Bin
Du, Shaobo
LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 214
[36] Effect of plasticizing sugars on rheological and thermal properties of zein resins and mechanical properties of zein films
Ghanbarzadeh, Babak
Oromiehie, A. R.
Musavi, Mohamad
D-Jomeh, Zahra Emarn
Rad, Elhame Razmi
Milani, War
FOOD RESEARCH INTERNATIONAL, 2006, 39 (08) : 882 - 890
[37] Effect of different fractions of zein on the mechanical and phase properties of zein films at nano-scale
Panchapakesan, Chithra
Sozer, Nesli
Dogan, Hulya
Huang, Qingrong
Kokini, Jozef L.
JOURNAL OF CEREAL SCIENCE, 2012, 55 (02) : 174 - 182
[38] Effect of modified clays on the structure and functional properties of biofilms produced with zein
Tavares, Luciana Lopes
De Almeida, Crislene Barbosa
Caruso, Icaro Putinhon
Cornelio, Marinonio Lopes
Lopes Filho, Jose Francisco
CIENCIA E TECNOLOGIA DE ALIMENTOS, 2012, 32 (02): : 314 - 322
[39] ELECTROPHORETICAL ANALYSIS OF ZEIN AND ISOLATION OF ITS COMPONENTS
ABE, M
ARAI, S
KATO, H
FUJIMAKI, M
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1981, 45 (06): : 1467 - 1472
[40] Structure of the zein protein as treated with subcritical water
Zhang, Jixian
Wen, Chaoting
Zhang, Haihui
Zandile, Manyakara
Luo, Xiaoping
Duan, Yuqing
Ma, Haile
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2018, 21 (01) : 143 - 153

← 1 2 3 4 5 →