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
收藏
页数：13
相关论文
共 50 条
  • [41] PRIMARY STRUCTURE OF A GENOMIC ZEIN SEQUENCE OF MAIZE
    HU, NT
    PEIFER, MA
    HEIDECKER, G
    MESSING, J
    RUBENSTEIN, I
    EMBO JOURNAL, 1982, 1 (11): : 1337 - 1342
  • [42] γ-zein secondary structure in solution by circular dichroism
    Bicudo, Tatiana C.
    Bicudo, Rogerio C.
    Forato, Lucimara A.
    Beltramini, Leila M.
    Batista, Luiz A. R.
    Filho, Rubens Bernardes
    Colnago, Luiz A.
    BIOPOLYMERS, 2008, 89 (03) : 175 - 178
  • [43] Zein: Structure, production, film properties and applications
    2012, Royal Society of Chemistry (01):
  • [44] Impacts of ethanol-plasticization and extrusion on development of zein network and structure of zein-starch dough
    Zhang, Yingying
    Wu, Fengyan
    Wang, Jieru
    Xu, Miaojie
    Cao, Shan
    Hu, Yayun
    Luan, Guangzhong
    FOOD CHEMISTRY, 2024, 433
  • [45] Structural elucidation of Gluten/Zein nanofibers prepared by electrospinning process: Focus on the effect of zein on properties of nanofibers
    Azizi, Habibeh
    Koocheki, Arash
    Ghorani, Behrouz
    POLYMER TESTING, 2023, 128
  • [46] Exploring new methods for extracting zein from corn
    Laskares, Sarah
    Thayer, Emily
    Murphy, Rachel
    Trull, Keelan
    Carson, Grace
    Beard, Aileen
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2012, 243
  • [47] Comparing methods to produce fibrous material from zein
    Mattice, Kristin D.
    Marangoni, Alejandro G.
    FOOD RESEARCH INTERNATIONAL, 2020, 128 (128)
  • [48] Effect of Nano Titanium Dioxide on the Structure and Properties of KGM/Zein Blend Films
    Xiang F.
    Li C.
    Xia Y.
    Xiao M.
    Wu K.
    Ni X.
    Science and Technology of Food Industry, 2021, 42 (09) : 221 - 227
  • [49] NOTE ON THE EFFECT OF REDUCING AGENT ON ZEIN PREPARATION
    TSAI, CY
    CEREAL CHEMISTRY, 1980, 57 (04) : 288 - 290
  • [50] Effect of Hydrophilic and Lipophilic Compounds on Zein Microstructures
    Qin Wang
    Leilei Yin
    Graciela W. Padua
    Food Biophysics, 2008, 3 : 174 - 181
12345