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| Ultrasound-assisted enzymatic extraction of zein and effects of different extraction methods on its structure and functional properties |
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| DOI： |
| KeyWord:ultrasound-assisted extraction α-amylase zein functional property structure |
| FundProject:河南工业大学青年骨干教师培育计划项目（21420051）；河南省高等学校青年骨干培养计划；河南省重点研发与推广专项（182102110253）；小麦和玉米深加工国家工程中心（NL2018008） |
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| Abstract: |
| Using corn protein powder as raw material, the process conditions of ultrasound-assisted α-amylase extraction of zein were explored,and the effects of ultrasonic method, α-amylase method, ultrasound-assisted α-amylase method and ethanol method on the functional properties and structure of zein were studied. The results showed that zein extracted by ultrasound-assisted α-amylase method had the highest protein content (80.09%) when the ultrasonic power density was 2.85 W/cm3, ultrasonic time was 35 min, ultrasonic temperature was 45 ℃, enzyme dosage was 0.9%, and the enzymatic hydrolysis pH was 6.0, significantly higher than that by ultrasonic method (68.49%) and α-amylase method (76.37%). By analyzing the functional properties and structure changes of zein obtained by differnet methods, it was found that compared with ethanol method,the water/oil holding capacity and emulsifying activity of zein extracted by ultrasound-assisted α-amylase method, ultrasonic method and α-amylase method were significantly improved, and solubility and particle size were reduced,and the secondary structure of zein was more stretched,the ultraviolet absorption of gliadin was enhanced, the maximum absorption peak of endogenous fluorescence was red-shifted, the content of sulfhydryl groups increased, and the content of disulfide bonds decreased significantly.While different extraction methods had little effect on the relative molecular weight of zein. |
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