Preparation and Characterization of Corn Starch Fractions from Varied Zein Extraction Processes: Implications for Industrial Structure Adjustment

文献类型： 外文期刊

第一作者： Peng, Yu

作者： Peng, Yu;Wu, Yuqing;Shan, Ziming;Wen, Xin;Li, Mo;Ni, Yuanying;Peng, Yu

作者机构：

关键词： Zein extraction; Corn starch; Aqueous-ethanol fractionation; Functional properties

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：5.8； 五年影响因子：6.1 ）

ISSN： 1935-5130

年卷期： 2025 年 18 卷 8 期

页码：

收录情况： SCI

摘要： The industrial landscape of the food sector has undergone a profound transformation in recent years, catalysed by the burgeoning market for plant-based products. This study addressed the evolving dynamics of the plant-based protein market, particularly focusing on the potential transition of corn starch from a primary product to a by-product in the context of zein extraction methods. Various extraction methods, including aqueous-ethanol, alkaline and acid-ethanol extraction, were employed to extract zein from corn, resulting in distinct starch-rich fractions with altered properties (S1, S2 and S3). The S1 fraction, following aqueous-ethanol extraction, exhibited a reddish appearance with intact integrity and smooth surfaces. The S2 fraction obtained after alkaline extraction displayed the highest swelling power and viscosity upon heating. In contrast, acid-ethanol extraction played a significant role in thinning starch behaviour and reducing chain length, as well as increasing the solubility and water absorption of the S3 fraction compared to the other methods. Through a comprehensive analysis of corn starch properties, the investigation aims to offer insights crucial for optimizing corn-derived product utilization and fostering potential structure adjustment across industries.

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