文献类型： 外文期刊

作者： Peng, Yu ¹ ; Wu, Yuqing ¹ ; Shan, Ziming ¹ ; Wen, Xin ¹ ; Li, Mo ¹ ; Ni, Yuanying ¹ ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, 17 Qinghua East Rd, Beijing 100083, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Inst Agri Food Proc & Nutr, 50 Zhanghua Rd, Beijing 100097, Peoples R China

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.