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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVED UTILIZATION OF PROTEINACEOUS CROP CO-PRODUCTS AND RESIDUES

Location: Plant Polymer Research

Title: Zein purification: the process, the product, market potential

Author
item Sessa, David

Submitted to: International Starch Technology Conference
Publication Type: Proceedings
Publication Acceptance Date: April 5, 2011
Publication Date: May 16, 2011
Citation: Sessa, D.J. 2011. Zein purification: the process, the product, market potential. International Starch Technology Conference. Program Proceedings pp. 40-47.

Technical Abstract: The objectives of this article intend to give an overview of a zein purification, decolorization and deodorization process, methodologies to assess those properties and applications of the purified product. The process involves column filtration of commercial zein solutions through a combination of molecular sieve and activated carbon packed columns to produce a white, odorless, purified product. Diagnostic tools to assess that product involve spectroscopic methodologies to monitor the removal of odor and color. Purity of product is determined by proximate analyses. Ready markets for a purified, odorless, colorless zein product are its usage in gluten-free baked products, and for producing biodegradable gum bases, chewing gums, edible packaging films, coatings, and encapsulants for drugs, flavors and sweeteners. Significant and growing areas where purified zein holds promise is in a variety of in-vivo applications involving soft tissue augmentation, grafts, wound-healing, scaffolding for artificial organs and as a replacement for skin replacements.

Last Modified: 8/1/2014
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