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United States Department of Agriculture

Agricultural Research Service

Research Project: NONFOOD UTILIZATION OF CEREAL AND SOY BASED CO-PRODUCTS

Location: Plant Polymer Research

Title: Assessment of a High Purity Zein Product from Commercial Zein

Authors
item Sessa, David
item Woods, Kristen

Research conducted cooperatively with:
item

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: February 2, 2010
Publication Date: April 2, 2010
Citation: Sessa, D.J., Woods, K.K. 2010. Assessment of a High Purity Zein Product from Commercial Zein. Meeting Abstract.

Technical Abstract: Successful utilization of commercial zein products for food, pharmaceutical, cosmetic and medical applications requires a decolorized/deodorized zein that is substantially undenatured protein. A zein protein product with those qualifications has already been developed by a patent pending process. The objective of this presentation is to devise methodologies to assess the required attributes. Zein purity was assessed by FTIR and circular dichroism (CD) of commercial zein before and after further purification. Spectral differences were observed in the amide I (1650 cm¯¹) peak, amide II region (1530 and 1515 cm¯¹) and the amide III peak at 1240 cm¯¹, where ratios of dominant peaks were strongly dependent on purity of sample. CD analyses validated FTIR results by showing increased a-helical content for purified zein . We defined off-odor removal by UV spectroscopic ratio of 280nm:325nm of ›8, where diferoylputrescine is the major contributor. Color removal , attributed to xanthphylls in zein was followed by a visible spectroscopic assay. These results are a major contribution for achieving a consistent zein product.

Last Modified: 9/10/2014
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