| Maize Yellow Pigment is a high use value of natural pigment which can be used as food additives and health food concern. Maize yellow is staining mainly in the corn protein (gluten), according to the chemical test that each kg gluten is containing 20～30mg of carotene and 100～300mg of carrot alcohol, which contains the most corn main parts of the yellow pigment. In the laboratory maize yellow pigment generally use organic solvents such as petroleum ether or hexane to extracted, and became pigment products through the evaporation and concentration.This paper will discuss production process of the corn dregs of raw materials by microbial fermentation, and then extracting corn yellow pigment, and this method has not been reported.In the fermentation process microbes will produce large amounts of protease which separate proteins into peptides and protein chains can be answered, so the cytochrome is better releasing, the pigment extraction rate is improved.Selecting a strain which could produce the higher proteinase activity,and then optimizing the conditions of the fermentation corn dregs. Therefore, the excellent natural pigment is isolated nutrients from the corn dregs, make it a commodity pigments used in food processing, which will bring a great significant economic and social benefits.To improve the added value of agricultural products, and corn dregs of the re-use, this thesis provide a theoretical basis.There were five parts in studying:(1) according to the protease activity of the fermentation broth, selecting the bacteria fermentation corn dregs.(2) On the basis of single-factor test,response surface methodology was used to analyze the main factors affecting fermentation production.The best conditions of microbial fermentation of corn dregs.(3) On the basis of single-factor test,response surface methodology was used to analyze the main factors affecting extraction conditions. Determination of the extraction conditions of the process parameters.(4)Purifying maize yellow pigment with X-5 macroporous resin and analying its components chemially.(5)Application of microencapsulation technology processing corn yellow, studing its stability.The results are as follows:(1) Bacillus subtilis are as the original strain,because it has the highest protease activities of the fermentation broth. (2)The best fermentation conditions:100 Objective corn dregs,30% substrate concentration, temperature 40℃, initial pH 8.0, fermentation 68 hours.(3) After fermentation corn dregs of the extraction conditions:5h at 60℃, pH6.0 of water extraction, the extraction liquid ratio was 1:16.(4) The large X-5'resin purification of the best conditions:corn yellow liquid concentration of 40mg/mL, pH value of 3.0, the adsorption volume of 25 mL, adsorption flow rate 1.2 mL/min, desorption liquid mass fraction of 90% ethanol, ethanol 6BV, desorption flow rate of 1.5 mL/min under the conditions of collection of yellow corn, yellow corn yield was 89.8%. The main components is zeaxanthin or lutein or their mixtures.(5) Based on the test results the optimal condi-tionswere as follows:Maltdextrin and modified starch, pigment contentwas 10%, solid contentwas 40%.spray drying inlet air temperature 140℃, outlet air80℃. The stability of Microencapsulation curcumin againstl ight,heat,pH and so on was most effectively improved and its solubility was reatly increase.And maize yellow pigment in 4℃,15℃,20℃,the half-life is respectively 550.2 days,470.6 days and 208.7 days. This prediction of food containing corn yellow color during storage of important changes in the actual meaning. This has a great meaning on the prediction of the changes of the corn yellow color in the food storage.
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