The Extraction And The Property Study Of Proteins In Corn Gluten Meal

With the corn gluten meal as raw material,the influence of different physicalmodification methods on corn gluten meal was studied,at the same time,thephysical properties and Thermal denaturation of the corn gluten meal was studied.The Response Surface Method and the orthogonal experimental design was used tooptimize the optimum condition of Zein and corn gluten.On the other hand,Throughthe differential scanning calorimetry (DSC) calorimeter,zein films of thethermodynamic characteristics were determined and analyzed.The main results werestated as follows:1、CGM was colloid by mill treatment clearance for30μm,2time s.a-amylaseenzymes best processing technological conditions of CGM was as follows:thequantity of α-enzymes was20mg/g,the pH value was7.5,the stretching temperaturewas50℃,the stretching time was50min. The ultimate corn starch residues inCGM for0.849mg/g.The best processing technological conditions of NaOHtreatment was as follows:the was the proportion of liquid and material6:1,the pHvalue of stretching-before was8,the the pH value of70℃stretching-aftertemperature was7.0,the stretching time was1h.2、By single factor experiment and The Response Surface Method, The bestprocessing technological conditions of CGM was Optimized. The best ultrasonicextraction conditions were as follows:the ethanol concentration was77%,thetemperature was68℃,the proportion of liquid and material6:1,the liquid and materialwas14:1. At this time,zein extraction rate was81.36%, and the purity was75.08%.3、By single factor experiment and the orthogonal design, The best L-Cysteineconditions of corn gluten meal was optimized. The best processing technologicalconditions were as follows:the quantity of L-Cysteine was0.65%,the proportion ofliquid and material7:1,the temperature was40℃.At this time,zein extraction ratewas89.06%,, and the purity was92.51%.4、By single factor experiment and The Response Surface Method, The bestprocessing technological conditions of on corn gluten meal was Optimized. The bestprocessing technological conditions of NaOH treatment was optimized. The qualityscore of NaOH was0.60%,the temperature was43℃,the time was2.0h,theproportion of liquid and material8:1. At this time,zein extraction rate was70.05%,and the purity was71.40%.5、The results of physical properties were were The results better hydraulic, theoily, wet sex, gelatin; Emulsification and poorer emulsion stability.6、Through the differential scanning calorimetry (DSC) calorimeter,zein films ofthe thermodynamic characteristics were determined. The results were as follows:theglass transition temperature (Tg) of zein films was159.73℃, after adding plasticizeroleic acid, the resistance and glass transition temperature of zein films were improved.