Study On Extraction And Application Of Protein From Corn Gluten Meal

This paper studied on extraction and application of protein from corn gluten meal.Optimized the technology of enzymatic extraction of concentrated protein from corn gluten meal,ultrasonic alcohol extraction of zein from corn gluten meal concentrated protein, and the extraction of glutelin from corn gluten meal by mono-factor experiment and response surface methodology. The functional properties of glutelin were introduced in this paper. Optimized the gel preparation of corn glutelin and edible zein Films by mono-factor experiment and response surface methodology.The main results were stated as follows:1.Optimized the technology of enzymatic extraction of concentrated protein from corn gluten meal by mono-factor experiment and response surface methodology.The results showed that the ratio of solid to liquid 1:4,36Uα-amylase/g CGM at 40℃and pH 6.2 for 90min. Under this condition, the purity of CGM concentrated protein reached 78.96%, and the yield was 80.13%.2.Optimized ultrasonic alcohol extraction of zein from corn gluten meal concentrated protein by mono-factor experiment and response surface methodology. The results showed that the ratio of solid to liquid 1:8,ethanol content was70%,pH 12 and ultrasonic temperature was 50℃for 70min. Under this condition, the yield of zein reached 45.03%, and the purity was 92.60%.3.Optimized the extraction of glutelin from corn gluten meal by mono-factor experiment and response surface methodology. The results showed that the ratio of solid to liquid 1:14, NaOH content was 0.6%, and extraction temperature was 54℃for 113min. Under this condition, the yield of glutelin reached 50.79%, and the purity was 86.57%.4.Some major functional properties of glutelin were determined and compared with that of the soybean protein isolates. The results showed that the glutelin was good in humidity, water adsorption, fat retention and gelatinization stability; and poorer in water retention; but emulsification and emulsification stability was slightly lower than that of soybean protein isolates.5.Optimized the gel preparation of corn glutelin by mono-factor experiment and response surface methodology. The effects of the heating temperature, heating time and additive amounts of NaCl on the response of the gel hardness, cohesiveness, gumminess and chewiness were stuied by response surface methodology. The optimum process parameters were obtained as: heating temperature 91.33℃, heating time 64.04min, and additive amounts of NaCl 8.25%.6.Optimized the edible zein Films by mono-factor experiment and response surface methodology. The effects of the ethanol content, ratio of solid to liquid, oleic acid concentration and film liquid heating temperature on the response of the tensile strength (TS), elongation at break (E) and water vapor permeability (WPV) were studied by response surface methodology. The optimum process parameters were obtained as: ethanol content(v/v)82%, ratio of solid to liquid 1:10, oleic acid concentration 0.5ml/g zein, and film liquid heating temperature70℃.