Journal of South China University of Technology (Natural Science Edition) ›› 2014, Vol. 42 ›› Issue (3): 131-136.doi: 10.3969/j.issn.1000-565X.2014.03.021

• Food Science & Technology • Previous Articles     Next Articles

Effects of Extrusion on Structural Characteristics of Zein

Zheng Xin- qun1,2 Ma Yan- qiu1,2 Liu Xiao- lan1,2 Yang Shuang1,2 Li Kai- yuan1   

  1. 1.College of Food and Biological Engineering,Qiqihar University,Qiqihar 161006,Heilongjing,China;2.The Qiqihar University Key Laboratory of Processing Agricultural Products of HeilongjiangProvince Normal University,Qiqihar 161006,Heilongjing,China
  • Received:2013-09-11 Online:2014-03-25 Published:2014-02-19
  • Contact: 郑喜群(1963-)，男，博士，教授，主要从事农产品加工及应用酶学研究． E-mail:zhengxiqun@126.com
  • About author:郑喜群(1963-)，男，博士，教授，主要从事农产品加工及应用酶学研究．
  • Supported by:

    国家自然科学基金资助项目(31071629);黑龙江省教育厅科学技术研究项目(12521606)

PDF

1107

Abstract:

Corn gluten meals were used as source materials to extract zein via the extrusion using a DS32- Ⅱ typetwin- screw extruder,and the effects of extrusion on the structure and physical properties of zein were investigated.The results show that the extrusion may result in the change of structural characteristics of zein; for instance,theprotein aggregates fuse in a certain degree,the position and intensity of the peak of extruded zein amide change inthe FT- IR spectrum,the α- helix and β- turn in the secondary structure turn into β- sheet and random coil,and thedenaturation temperature of zein decreases.Moreover,the extrusion also results in an improvement of physicalproperties of zein in terms of water- holding capacity,oil absorbency and viscosity.

Key words: zein, extrusion, structural characteristic, physical property