Application of Zein

Zein is the main storage protein of corn grain crops, insoluble in water, soluble in ethanol solution of a certain concentration, highly alkaline solution (pH>11) and some anionic detergent solutions

Zeins are divided into four major groups: ɑ-zein, β-zein, γ-zein, and δ-zein

Pure zein is colorless and odorless, but because lutein is bound inside zein, it is difficult to separate the two using current technology, so most zein is a pale yellow solid

Zein can interact with both hydrophilic and hydrophobic substances, thereby playing an important role in stabilizing food ingredients such as foams, emulsions, and dispersions

Zein contains many sulfur-containing amino acids, which can form strong intramolecular and intermolecular disulfide bonds, and together with the hydrophobic bonds between molecules, constitute the molecular basis for the film-forming properties of zein

Since zein can be decomposed by proteases and intestinal microorganisms, and is non-toxic and harmless, it has great prospects for making edible packaging

Through different processing methods, various properties of gliadin can be fully exerted, and its application range and function can be effectively improved

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