玉米朊的脱色技术研究进展  

Progress on zein decolorization technology

作　　者：肖香[1] 薛丁萍[1] 王瑶[1] 徐斌[1] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《食品科技》2014年第1期178-182,共5页Food Science and Technology

基　　金：科技部创新基金项目(11C26213201415);江苏高校优势学科建设工程项目

摘　　要：玉米朊又称玉米醇溶蛋白,是玉米蛋白粉的主要贮存蛋白。玉米朊因其优良的疏水性、阻氧性和成膜性等特点,近年来被广泛用于食品、造纸、纺织以及医药卫生等行业。到目前为止,玉米醇溶蛋白是唯一可以在非食品领域并能得到商业应用的以植物为来源的蛋白质。但目前玉米朊产品因含有色素类物质多呈黄色且伴有不愉快气味,在特殊食品、化妆品等行业的应用受到限制。近一个多世纪以来,国内外研究人员围绕玉米朊脱色技术开展了大量的研究工作。综述了活性炭脱色法、冷冻脱色法等玉米朊脱色方法的国内外研究进展,以期为玉米朊的脱色技术研究与白色玉米朊的工业化生产提供更多参考。Zein, also called corn prolamin, is the predominant protein in corn gluten meal. With excellent characters such as hydrophobic property, oxygen permeability and film-forming property, zein has been extensively used in industrials such as food, papermaking, textiles, medicine, etc. By now, zein is the unique protein with commercial applications in nonfood fields. However, a major deterrent for its use in certain food, pharmaceutical, cosmetic and medical applications is its inherent yellow color and unpleasant odor. Since the late nineteenth century, researchers domestic and foreign have carried out a lot of research on zein decolorization technologies. In this paper, several kinds of decolorization methods including activated carbon, freeze on zein were discussed with a view to provide more information for the development of zein decolorization technology and industrialization production of white zein.

关 键 词：玉米朊 脱色 活性炭 冷冻 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]