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Optimization of extracting zein from corn gluten meal using central composite design

Hanxue Hou

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Abstract

Corn gluten meal(CGM)is a coproduct of corn wet milling.It contains(on dry basis): 60～70% proteins,21～26% carbohydrate 9fwhich 12～15% is starch,3～7% fat,1～2% fiber,and 1～2% ash.The main protein fractions of CGM consist of approximately 65% zein and 30% glutelin. The process of extracting zein from CGM was studied.The results showed that the rate of first extraction was 89.96%.The factors effective for extracting zein were investigated and optimized by using central composite design and SAS 9.0 software.The optimum parameters were addition of 80% ethanol solution temperature 57.9℃,time 122min,ratio of anhydrous ethyl to CGM as 9.25.

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What this paper is about

Corn gluten meal(CGM)is a coproduct of corn wet milling.It contains(on dry basis): 60～70% proteins,21～26% carbohydrate 9fwhich 12～15% is starch,3～7% fat,1～2% fiber,and 1～2% ash.The main protein fractions of CGM consist of approximately 65% zein and 30% glutelin. The process of extracting zein from CGM was studied.The results showed that the rate of first extraction was 89.96%.The factors effective for extracting zein were investigated and optimized by using central composite design and SAS 9.0 software.The optimum parameters were addition of 80% ethanol solution temperature 57.9℃,time 122min,ratio of anhydrous ethyl to CGM as 9.25.

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Available abstract

Corn gluten meal(CGM)is a coproduct of corn wet milling.It contains(on dry basis): 60～70% proteins,21～26% carbohydrate 9fwhich 12～15% is starch,3～7% fat,1～2% fiber,and 1～2% ash.The main protein fractions of CGM consist of approximately 65% zein and 30% glutelin. The process of extracting zein from CGM was studied.The results showed that the rate of first extraction was 89.96%.The factors effective for extracting zein were investigated and optimized by using central composite design and SAS 9.0 software.The optimum parameters were addition of 80% ethanol solution temperature 57.9℃,time 122min,ratio of anhydrous ethyl to CGM as 9.25.

Key concepts: Coproduct, Glutelin, Corn gluten meal, Gluten, Anhydrous, Chemistry, Starch, Food science

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