Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Production of White Zein Using Aqueous Ethanol

물-에탄올 혼합액을 이용한 백색 제인의 생산

  • Kim, Kang Sung (Department of Food Science and Nutrition, Yongin University)
  • 김강성 (용인대학교 식품영양학과)
  • Received : 2013.05.09
  • Accepted : 2013.10.02
  • Published : 2013.12.31
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Abstract

Solubility profiles of zein and carotenoid in aqueous ethanol were studied. Zein showed minimum turbidity at the aqueous ethanol concentration of 87-92%, indicating least aggregations between protein molecules. Solubilities of zein and carotenoid increased linearly with the content of yellow zein up to 20% in the aqueous ethanol range of 60-95% tested. At room temperature of $20^{\circ}C$, zein showed maximum solubility in broad ethanol concentration ranges of 60-95%, while that for carotenoid was somewhat narrower with ethanol concentration range of 85-95%. However, at incubation temperature of $-20^{\circ}C$, solubilities of both carotenoid and zein were lowered, with dramatic reduction being exhibited at aqueous ethanol concentration of 60% for both compounds, while substantial reduction in solubility was shown at 95% ethanol by zein only. Zein was practically insoluble in absolute ethanol, regardless of temperature range tested, while carotenoid remained largely soluble, though there was pronounced decrease in solubility at the subfreezing temperature.

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References

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