College of Food Science, Southwest University, Chongqing 400715, P.R. China.
College of Food Science, Southwest University, Chongqing 400715, P.R. China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P.R. China.
Food Chem. 2022 Apr 16;374:131563. doi: 10.1016/j.foodchem.2021.131563. Epub 2021 Nov 9.
Zein, the plant protein, has received great attention in the last years. However, hidden zearalenone (ZEN), the zein-bound ZEN present in zein would have a great hazard to humans and animals. To date, the fates of hidden ZEN under different extraction methods of zein have not been clarified. In this study, the effect of zein extraction methods on conversion of free ZEN with hidden ZEN and its corresponding mechanism were studied. Results showed that the acid extraction condition promoted the formation of hidden ZEN (up to 92.03%), which was closely related to increased hydrophobic cavity of zein. However, alkaline extraction condition caused the conversion of hidden ZEN (from 58.82% to 13.33%) into free ZEN (from 41.18% to 86.67%), which was attributed to the great denaturation of zein. This study is of great significance for controlling hidden ZEN during zein extraction and maize processing.
玉米醇溶蛋白在近几年受到了广泛关注。然而，玉米醇溶蛋白中结合的玉米赤霉烯酮（隐藏型玉米赤霉烯酮）会对人类和动物造成极大的危害。迄今为止，不同玉米醇溶蛋白提取方法下隐藏型玉米赤霉烯酮的去向还没有被阐明。在这项研究中，研究了玉米醇溶蛋白提取方法对游离玉米赤霉烯酮与隐藏型玉米赤霉烯酮转化的影响及其相应的机制。结果表明，酸性提取条件促进了隐藏型玉米赤霉烯酮的形成（高达 92.03%），这与玉米醇溶蛋白疏水性空腔的增加密切相关。然而，碱性提取条件导致隐藏型玉米赤霉烯酮（从 58.82%转化为 13.33%）转化为游离玉米赤霉烯酮（从 41.18%转化为 86.67%），这归因于玉米醇溶蛋白的剧烈变性。这项研究对于控制玉米醇溶蛋白提取和玉米加工过程中的隐藏型玉米赤霉烯酮具有重要意义。
