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<p>The industrial landscape of the food sector has undergone a profound transformation in recent years, catalysed by the burgeoning market for plant-based products. This study addressed the evolving dynamics of the plant-based protein market, particularly focusing on the potential transition of corn starch from a primary product to a by-product in the context of zein extraction methods. Various extraction methods, including aqueous-ethanol, alkaline and acid–ethanol extraction, were employed to extract zein from corn, resulting in distinct starch-rich fractions with altered properties (S1, S2 and S3). The S1 fraction, following aqueous-ethanol extraction, exhibited a reddish appearance with intact integrity and smooth surfaces. The S2 fraction obtained after alkaline extraction displayed the highest swelling power and viscosity upon heating. In contrast, acid–ethanol extraction played a significant role in thinning starch behaviour and reducing chain length, as well as increasing the solubility and water absorption of the S3 fraction compared to the other methods. Through a comprehensive analysis of corn starch properties, the investigation aims to offer insights crucial for optimizing corn-derived product utilization and fostering potential structure adjustment across industries.</p>

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Preparation and Characterization of Corn Starch Fractions from Varied Zein Extraction Processes: Implications for Industrial Structure Adjustment

  • 期刊论文

  • 发表日期：

    2025年6月2日

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  • Yu Peng,
  • Yuqing Wu,
  • Ziming Shan,
  • Xin Wen,
  • Mo Li,
  • Yuanying Ni

摘要

The industrial landscape of the food sector has undergone a profound transformation in recent years, catalysed by the burgeoning market for plant-based products. This study addressed the evolving dynamics of the plant-based protein market, particularly focusing on the potential transition of corn starch from a primary product to a by-product in the context of zein extraction methods. Various extraction methods, including aqueous-ethanol, alkaline and acid–ethanol extraction, were employed to extract zein from corn, resulting in distinct starch-rich fractions with altered properties (S1, S2 and S3). The S1 fraction, following aqueous-ethanol extraction, exhibited a reddish appearance with intact integrity and smooth surfaces. The S2 fraction obtained after alkaline extraction displayed the highest swelling power and viscosity upon heating. In contrast, acid–ethanol extraction played a significant role in thinning starch behaviour and reducing chain length, as well as increasing the solubility and water absorption of the S3 fraction compared to the other methods. Through a comprehensive analysis of corn starch properties, the investigation aims to offer insights crucial for optimizing corn-derived product utilization and fostering potential structure adjustment across industries.