Science and Technology of Food Industry

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Phosphorylation for improvement of zein solubility[J]. Science and Technology of Food Industry, 2012, (24): 106-108. DOI: 10.13386/j.issn1002-0306.2012.24.084
Citation: Phosphorylation for improvement of zein solubility[J]. Science and Technology of Food Industry, 2012, (24): 106-108. DOI: 10.13386/j.issn1002-0306.2012.24.084
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Phosphorylation for improvement of zein solubility

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  • Zein is not widely used for nutritional ingredient in the food industry because it is insoluble in water.Therefore, it is necessary to improve the solubility of zein by modification. In this study, the effect of four factors, including STP dosage, reaction time, reaction temperature and pH to zein phosphorylation were studied.The optimum parameters of zein phosphorylation were as follows:STP dosage 25%, pH9.0, reaction temperature 30℃, reaction time 2.5h. The solubility of phosphorylated zein was 15.4%.
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