Purification of zein from corn gluten meal

• US 5,254,673 A
• Filed: 12/26/1991
• Issued: 10/19/1993
• Est. Priority Date: 12/26/1991
• Status: Expired due to Fees

• Current Assignee: OPTA Food Ingredients Incorporated (Sunopta Incorporated)
• Original Assignee: OPTA Food Ingredients Incorporated (Sunopta Incorporated)
• Inventors: Cook, Richard B., Shulman, Mark L., Mallee, Frank M.
• Primary Examiner(s): Russel, Jeffrey E.
• Application Number:
  US07/814,118
• Time in Patent Office: 663 Days
• Field of Search: 530/373, 530/374, 530/424, 530/376, 530/412, 426/656
• US Class Current: 530/373
• CPC Class Codes: A23J 3/18 from wheat
• CPC Class Codes: C07K 14/425 Zeins

Abstract

This invention pertains to methods for extracting and purifying zein, zein bodies, glutelins or destarched corn gluten from corn gluten meal by efficiently removing and recovering food grade pigments and starch hydrolysates, while discarding unwanted fractions. Corn gluten is subjected to the combination of enzymatic starch hydrolysis, alkaline treatment, alcohol washing and alcohol extraction to produce a substantially starch-free, deflavored and decolored zein which is suitable for use in foods and pharmaceuticals. An advantage of the process described herein is its use of food grade alcohol(s) to deflavor, decolorize and extract the zein from corn gluten meal. Purified zein and zein bodies have improved utility and functionality in a variety of existing and emerging food applications. Alternate products such as deflavored, decolored and destarched corn gluten, zein bodies or glutelins are also obtained by the methods of this invention and are useful as vegetable protein supplements. By-products of the invention such as yellow food pigments and starch hydrolysates can be further purified and/or used directly in various foods.

Claims

1. A method of producing decolored and deflavored zein or zein bodies and glutelins from corn gluten comprising removing color and flavor impurities from the gluten by treating corn gluten with alkali to remove fatty acids and corn oils contained therein and then with an aqueous alcoholic solvent having a concentration which does not substantially extract zein, zein bodies and glutelins therefrom, thereafter changing the concentration of the alcoholic solvent to a concentration sufficient to separate the gluten into decolored and deflavored zein or zein bodies and glutelin fractions.

2. The method of claim 1, wherein the alcohol is a food grade alcohol.

3. The method of claim 2, wherein the alcohol is ethanol, isopropanol or combinations thereof.

4. The method of claim 1, wherein the alcohol concentration is from about 90 to about 100% by volume or from about 10 to 40% by volume alcohol and is then changed to a concentration of from about 40 to about 90% by volume alcohol.

5. A method of producing decolored and deflavored zein or zein bodies containing zein therein from corn gluten, comprising the steps of:

a) destarching the corn gluten with a carbohydrate hydrolyzing enzyme under agitating conditions, sufficient to hydrolyze and remove starch contained therein;

b) treating the destarched corn gluten of step (a) with an alkaline buffer having a pH from about 7.5 to about 9 under conditions sufficient to remove fatty acids or corn oils contained therein;

c) selectively extracting pigments and flavor compounds from the destarched and alkaline treated gluten of step (b) with aqueous alcohol having an alcohol concentration that does not substantially extract zein, zein bodies or glutelins;

d) separating the gluten into zein or zein body and glutelin fractions by extracting or fractionating the gluten of step (c) with aqueous alcohol solvent having an alcohol concentration sufficient to either solubilize the zein or fractionate zein bodies therein; and

e) recovering the separated zein or zein body fractions from the appropriate aqueous alcoholic medium to thereby yield decolored and deflavored zein or zein bodies containing zein therein.

6. The method of claim 5, wherein the enzyme is selected from the group consisting of α

-amylase, pullulanase, cellulose and glucoamylase.

7. The method of claim 5, wherein step (b) is performed at a pH from about 8 to about 9 and a temperature of from about 60°

to about 80°

C.

8. The method of claim 5, wherein the alkaline buffer is selected from aqueous solutions of sodium hydroxide, calcium hydroxide, ammonium hydroxide, sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate and mixtures thereof.

9. The method of claim 5, wherein step (c) is performed with ethanol or isopropanol having an alcohol concentration of from about 90 to about 100% by volume of from about 10 to about 40% by volume.

10. The method of claim 5, wherein step (d) is performed using an ethanol concentration of from about 40 to from about 90% by volume alcohol or from about 0-40% by volume alcohol.

11. The method of claim 5, wherein step (e) is performed by precipitating the purified zein in water or from about 10 to about 40% by volume alcohol, removing the zein by filtration therefrom and then drying the product.

12. The method of claim 5, further comprising washing the product of step (b) with water to remove residual water soluble products from the gluten.

13. The method of claim 5, further comprising the step of treating the extracted zein with activated carbon or ion exchange resin to remove impurities in the alcohol extracted zein.

14. The method of claim 5, further comprising recovering the glutelin fraction to thereby yield decolored and deflavored glutelins.

15. A method of producing deflavored and decolored corn glutens, comprising the steps of:

a) destarching the corn gluten with a carbohydrate hydrolyzing enzyme under agitating conditions, sufficient to hydrolyze and remove starch contained therein;

b) treating with destarched corn gluten of step (a) with an alkaline buffer having a pH from about 7.5 to about 9 under conditions sufficient to remove fatty acids or corn oils contained therein;

c) selectively extracting pigments and flavor compounds from the destarched and alkaline treated gluten of step (b) with aqueous alcohol having an alcohol concentration that does not substantially extract zein, zein bodies or glutelins to obtain deflavored and decolored glutelins.