|Lawton Jr, John|
Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: February 5, 2002
Publication Date: October 13, 2002
Citation: LAWTON JR, J.W., WILLETT, J.L. GELLING OF ZEIN IN SOLUTION. AMERICAN ASSOCIATION OF CEREAL CHEMISTS MEETINGS. 2002. Abstract p. 89. Technical Abstract: Commercial zein has been investigated for the last 70 years and through all of this time one of its most significant problems has been its capacity to gel. This gelation has led to many unfavorable results when zein is used as coatings. Zein gelation has long been known to be associated with the concentration of the zein solution, the amount of time the zein solution has been dissolved, and the amount of water in the zein solution. Prior to the 1970's, zein was classified as alpha zein (soluble in 90 per cent aqueous ethanol) and beta zein (soluble in 60 per cent aqueous ethanol). Only alpha zein was suitable for commercial use because of beta zein's tendency to gel. Old alpha zein is now known to be a mixture of the 19 and 22 kDa alpha zein, while the old beta zein is a mixture of gamma, delta, and beta zeins, using today's nomenclature. This research observes the influence of non-alpha zeins (19 and 22 kDa) on the gelation of commercial zein. Data will be given on the rate of zein gelation and the effect water concentration in the solution has on the gelling time. Gels are evaluated to determine which molecular species of zein are involved in the gel and whether they are in the same ratio as occurs naturally.