Method for continuously extracting maize yellow pigment and zein from maize protein meal
A technology for zein and corn gluten meal, which is applied to the preparation methods of peptides, chemical instruments and methods, natural dyes, etc., can solve the problems of residual toxic and harmful chemicals, low quality, and chroma that cannot meet application requirements. , to achieve the effect of improving protein content and product quality, improving purity and quality, and improving economic benefits
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Embodiment 1
[0041] Crush the corn gluten powder and pass through a 80-mesh sieve; weigh 100g of the corn gluten powder under the sieve, mix it with 400mL of n-hexane (solid-to-liquid ratio 1:4), and ultrasonically treat it in the dark, at a temperature of 5°C, at a power of 300W, and at a frequency of 60KHz 60min; filter to obtain defatted corn gluten powder; then mix defatted corn gluten powder with 900mL of absolute ethanol (solid-to-liquid ratio 1:9), and avoid light for ultrasonic extraction (temperature 5°C, power 300W, frequency 60KHz, ultrasonic treatment 60min.); Centrifuge (speed 8000rpm, time 20min) to obtain supernatant and filter residue.
[0042] The supernatant was concentrated at a temperature of 40°C and a vacuum pressure of 0.06 MPa for 60 min to obtain a red oily liquid, namely zeaxanthin. After testing, the content of zeaxanthin in the pigment was 0.265mg / g, and the extraction rate was 87.17%.
[0043] Weigh 50g of filter residue, add 1000mL water to mix, adjust pH=5.5...
Embodiment 2
[0045] Crush the corn gluten powder and pass through a 60-mesh sieve; weigh 100g of the corn gluten powder under the sieve, mix it with 500ml of n-hexane (solid-to-liquid ratio 1:5), and perform ultrasonic treatment in the dark (ultrasonic temperature 40°C, power 300W, ultrasonic Frequency is 60KHZ, ultrasonic 45min) to remove fat, filter to obtain defatted corn gluten powder. Then mix the defatted corn gluten powder with 1500mL of absolute ethanol (solid-to-liquid ratio 1:15), avoid light and ultrasonically extract (ultrasonic temperature 40°C, power 300W, ultrasonic frequency 60KHZ, ultrasonic 45min); centrifuge (speed 5000rpm, Time 25min) to obtain supernatant and filter residue.
[0046] The supernatant was concentrated at a temperature of 45°C and a vacuum pressure of 0.06 MPa for 180 min to obtain a red oily liquid, namely zeaxanthin. After testing, the content of zeaxanthin in the yellow pigment was 0.258mg / g, and the extraction rate was 86.58%.
[0047] Weigh 50g of ...
Embodiment 3
[0049] Crush the corn gluten powder and pass through a 100-mesh sieve; weigh 200g of the corn gluten powder under the sieve, mix it with 1200ml of n-hexane (solid-to-liquid ratio 1:6), and perform ultrasonic treatment in the dark (ultrasonic temperature 30°C, power 200W, ultrasonic Frequency is 50KHz, ultrasonic 120min.) to remove fat, filter to obtain defatted corn gluten powder. Then mix defatted corn gluten powder with 2000mL of absolute ethanol (solid-to-liquid ratio 1:10), avoid light and ultrasonically extract (ultrasonic temperature 30°C, power 200W, ultrasonic frequency 50KHz, ultrasonic 120min.); centrifuge (speed 10000rpm , time 15min) to obtain supernatant and filter residue.
[0050] The supernatant was concentrated at a temperature of 40°C and a vacuum pressure of 0.06 MPa for 70 minutes to obtain a red oily liquid, namely zeaxanthin. After testing, the content of zeaxanthin in the pigment was 0.289mg / g, and the extraction rate was 93.23%.
[0051] Weigh 50g of ...
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