Factory Supply 80% Zein Protein Powder
What is Zein Protein?
Zein protein, commonly known as "corn gluten""Zein", is a storage protein widely found in plants such as corn. It is a mixture of proteins with an average molecular weight of 25,000 to 45,000. Based on their molecular weight and solubility, it can be divided into four types: α-zein, β-zein, γ-zein, and δ-zein. α-zein is the primary component, accounting for 70% to 85% of the total zein protein. Its high content of non-polar amino acids such as glutamine, leucine, proline, and alanine, and its lack of alkaline and acidic amino acids, gives it unique solubility. It is insoluble in relatively low-concentration salt solutions but soluble in alcohol solutions, high-concentration urea solutions, high-concentration alkaline solutions (pH > 11), and anionic detergents. It maintains its molecular conformation in 60% to 95% ethanol solutions. Zein is typically a pale yellow powder, which becomes white after multiple decolorization treatments.
Zein protein possesses a high protein content—comprising Zein (68%), Glutelin (22%), Globulin (1.2%), and a small amount of Albumin—and is widely utilized in the feed industry to boost protein levels or to serve as a carrier for feed premixes.
Zein Protein Production Process
A method for extracting Zein protein is characterized by using corn protein powder as the raw material; subjecting it to destarching, degreasing, and decolorization treatments by adding α-amylase, glucoamylase, and ethanol; filtering the mixture; extracting the resulting filter residue with an aqueous ethanol solution; separating the liquid via centrifugation to obtain a Zein protein extract; and finally concentrating and drying the extract to yield the finished Zein protein product. Specifically, the method comprises the following steps:
(1) Pre-treatment: Using corn protein powder as the raw material, add water and adjust the pH to 5.0–6.5; add α-amylase and allow the reaction to proceed at 65–90°C for 1.5–6 hours; subsequently, raise the temperature to 120–140°C to deactivate the enzyme. Once the temperature has cooled to ambient temperature, adjust the pH to 3.0–5.0; add glucoamylase and allow the reaction to proceed at 45–60°C for 1–4 hours; then, raise the temperature again to 90–110°C to deactivate the enzyme. Filter the mixture and discard the filtrate. Add ethanol to perform degreasing and decolorization; filter the mixture again and discard the resulting filtrate.
(2) Extraction: Add an aqueous ethanol solution to the filter residue and heat the mixture to perform the extraction.
(3) Centrifugation: Perform centrifugation to separate the liquid phase; the resulting solution constitutes the Zein protein extract.
(4) Concentration: Concentrate the extract under reduced pressure to obtain a wet Zein protein product.
(5) Drying: Dry the product using vacuum drying or forced-air drying to obtain the finished Zein protein product.
Main Functional Properties of Zein Protein
Film-forming ability
The film-forming ability of zein protein is one of its most prominent functional characteristics. Rich in sulfur-containing and hydrophobic amino acids, zein protein molecules can form disulfide and hydrophobic bonds, enabling the creation of a stable, dense network structure during film formation. Such films possess not only good mechanical properties but also excellent barrier performance, effectively preventing the permeation of moisture, oxygen, and ultraviolet rays.
Antioxidant activity
Zein protein and its hydrolysates exhibit significant antioxidant activity.
Biocompatibility and biodegradability
Zein protein is a non-toxic, harmless, and biodegradable natural polymer material; it can be broken down by proteases and intestinal microorganisms within the human body and does not cause environmental pollution.
Application Prospects of Zein Protein
In the food industry, zein protein is primarily used as a film-forming agent, an encapsulating wall material, and a stabilizer. Its film-forming properties allow it to be used for confectionery coatings and protective coatings for fresh produce and meat products. Its antioxidant properties enable its use as an encapsulating wall material for oils and fats, helping to immobilize lipids, enhance the food's antioxidant capacity, and extend shelf life. Additionally, it interacts with both hydrophilic and hydrophobic substances to stabilize food components such as foams, emulsions, and dispersions.
In the textile industry, zein protein is utilized for textile coatings due to its film-forming ability, adhesiveness, and water resistance; it significantly improves the water repellency, abrasion resistance, and antistatic properties of fabrics.
In the pharmaceutical industry, zein protein is widely used as a pharmaceutical excipient—valued for its biocompatibility and biodegradability—in applications such as tablet coatings and sustained-release encapsulating materials, where it protects active pharmaceutical ingredients and controls drug release rates.
4. In the papermaking industry, the addition of zein protein enhances paper properties such as strength, water resistance, oil resistance, and printability. Furthermore, zein protein serves as a binder, a decolorizing adsorbent, and a biological matrix.
FAQ
Q: Are your raw materials food grade?
A: Yes, all are food grade and meet international food safety standards.
Q: What documents can you provide?
A: COA, MSDS, CAS, specification, certifications and customs files.
Q: What’s the shelf life?
A: 24 months in cool and dry storage.
Q: What’s your delivery time?
A: In-stock items: 1–3 days; bulk orders: 7–15 days.
Q: Do you support customization?
A: Yes, customized purity, particle size and blending are available.
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