Recovery and characterization of α-Zein from corn fermentation coproducts

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 7, 2011, Pages 3071-3077

  Paraman, Ilankovan ^a   Lamsal, Buddhi P ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BIO-BASED PRODUCTS; CIRCULAR DICHROISM SPECTRA; CO-PRODUCTS; COPRODUCT; CORN GLUTEN MEAL; CORN-ETHANOL; CROSS CONTAMINATION; DRYING TEMPERATURE; ETHANOL PRODUCTION; FERMENTATION TYPE; FILM-FORMING; HELIX STRUCTURES; HIGH ORDER; HIGH PURITY; MOLECULAR PROPERTIES; PROCESS VARIATION; RAW STARCH; RAW STARCH HYDROLYSIS; SDS-PAGE; SECONDARY STRUCTURES; TRACE AMOUNTS;

DICHROISM; DRYING; ETHANOL; FERMENTATION; HYDROLASES; SOLUBILITY; STARCH;

RECOVERY;

ALCOHOL; GLUTEN; ZEIN;

CHEMISTRY; CIRCULAR DICHROISM; CONFERENCE PAPER; DESICCATION; FERMENTATION; FRACTIONATION; HEAT; ISOLATION AND PURIFICATION; MAIZE; METABOLISM; PLANT SEED; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN SECONDARY STRUCTURE;

CHEMICAL FRACTIONATION; CIRCULAR DICHROISM; DESICCATION; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ETHANOL; FERMENTATION; GLUTENS; HOT TEMPERATURE; PROTEIN STRUCTURE, SECONDARY; SEEDS; ZEA MAYS; ZEIN;

ZEA MAYS;

EID: 79953901312     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104529c     Document Type: Article

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