Effect of Drying on Property of Zein

doi:10.7506/spkx1002-6300-200923011

Abstract

Abstract:

In this study, zein was used as the material to investigate effects of lyophilization, vacuum drying and hot-air drying on its properties. Results indicated that the color of the sample exhibited a little light through lyophilization. However, oilabsorption capability, emulsifying property and emulsifying stability of the sample treated with lyophilization were higher than those of samples through vacuum drying and hot-air drying. Protein content, solubility and water-holding capacity of samples through three drying methods did not exhibit obvious difference. Therefore, lyophilization treatment has less effect on properties of zein.

Key words: zein, lyophilization, vacuum drying, hot-air drying

CLC Number:

TS262.7

YANG Guang，YANG Bo，WU Jing. Effect of Drying on Property of Zein[J]. FOOD SCIENCE, 2009, 30(23 ): 57-59 https://doi.org/10.7506/spkx1002-6300-200923011

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Effect of Drying on Property of Zein

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