玉米醇溶蛋白的化学改性及应用研究进展

doi:10.11896/cldb.20040023

Abstract
Figure/Table
References
Related Citation (15)

Download:

Full Text ( PDF ) (16583KB)
Export: BibTeX | EndNote (RIS)

Abstract As the main protein in corn, zein is widely available and renewable. Zein owns a large number of hydrophobic amino acids and its structure changes with the change of environment. Zein has unique solubility, good film-forming property, good biocompatibility, and good self-assembly property, but it also has certain defects, including:(Ⅰ) the mechanical properties of zein films are poor; (Ⅱ) the hydrophilicity of zein nano/micro particles is not good; (Ⅲ) the stability of zein nano/micro particles need to be improved, etc. These defects have limited the development and application of zein, therefore many researchers have carried out the studies of modification on zein in the past decades. Now, the modification methods of zein include physical and chemical modifications. Chemistry modification changes the molecular composition or structure of zein to improve its properties, but it requires the addition of exogenous substances and the accurate operations. Zein has been modified in series to improve its existing defects and provide certain functions, making zein gradually applied in many industries, including: (Ⅰ) it can be used in degradable films, fibers and adhesives in chemical field; (Ⅱ) it can be used as food ingredients and food packaging in food field; (Ⅲ) it can also be used as corn active peptides, drug carriers and scaffolds in medical field.
This article briefly discusses the advantages and disadvantages of chemical modification in the functionalization research of zein. What's more, this article summarizes the chemical modification research progress of zein, and its application in food, pharmaceutical and chemical industries. Finally, based on our previous research, the future functionalization and application prospects of zein are prospected.

Key words： natural products zein chemical modification functionalization

Published: 19 February 2021

CLC number:	S513
	Q816

Fund:This work was financially supported by National 13th five-year plan key research and development project (2017YFB0308602); Innovative Talents Promotion Plan-Youth Science and Technology Star Project of Shaanxi (2019KJXX-011); Young Talent Lifts Planning Project of Shaanxi Provincial University Science Association (20180416); The Open Project of Shaanxi Collaborative Innovation Center of Industrial Auxiliary Chemistry & Technology (XTKF-2019-02).

About author:: Qunna Xu, masters’ supervisor, is associate professor of College of Bioresources and Materials Engineering, Shaanxi University of Science and Technology. She was honored with the Shaanxi Youth Science and Technology Star. She has undertaken 5 research projects including National Natural Science Foundation. Her main research interest lies in the synthesis of natural product-based organic/inorganic nanocomposite coating. So far, more than 40 academic papers have been published, including more than 20 articles in the international authoritative search journal SCI and EI, and 2 books. One PCT international invention patent and more than 20 national invention patents have been applied, of which 12 items have been authorized.
Zhongxue Bai received his B.E. degree in Shaanxi University of Science and Technology in June, 2018. Now he is a master student at the College of Bioresour-ces and Materials Engineering, Shaanxi University of Science and Technology, under the guidance of Asso-ciate Professor Qunna Xu. His main research interests focus on the synthesis and application of natural pro-duct-based organic-inorganic nanocomposites.
Jianzhong Ma, doctoral supervisor, was president of Shaanxi University of Science and Technology. He holds the position of Convener of the Light Industry Technology and Engineering Discipline Review Group of the Academic Degrees Committee of the State Council. He also undertakes over 50 items of National Key Research and Development Program, 973 pre-research Program, 863 Program, Key Program of National Natural Science Foundation and other projects. Prof. Ma is awarded several national prizes, including the first prize for the National Scientific and Technological Progress Award; the second award National Technology Invention Award and Ho Liang Ho Lee Fund Award. His current research interests primarily focus on: (1) design and synthesis of water-based polymers, (2) key technologies of organic/inorganic nanocomposites, and (3) technologies and applications of light and textile products. He has published 8 books, applied for 10 PCT international invention patents, authorized more than 80 national invention patents, and 4 utility model patents, as well as over 400 academic papers (more than 200 SCI/EI and 3 ESI high cited).

	Service
	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	XU Qunna
	BAI Zhongxue
	MA Jianzhong

Cite this article:

XU Qunna,BAI Zhongxue,MA Jianzhong. Research Progress on Chemical Modification and Application of Zein[J]. Materials Reports, 2021, 35(3): 3194-3203.

URL:

http://www.mater-rep.com/EN/10.11896/cldb.20040023 OR http://www.mater-rep.com/EN/Y2021/V35/I3/3194

Wang X, Liu X, Cong W, et al.Food Science,2018,39(8),13.2 Yi W, Graciela W P.Langmuir,2012,28,2429.3 Paliwal R, Palakurthi S.Journal of Controlled Release,2014,189,108.4 Jiang S S.Study on the preparation process of zein microparticles. Master's Thesis, Zhejiang University, China,2017(in Chinese).蒋姗姗. 玉米醇溶蛋白微粒的制备工艺研究.硕士学位论文,浙江大学,2017.5 Wei D W, Liu G J, Jiang Y B.Chemical Reaction Engineering and Technology,2015,31(6),538(in Chinese).魏东伟,刘贵金,江燕斌.化学反应工程与工艺,2015,31(6),538.6 Wang N, Gao Y Z, Wang P, et al.Czech Journal of Food Sciences,2016,34(2),180.7 Sun C, Dai L, Liu F, et al.Innovative Food Science & Emerging Techno-logies,2016,34,161.8 Sócrates Q C, Marleny D S, Feral T.LWT-Food Science and Technology,2011,44(9),1880.9 Wu L Y, Wen Q B, Yang X Q.Journal of Chemical Industry and Engineering,2010(1),137(in Chinese).吴磊燕,温其标,杨晓泉.化工学报,2010(1),137.10 Li H M, Hong Y, Miao X Y, et al.Science and Technology of Food Industry,2012,33(24),106(in Chinese).李鸿梅,洪宇,苗琇岩,等.食品工业科技,2012,33(24),106.11 Yang S, Dai L, Mao L, et al.International Journal of Biological Macromolecules,2019,136,653.12 Hao L, Lin G, Chen C, et al.Journal of Agricultural and Food Chemistry,2019,67(36),9989.13 Moreno M A, Orqueda M E, Gómez-Mascaraque L G, et al.Food Hydrocolloids,2019,95,496.14 Sessa D J,Mohamed A, Byars J A.Journal of Agricultural and Food Chemistry,2008,56(16),7067.15 Teng M J, Wei Y S, Hu T G, et al.Journal of Food Engineering,2020,281,109993.16 Jiang Q, Reddy N, Yang Y.Acta Biomaterialia,2010,6(10),4042.17 Shi K, Huang Y P, Yu H L.Journal of Agricultural and Food Chemistry,2011,59(1),56.18 Qu Y X.Science and Technology of Food Industry,2009(4),243(in Chinese).曲永鑫. 食品工业科技,2009(4),243.19 Wu J, Yang G, Yang P F.Science and Technology of Food Industry,2007,28(1),57(in Chinese).吴景,杨光,杨鹏飞.食品工业科技,2007,28(1),57.20 Shi K, Huang Y, Yu H, et al.Journal of Agricultural and Food Chemistry,2011,59(1),56.21 Biswas A, Shogren R, Stevenson D, et al.Carbohydrate Polymers,2006,66(4),546.22 Huang G Q, Wang H O, Wang F W, et al.International Journal of Biological Macromolecules,2020,155,1194.23 Zhang H J, Chen Y M, Gong C Y, et al.Food and Machinery,2018(10),22(in Chinese).张慧君,陈又铭,宫春宇,等.食品与机械,2018(10),22.24 Zhang H J, Chen Y M, Sha D X, et al.Journal of the Chinese Cereals and Oils Association,2018(9),55(in Chinese).张慧君,陈又铭,沙迪昕,等.中国粮油学报,2018(9),55.25 Wang X J, Qu Y.Journal of Food Science and Technology,2018(8),49(in Chinese).王晓杰,曲悦.食品科技,2018(8),49.26 Li H M.Graft modification of zein and its application. Master's Thesis, Zhejiang University, China,2016(in Chinese).李海明. 玉米醇溶蛋白糖接枝改性及应用.硕士学位论文,浙江大学,2016.27 Kang X F, Li H M, Chen D J, et al.Chinese Food Science,2018,39(7),168(in Chinese).康雪帆,李海明,陈丹洁,等.食品科学,2018,39(7),168.28 Zhao C B, Zhang H, Yan J N, et al.Transactions of the Chinese Society of Agricultural Engineering,2018,34(14),296(in Chinese).赵城彬,张浩,鄢健楠,等.农业工程学报,2018,34(14),296.29 Li H M, Hou L Q, Ma X S.Cereal & Feed Industry,2007(4),19(in Chinese).李红梅,侯立琪,马兴胜.粮食与饲料工业,2007(4),19.30 Flores I, Cabra V, Quirasco M C, et al.Food Science and Technology International,2010,16(3),241.31 Teklehaimanot W H, Emmambux M N.Food Hydrocolloids,2019,97,105221.32 Kandziora J H, van Toulon N, Sobral P, et al.Marine Pollution Bulletin,2019,141,657.33 Shukla R, Cheryan M.Industrial Crops and Products,2001,13(3),171.34 Spasojević L, Katona J, Bučko S, et al.LWT-Food Science and Technology,2019,109,350.35 Luis A, Domingues F, Ramos A.Microorganisms,2019,7(8),267.36 Neo Y P, Ray S, Jin J, et al.Food Chemistry,2013,136(2),1013.37 Teng D, Wahid A, Zeng Y.Polymer,2019,188,122118.38 Mascia L, Zhang W, Gatto F, et al.ACS Applied Polymer Materials,2019,1(7),1707.39 Wang X L, Liu J, Lv N, et al.Cereal & Feed Industry,2018(1),33(in Chinese).王香丽,刘洁,吕宁,等.粮食与饲料工业,2018(1),33.40 Schober T J, Moreau R A, Bean S R, et al.Journal of Cereal Science,2010,52(3),417.41 Khuzwayo T A, Taylor J R, Taylor J.LWT-Food Science and Technology,2019,121,108993.42 Gao Z M, Yang X Q, Wu N N, et al.Journal of Agricultural and Food Chemistry,2014,62(12),2672.43 Patel A R, Velikov K P.Current Opinion in Colloid & Interface Science,2014,19(5),450.44 Soltani S, Madadlou A.Food Hydrocolloids,2015,43,664.45 Zhu Q, Lu H, Zhu J, et al.Food Hydrocolloids,2019,91,204.46 Mushtaq M, Gani A, Punoo H A, et al.Innovative Food Science & Emerging Technologies,2018,48,25.47 Bharathi S, Leena M M, Moses J, et al.International Journal of Food Science and Technology,2020,55(3),1238.48 Caner C, Yüceer M.Poultry Science,2015,94(7),1665.49 Li L, Wang H, Chen M, et al.Food Hydrocolloids,2020,101,105577.50 Aghaei Z, Ghorani B, Emadzadeh B, et al.Food Control,2020,101,107065.51 Guo M, Wang H, Wang Q, et al.Food Hydrocolloids,2020,101,105486.52 Vahedikia N, Garavand F, Tajeddin B, et al.Colloids and Surfaces B-Biointerfaces,2019,177,25.53 Qu L, Chen G, Dong S, et al.Industrial Crops and Products,2019,130,450.54 Díaz-Gómez J L, Castorena-Torres F, Preciado-Ortiz R E, et al.Frontiers in Chemistry,2017,5,44.55 Sui Y J, He H, Shi Y L, et al.Journal of the Chinese Cereals and Oils Association,2008,23(5),54(in Chinese).隋玉杰,何慧,石燕玲,等.中国粮油学报,2008,23(5),54.56 Wang X Z, Gao S J.In: Proceedings of the 23rd National Congress of the Chinese Physiological Society and the Physiology Conference. Xi'an,2010(in Chinese).王宪忠,高淑杰.中国生理学会第23届全国会员代表大会暨生理学学术大会论文摘要文集,西安,2010.57 Taisuke M, Tohru H, Hiroshi H.Endocrinology,2010,151(7),3095.58 Li G M, Liu W Y, Wang Y Q, et al.Advances in Food and Nutrition Research,2019,87,1.59 Chen S, Sun C, Wang Y, et al.Journal of Agricultural and Food Chemistry,2018,66(28),7441.60 Chen S, Li Q, McClements D J, et al.Food Hydrocolloids,2020,99,105334.61 Da Rosa C G, de Melo A P Z, Sganzerla W G, et al.Food Hydrocolloids,2020,99,105339.62 Liu Q, Jing Y, Han C, et al.Food Hydrocolloids,2019,93,432.63 Dai L, Zhou H, Wei Y, et al.Food Hydrocolloids,2019,93,342.64 Jiang G L, Zhu M J.LWT-Food Science and Technology,2019,106,179.65 Deng Z, Wang S, Zhou B, et al.Food Research International,2019,108867.66 Küçük G S, Çelik Ö F, Mazi B G, et al.Packaging Technology and Science,2020,33(1), 39.67 Jiang Y, Wang D, Li F, et al.International Journal of Biological Macromolecules,2020,148,1280.68 De Boer F Y, Imhof A, Velikov K P.Food Chemistry,2020,5,100071.69 Chen J F, Chen X W, Guo J, et al.Food & Function,2019,10(3),1504.70 Chen Y, Shu M, Yao X, et al.Food Hydrocolloids,2018,84,330.71 Li H, Wang D, Liu C, et al.Food Hydrocolloids,2019,87,342.72 Li J, Chotiko A, Narcisse D A, et al.LWT-Food Science and Technology,2016,68,485.73 Hu S, Wang T, Fernandez M L, et al.Food Hydrocolloids,2016,61,821.74 Liang H, Zhou B, He L, et al.RSC Advances,2015,5(18),13891.75 Chen H, Zhang Y, Zhong Q.Journal of Food Engineering,2015,144,93.76 Peñalva R, Esparza I, González-Navarro C J, et al.Journal of Drug Delivery Science and Technology,2015,30,450.77 Luo Y, Wang Q.Journal of Applied Polymer Science,2014,131(16),1107.78 Laelorspoen N, Wongsasulak S, Yoovidhya T, et al.Journal of Functio-nal Foods,2014,7,342.79 Neo Y P, Swift S, Ray S, et al.Food Chemistry,2013,141(3),3192.80 Wang Y, Su C P, Schulmerich M, et al.Food Hydrocolloids,2013,30(2),487.81 Wu Y, Luo Y, Wang Q.LWT-Food Science and Technology,2012,48(2),283.82 Luo Y, Zhang B, Whent M, et al.Colloids and Surfaces B: Biointerfaces,2011,85(2),145.83 Lai L, Guo H.International Journal of Pharmaceutics,2011,404(1-2),317.84 Chen P, Sun Y J, Zhu Z C, et al.Journal of Materials Science: Materials in Medicine,2010,21(2),609.85 Chen L, Hebrard G, Beyssac E, et al.Journal of Agricultural and Food Chemistry,2010,58(17),9861.86 Luo Y, Zhang B, Cheng W H, et al.Carbohydrate Polymers,2010,82(3),942.87 Li M, Wang Y, Wang S S, et al.Chinese Journal of Tissue Engineering Research,2016,20(25),3726(in Chinese).李敏,王瑶,王双双,等.中国组织工程研究,2016,20(25),3726.88 El-Lakany S A, Abd-Elhamid A I, Kamoun E A, et al.International Journal of Nanomedicine,2019,14,8251.89 Liu Y, Miao Y L, Qin F, et al.International Journal of Nanomedicine,2019,14,9497.90 Wu J H, Hu Y W, Pang J Y.Journal of Northeast Forestry University,2016,44(6),92(in Chinese).吴俊华,胡亚伟,庞久寅.东北林业大学学报,2016,44(6),92.91 Fan X, Wang Y, Zhong W H, et al.ACS Applied Materials & Interfaces,2019,11(15),14266.92 Xu Q N, Ma J Z, Zhou J H, et al.Chemical Engineering Journal,2013,228,281.93 Zhang F, Ma J Z, Xu Q N, et al.ACS Applied Materials & Interfaces,2016,8(18),11739.94 Fan Q Q, Ma J Z, Xu Q N, et al.Industrial & Engineering Chemistry Research,2018,57(18),6171.