Zeins acid hydrolysis

Partial hydrolysis of proteins using acid, alkali or enzymes is commonly employed to improve functionality and usefulness of novel proteins. Acid hydrolysis is the most common method for preparing hydrolysates of soy, zein, casein, yeast and gluten. Hydrolysates are used in formulated foods, soups, sauces, gravies, canned meats, and beverages as flavorants and thickeners (2,3,6). Alkaline treatments have been employed to solubilize and facilitate protein extraction from soy, single cells, and leaves. 

Although several other amino acids had been described before tryptophan, it was the first demonstrated to be indispensable. Because tryptophan is destroyed by acid hydrolysis of protein, tryptophan-deficient diets were readily formulated, and this led to the demonstration that it was required for growth of animals. In related nutritional studies, Willcock and Hopkins7 in 1906 observed that mice failed to grow and even died if their sole source of dietary protein was zein. When tryptophan was added to the ration, the lives of the animals were prolonged. A few years later, Osborne and Mendel8 demonstrated that zein plus tryptophan and lysine promoted normal growth in rats, and they thus established that these two amino acids were... 

Derivation Hydrolysis of protein (zein, edestin), animation of a-bromo-(i-methylvalenc acid. 

Derivation Hydrolysis of protein (edestin, hemoglobin, zein), organic synthesis from the a-bromo acid. 

Table II. Amino acids released by the in vitro pronase hydrolysis in non-treated and alkali-treated zein ...

Hydrolyzed zein Synonyms Zein, hydrolyzed Definition Hydrolysate of zein derived by acid, enzyme, or other method of hydrolysis Uses Antistat in cosmetics... 

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