Effects of enzymatic treatment of corn gluten meal on lutein and zeaxanthin extraction

Abstract

The effects of enzymatic treatment of corn gluten on the extraction of lutein and zeaxanthin (non-provitamin A carotenoids), which have multiple bio-functional properties in human beings, were studied. They were extracted from torn gluten meal (CGM) after pretreatment by protease (neutrase 0.5 L) under the following conditions: enzyme content 214 (U/g protein), solid content 15%, and hydrolysis time of 2h. The yields of crude lutein, crude zeaxanthin, and total carotenoids were increased from 74.1, 77.1, and 393.6 to 113.5, 140.1, and 599.1 (μg/g, CGM on moisture-free basis), respectively. Copyright © Taylor & Francis Inc.