FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
ZEIN
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Protein obtained from maize (Zea mays), soluble in alcohol but not water of dilute alkali. Of poor nutritive value, as it completely lacks lysine and is poor in tryptophan.
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is a corn protein produced form corn gluten meal. It lacks the amino acids lysine and tryptophane so it is not suitable as a sole source of dietary protein. It is insoluble in water and alcohols but is soluble in aqueous alcohols, glycols, and glycol ethers. It functions as a film and coating to provide a moisture barrier for nuts and grain products. It also functions as a coating for confections and a glaze for panned goods.