Study on separation technology method and mechanism of residual starch in corn gluten powder

Corn glute was soaked with urea,Tween 80,Na Cl,L- cysteine solution for 4,8 and 12 h,the content of free starch in treated gluten was measured by the method of iodine colorimetric,and the structure among the molecules in treated gluten was analyzed by optical microscope. Through optical microscope,it was intuitive to see starch kernels that bind to proteins,especially small volume cutin starch granule,free from protein,which was made by urea,Tween 80,Na Cl,and L- cysteine. The study showed that the key force between starch in corn gluten and proteins was disulfide bonds,but electrostatic attraction,hydrophobic effect and hydrogen bond also exited.