https://www.selleckchem.com/pr....oducts/3,4-dichlorop
Food processing might induce the transformation of hidden ZEN (zein-bound ZEN) in maize. The objective of this study was to assess the effect of processing factors on free ZEN and hidden ZEN. After zein was treated under different temperature and pH, ZEN was quantified in samples before and after in vitro digestion. The ratios of hidden to total ZEN in zein are decreased from 54.25% to 40.74% after thermal treatment and from 54.25% to 0 after alkaline treatment, respectively. Conversely, acid treatment increase
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