nonzein

Nonzein is a term used in cereal chemistry to denote the portion of maize (corn) seed storage proteins that are not zeins. It encompasses albumins and globulins, which are typically more soluble in water or salt solutions and occur in the maize endosperm in varying amounts across cultivars.

In contrast to zeins, nonzein proteins have a different amino acid profile. Zeins are deficient in certain essential amino acids such as lysine and tryptophan, whereas nonzein proteins contribute higher levels of these amino acids, contributing to the overall nutritional quality of maize protein. Nonzein proteins also influence functional properties of maize flour and meal, including hydration, emulsification, and texture, which can affect processing and end-product quality.

From a research and agricultural perspective, nonzein content is considered when evaluating maize protein quality and responses to processing. Breeding programs and processing methods may aim to balance zein and nonzein fractions to improve nutritional value while maintaining desirable functional characteristics of maize-based ingredients. In gluten-free and cereal-derived products, nonzein proteins can play a role in texture, gelation, and digestibility.

The term nonzein is primarily used in maize genetics, grain science, and food science contexts. See also zein, maize protein, prolamins, albumins, and globulins.