α. 1800s zëine, 1800s zeïne, 1800s–1900s zeine.
β. 1800s– zein.
zeinn.
/ˈziːɪn/, U.S. /ˈziᵻn/ Biochemistry.
The principal protein of maize, used in the manufacture of fibres, coatings, and polymers, and also to glaze and coat foods such as confectionery, nuts, and meat. In later use also (as a count noun): any of the proteins of the prolamine class of which this material consists.
ΚΠ
1820 J. Gorham in New Eng. Jrnl. Med. & Surg. 9 324 This substance I shall call zeïne, not from any wish to multiply vegetable principles, nor because I think it of any importance, but merely that it may be definitely described and designated without circumlocution.
1822 Q. Jrnl. Sci., Lit., & Arts July 402 The zëine of John Gorham, is obtained from Indian corn, by infusing it in water.
1877 H. Watts Dict. Chem. V. 1066 Zein,..a nitrogenous substance obtained from maize-flour.
1919 W. Hutchinson Doctor in War iii. 42 A desperate attempt was made to substitute maize for wheat, because it contained 5 to 7 per cent. of protein—called zein—a perfectly good protein in the books and in the laboratories.
1976 Sci. Amer. Sept. 59/1 A low-quality or nutritionally ‘incomplete’ protein such as the zein of corn, which lacks the amino acids tryptophan and lysine, cannot support either maintenance or growth.
1989 Jrnl. Heredity 80 17/1 Zeins, the prolamins of maize, are a group of highly hydrophobic storage proteins..that constitute 50% to 60% of the total protein in the endosperm of the kernel.
2008 N. N. Nichols & R. J. Bothast in W. Vermerris Genetic Improvem. Bioenergy Crops iii. 84 Development of economical methods for extraction of zein and formulation of products is an area of active research.
This entry has been updated (OED Third Edition, June 2018; most recently modified version published online March 2022).
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