کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7594002 | 1492119 | 2015 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of hydrolysis time on the physicochemical and functional properties of corn glutelin by Protamex hydrolysis
ترجمه فارسی عنوان
اثر زمان هیدرولیز بر خواص فیزیکوشیمیایی و عملکردی گلوتلین ذرت توسط هیدرولیز پروتامکس
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The physicochemical and functional properties, such as surface hydrophobicity, disulphide bond content, thermal properties, molecular weight distribution, antioxidant properties, of corn glutelin hydrolysates catalysed by Protamex at different hydrolysis times were evaluated. The hydrolysis influenced the properties of corn glutelin significantly, and not only decreased its molecular weight and disulphide bond content, but also eventually transformed its insoluble native aggregates to soluble aggregates during the hydrolysis process. Corn glutelin hydrolysates were found to have a higher solubility, which was associated with their relatively higher foaming and emulsifying properties compared to the original glutelin. Corn glutelin and its hydrolysates maintained a high thermal stability. In addition, the hydrolysates exhibited excellent antioxidant properties measured through in vitro assays, namely DPPH and OH radical scavenging activity, Fe2+-chelating capacity and reducing power; the values were 58.86%, 82.64%, 29.92% and 0.236% at 2.0Â mg/mL, respectively.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 172, 1 April 2015, Pages 407-415
Journal: Food Chemistry - Volume 172, 1 April 2015, Pages 407-415
نویسندگان
Xi-qun Zheng, Jun-tong Wang, Xiao-lan Liu, Ying Sun, Yong-jie Zheng, Xiao-jie Wang, Yue Liu,