Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7594002 | Food Chemistry | 2015 | 9 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Xi-qun Zheng, Jun-tong Wang, Xiao-lan Liu, Ying Sun, Yong-jie Zheng, Xiao-jie Wang, Yue Liu,