Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates
Joint Authors
Ma, Haile
Liang, Qiufang
Ren, Xiaofeng
Li, Suyun
Xu, Kangkang
Oladejo, Ayobami Olayemi
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-06-20
Country of Publication
Egypt
No. of Pages
10
Abstract EN
The aim of this study was to investigate the effect of low-frequency ultrasound on the enzymolysis of corn protein.
A L9 (34) orthogonal design was used to optimize ultrasound pretreatment conditions.
Degree hydrolysis (DH), conversion rate of protein (CR), and DPPH IC50 were selected as analytical indicators.
Under the optimal ultrasound conditions (5 W/L power, 2 s/2 s on/off time, 50°C temperature, and 25 min time), the DH, CR, and radical (DPPH∙, OH∙) scavenging capacities were significantly increased.
Molecular weight distribution and amino acid profile analysis showed that ultrasound pretreatment enhanced the formation of short-chain peptides with molecular weight of 200–3000 Da, especially the peptides containing hydrophobic amino acids.
Moreover, 40 potential antioxidant peptides were purified by C18 semipreparative column and identified by UPLC-ESI-MS.
The results suggest that the optimal ultrasonic-assisted enzymolysis technology could be useful for preparation of antioxidant peptides from corn.
American Psychological Association (APA)
Liang, Qiufang& Ren, Xiaofeng& Ma, Haile& Li, Suyun& Xu, Kangkang& Oladejo, Ayobami Olayemi. 2017. Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1175795
Modern Language Association (MLA)
Liang, Qiufang…[et al.]. Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates. Journal of Food Quality No. 2017 (2017), pp.1-10.
https://search.emarefa.net/detail/BIM-1175795
American Medical Association (AMA)
Liang, Qiufang& Ren, Xiaofeng& Ma, Haile& Li, Suyun& Xu, Kangkang& Oladejo, Ayobami Olayemi. Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1175795
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175795