Effect of hydrolysis time on the physicochemical and functional properties of corn glutelin by Protamex hydrolysis

Food Chemistry

Volumn 172, Issue , 2015, Pages 407-415

  Zheng, Xi Qun ^a   Wang, Jun Tong ^a   Liu, Xiao Lan ^a   Sun, Ying ^a   Zheng, Yong Jie ^a   Wang, Xiao Jie ^a   Liu, Yue ^a  

^a QIQIHAR UNIVERSITY   (China)

Author keywords

Antioxidant activity; Corn glutelin; Functionalities; Hydrolysates; Physicochemical properties; Protamex

Indexed keywords

AGGREGATES; ANTIOXIDANTS; EMULSIFICATION; FREE RADICALS; IRON COMPOUNDS; MOLECULAR WEIGHT DISTRIBUTION; SULFUR COMPOUNDS;

ANTI-OXIDANT ACTIVITIES; CORN GLUTELIN; FUNCTIONALITIES; HYDROLYSATES; PHYSICOCHEMICAL PROPERTY; PROTAMEX;

HYDROLYSIS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ASCORBIC ACID; FERROUS ION; GLUTENIN; HYDROXYL RADICAL; PIGMENT; STARCH; ZEIN; AMINO ACID; ANTIOXIDANT; DISULFIDE; EMULSIFYING AGENT; GLUTEN;

AMINO ACID COMPOSITION; ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; BACILLUS SUBTILIS; BIOCATALYSIS; CHELATION; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; DISULFIDE BOND; EMULSION; ENZYME SUBSTRATE; EXTRACTION; FOAMING; FOOD INDUSTRY; FOOD SPOILAGE; GEL FILTRATION CHROMATOGRAPHY; HYDROGEN BOND; HYDROPHOBICITY; IN VITRO STUDY; LIPID PEROXIDATION; MAIZE; MOISTURE; MOLECULAR WEIGHT; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN AGGREGATION; PROTEIN CONTENT; PROTEIN CROSS LINKING; PROTEIN DEGRADATION; PROTEIN FUNCTION; PROTEIN HYDROLYSIS; REACTION TIME; ROOM TEMPERATURE; SOLUBILITY; SURFACE PROPERTY; THERMOSTABILITY; ANIMAL; CHEMICAL PHENOMENA; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; ION EXCHANGE CHROMATOGRAPHY; METABOLISM; TIME;

AMINO ACIDS; ANIMALS; ANTIOXIDANTS; CALORIMETRY, DIFFERENTIAL SCANNING; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, ION EXCHANGE; DISULFIDES; EMULSIFYING AGENTS; GLUTENS; HYDROLYSIS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MOLECULAR WEIGHT; SOLUBILITY; TIME FACTORS; ZEA MAYS;

EID: 84907484420     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.080     Document Type: Article

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