Effects of multi-frequency ultrasound pretreatment under low power density on the enzymolysis and the structure characterization of defatted wheat germ protein

Ultrasonics Sonochemistry

Volumn 38, Issue , 2017, Pages 410-420

  Yang, Xue ^a   Li, Yunliang ^a   Li, Suyun ^a,b,c   Oladejo, Ayobami Olayemi ^a,d   Wang, Yucheng ^a   Huang, Shanfen ^a   Zhou, Cunshan ^a   Wang, Yang ^a   Mao, Li ^a   Zhang, Yanyan ^b   Ma, Haile ^a   Ye, Xiaofei ^a,e  

^a JIANGSU UNIVERSITY   (China)

^b ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY   (China)

^c Henan Collaborative Innovation Center for Food Production and Safety   (China)

^d UNIVERSITY OF UYO   (Nigeria)

^e UNIVERSITY OF TENNESSEE   (United States)

Author keywords

ACE inhibitory activity; Defatted wheat germ; Frequency; Ultrasonic pretreatment

Indexed keywords

COVALENT BONDS; HYDROPHOBICITY; SULFUR COMPOUNDS; ULTRASONIC WAVES;

ACE-INHIBITORY ACTIVITY; ANGIOTENSIN I-CONVERTING ENZYME; FREQUENCY; STRUCTURE CHARACTERIZATION; SUBSTRATE CONCENTRATIONS; ULTRASONIC PRETREATMENT; ULTRASOUND PRE TREATMENTS; WHEAT GERM;

PROTEINS;

AMINO ACID; DEFATTED WHEAT GERM PROTEIN; DIPEPTIDYL CARBOXYPEPTIDASE; PLANT PROTEIN; PROTEIN HYDROLYSATE; SUBTILISIN; THIOL DERIVATIVE; UNCLASSIFIED DRUG; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; DISULFIDE; FATTY ACID;

AMINO ACID COMPOSITION; ARTICLE; CONTROLLED STUDY; DENSITY; DISULFIDE BOND; ENZYME INHIBITION; GRAIN PROTEIN CONTENT; HYDROLYSIS; HYDROPHOBICITY; PRIORITY JOURNAL; PROTEIN CONTENT; PROTEIN STRUCTURE; SUBSTRATE CONCENTRATION; TEMPERATURE; TIME; ULTRASOUND; ULTRAVIOLET SPECTROSCOPY; WHEAT GERM; CHEMICAL PHENOMENA; CHEMISTRY; METABOLISM; PROTEIN DEGRADATION; SURFACE PROPERTY; WHEAT;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; DISULFIDES; FATTY ACIDS; HYDROLYSIS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PLANT PROTEINS; PROTEOLYSIS; SURFACE PROPERTIES; TRITICUM; ULTRASONIC WAVES;

EID: 85015980349     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2017.03.001     Document Type: Article

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