title: Effect of hydrolysis time on the physicochemical and functional properties of corn glutelin by Protamex hydrolysis.
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, Fe(2+)-chelating capacity and reducing power; the values were 58.86%, 82.64%, 29.92% and 0.236% at 2.0mg/mL, respectively.
authors.affiliation: Heilongjiang Provincial University Key Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
authors.forename: Xi-qun
authors.initials: XQ
authors.lastname: Zheng
authors.affiliation: Heilongjiang Provincial University Key Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
authors.forename: Jun-tong
authors.initials: JT
authors.lastname: Wang
authors.affiliation: Heilongjiang Provincial University Key Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China. Electronic address: liuxiaolan001@126.com.
authors.forename: Xiao-lan
authors.initials: XL
authors.lastname: Liu
authors.affiliation: Heilongjiang Provincial University Key Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Sun
authors.affiliation: Heilongjiang Provincial University Key Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
authors.forename: Yong-jie
authors.initials: YJ
authors.lastname: Zheng
authors.affiliation: Heilongjiang Provincial University Key Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
authors.forename: Xiao-jie
authors.initials: XJ
authors.lastname: Wang
authors.affiliation: Heilongjiang Provincial University Key Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
authors.forename: Yue
authors.initials: Y
authors.lastname: Liu
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D000975:Antioxidants / Q000737:chemistry; D002152:Calorimetry, Differential Scanning; D002851:Chromatography, High Pressure Liquid; D002852:Chromatography, Ion Exchange; D004220:Disulfides / Q000032:analysis; D045703:Emulsifying Agents / Q000737:chemistry; D005983:Glutens / Q000737:chemistry / Q000378:metabolism*; D006868:Hydrolysis; D057927:Hydrophobic and Hydrophilic Interactions; D008970:Molecular Weight; D012995:Solubility; D013997:Time Factors; D003313:Zea mays / Q000378:metabolism
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D004220:Disulfides; D045703:Emulsifying Agents; D005983:Glutens
keywords: Antioxidant activity; Corn glutelin; Functionalities; Hydrolysates; Physicochemical properties; Protamex