Effect of heat treatment on structural properties and hydrolysis efficiency of zein

被引：0

作者：

Heilongjiang Key Laboratory of Agricultural Products Processing, College of Food and Biological Engineering, Qiqihar University, Qiqihar, China ^{[1
]}

机构：

[1] Heilongjiang Key Laboratory of Agricultural Products Processing, College of Food and Biological Engineering, Qiqihar University, Qiqihar

来源：

Mod. Food Sci. Technol. | / 11卷 / 170-176期

关键词：

Heat treatment; Hydrolysis efficiency; Structural properties; Zein;

D O I：

10.13982/j.mfst.1673-9078.2015.11.027

中图分类号：

学科分类号：

摘要：

Zein was extracted from corn gluten meal (CGM) and treated at 100℃ and 110℃ for 10 min, 20 min and 30 min. The effects of heat treatment temperature and treatment time on extraction yield and some structural properties were investigated. Additionally, heat-treated zein was hydrolyzed by alkaline protease alcalase and the effect of heat treatment conditions on the hydrolysis efficiency was studied. The results showed that the extraction yield, amount of free sulfhydryl groups, surface hydrophobicity, and denaturation temperature of zein increased with prolonged treatment time and increasing heating temperature. As the heat treatment time further increased, the surface morphology of the zein aggregates changed, and the amount of zein aggregates and free sulfhydryl groups as well as the denaturation temperature increased continuously, while the surface hydrophobicity, extraction yield, and total denaturation enthalpy of zein decreased. When zein was subjected to alcalase hydrolysis after being processed at 110℃ for 30 min, the degree of hydrolysis increased by 8.29% compared with non-pretreated zein. © 2015, Editorial Board of Modern Food Science and Technology. All right reserved.

引用

页码：170 / 176

页数：6

共 18 条

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