Heat and/or ultrasound pretreatments motivated enzymolysis of corn gluten meal: Hydrolysis kinetics and protein structure

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• 作者：Cunshan Zhou^a ; Jiali Hu^a ; Xiaojie Yu^a ; Abu ElGasim A. Yagoub^b ; Yanyan Zhang^a ; Haile Ma^a ; ^{mhl@ujs.edu.cn} ; Xianli Gao^a ; Phyllis Naa Yarley Otu^a
• 关键词：Corn gluten meal ; Ultrasound pretreatment ; Heat pretreatment ; Hydrolysis kinetics ; Structural characterization
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：488-496
• 全文大小：2194 K
• 卷排序：77

文摘

Heat/ultrasound pretreatment on enzymolysis of corn gluten meal protein was investigated. Best hydrolysis rate and degree was in sonicated/preheated corn gluten meal protein. Structure and morphology of heat/ultrasound pretreated corn protein was changed.