Effect of Hydrolysis Time on Physicochemical Property and Antioxidant Activity of Corn Glutelin by Alkaline Protease
To investigate the effects of hydrolysis time on the physicochemical property and antioxidant activity of corn glutelin by alkaline protease hydrolysis,the surface hydrophobicity,disulfide bond content,thermal properties,molecular weight distribution and antioxidant properties of corn glutelin hydrolysates obtained by alkaline protease at different hydrolysis times were evaluated.The results indicated that alkaline protease hydrolysis influenced the prop-erties of corn glutelin significantly,and the molecular weight and disulfide bond content were significantly decreased(P＜0.05).Corn glutelin hydrolysates had higher solubility,foaming,emulsification and thermal stability compared with the corn glutelin.In addition,the hydrolysates of corn glutelin had excellent antioxidant properties.When the hydrolysis time was 150 min,the DPPH radical scavenging rate of corn gluten hydrolysate was(54.46±1.43)％,the hydroxyl radical(·OH)scavenging activity was(74.06±1.49)％,and the chelating capacity of Fe2+was(86.69±1.35)％.
万方数据
维普
