Effect of hydrolysis time on the physicochemical and functional properties of corn glutelin by Protamex hydrolysis.

@article{Zheng2015EffectOH,
  title={Effect of hydrolysis time on the physicochemical and functional properties of corn glutelin by Protamex hydrolysis.},
  author={Xi-qun Zheng and Jun-tong Wang and Xiaolan Liu and Ying Sun and Yong-jie Zheng and Xiao-jie Wang and Yue Liu},
  journal={Food chemistry},
  year={2015},
  volume={172},
  pages={
          407-15
        }
}
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… CONTINUE READING
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