Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates
The aim of this study was to investigate the effect of low-frequency ultrasound on the enzymolysis of corn protein. A L9 (34) orthogonal design was used to optimize ultrasound pretreatment conditions. Degree hydrolysis (DH), conversion rate of protein (CR), and DPPH IC50 were selected as analytical...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/2784146 |
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| _version_ | 1832553422892564480 |
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| author | Qiufang Liang Xiaofeng Ren Haile Ma Suyun Li Kangkang Xu Ayobami Olayemi Oladejo |
| author_facet | Qiufang Liang Xiaofeng Ren Haile Ma Suyun Li Kangkang Xu Ayobami Olayemi Oladejo |
| author_sort | Qiufang Liang |
| collection | DOAJ |
| description | The aim of this study was to investigate the effect of low-frequency ultrasound on the enzymolysis of corn protein. A L9 (34) orthogonal design was used to optimize ultrasound pretreatment conditions. Degree hydrolysis (DH), conversion rate of protein (CR), and DPPH IC50 were selected as analytical indicators. Under the optimal ultrasound conditions (5 W/L power, 2 s/2 s on/off time, 50°C temperature, and 25 min time), the DH, CR, and radical (DPPH∙, OH∙) scavenging capacities were significantly increased. Molecular weight distribution and amino acid profile analysis showed that ultrasound pretreatment enhanced the formation of short-chain peptides with molecular weight of 200–3000 Da, especially the peptides containing hydrophobic amino acids. Moreover, 40 potential antioxidant peptides were purified by C18 semipreparative column and identified by UPLC-ESI-MS. The results suggest that the optimal ultrasonic-assisted enzymolysis technology could be useful for preparation of antioxidant peptides from corn. |
| format | Article |
| id | doaj-art-c3aa64294f3c4144aad39009e36d4b48 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-c3aa64294f3c4144aad39009e36d4b482025-02-03T05:53:59ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/27841462784146Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein HydrolysatesQiufang Liang0Xiaofeng Ren1Haile Ma2Suyun Li3Kangkang Xu4Ayobami Olayemi Oladejo5School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, ChinaThe aim of this study was to investigate the effect of low-frequency ultrasound on the enzymolysis of corn protein. A L9 (34) orthogonal design was used to optimize ultrasound pretreatment conditions. Degree hydrolysis (DH), conversion rate of protein (CR), and DPPH IC50 were selected as analytical indicators. Under the optimal ultrasound conditions (5 W/L power, 2 s/2 s on/off time, 50°C temperature, and 25 min time), the DH, CR, and radical (DPPH∙, OH∙) scavenging capacities were significantly increased. Molecular weight distribution and amino acid profile analysis showed that ultrasound pretreatment enhanced the formation of short-chain peptides with molecular weight of 200–3000 Da, especially the peptides containing hydrophobic amino acids. Moreover, 40 potential antioxidant peptides were purified by C18 semipreparative column and identified by UPLC-ESI-MS. The results suggest that the optimal ultrasonic-assisted enzymolysis technology could be useful for preparation of antioxidant peptides from corn.http://dx.doi.org/10.1155/2017/2784146 |
| spellingShingle | Qiufang Liang Xiaofeng Ren Haile Ma Suyun Li Kangkang Xu Ayobami Olayemi Oladejo Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates Journal of Food Quality |
| title | Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates |
| title_full | Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates |
| title_fullStr | Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates |
| title_full_unstemmed | Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates |
| title_short | Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates |
| title_sort | effect of low frequency ultrasonic assisted enzymolysis on the physicochemical and antioxidant properties of corn protein hydrolysates |
| url | http://dx.doi.org/10.1155/2017/2784146 |
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