Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates

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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Bibliographic Details
Main Authors: Qiufang Liang, Xiaofeng Ren, Haile Ma, Suyun Li, Kangkang Xu, Ayobami Olayemi Oladejo
Format: Article
Language:English
Published: Wiley 2017-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2017/2784146
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