Journal
FOOD CHEMISTRY
Volume 218, Issue -, Pages 165-172Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.09.069
Keywords
Ultrasound treatment; beta-Conglycinin; Glycinin; Structure; Hydrolysates; Antioxidant
Funding
- National Natural Science Foundation of China [31301600]
- Postdoctoral Special Funding of China [2014T70306]
- Harbin Technological and Innovation Talents Special Fund Research Projects [2014RFQXJ123]
- Science and Technology Research Project of Education Department of Heilongjiang Province [12541008]
- CNPq
Ask authors/readers for more resources
The effect of power, time and temperature of ultrasound on the structure of beta-conglycinin (7S) and glycinin (11S), and on the antioxidant activity of their hydrolysates were investigated. All ultrasound treated 7S and 11S fractions showed an increase in the alpha-helix and beta-turn proportions, and a decrease in beta-sheet and random coil proportions. The polarity of 7S and 11S microenvironment increased after ultrasound treatment. Ultrasound treatment significantly increased the reduction capacity and iron chelating capacity of 7S and 11S hydrolysates. The degree of hydrolysis and free SH groups of 7S and 11S hydrolysates increased after ultrasound pre-treatment. The relative content of high molecular weight peptides reduced, and the relative content of low molecular weight peptides increased in ultrasound treated 75 and 11S hydrolysates. The ultrasonication exposed certain groups of 7S and 11S fractions, improved contact with enzymes, and increased the content of highly active soybean antioxidant peptides. (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available