Effect of Heat Treatment on Structural Properties and Hydrolysis Efficiency of Zein
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Abstract:
Zein was extracted from corn gluten meal (CGM) and treated at 100 ℃ and 110 ℃ for 10 min, 20 min and 30 min. The effects of heat treatment temperature and treatment time on extraction yield and some structural properties were investigated. Additionally, heat-treated zein was hydrolyzed by alkaline protease alcalase and the effect of heat treatment conditions on the hydrolysis efficiency was studied. The results showed that the extraction yield, amount of free sulfhydryl groups, surface hydrophobicity, and denaturation temperature of zein increased with prolonged treatment time and increasing heating temperature. As the heat treatment time further increased, the surface morphology of the zein aggregates changed, and the amount of zein aggregates and free sulfhydryl groups as well as the denaturation temperature increased continuously, while the surface hydrophobicity, extraction yield, and total denaturation enthalpy of zein decreased. When zein was subjected to alcalase hydrolysis after being processed at 110 ℃ for 30 min, the degree of hydrolysis increased by 8.29% compared with non-pretreated zein.
