Effects of ultrasound pre-treatment on the structure of beta-conglycinin and glycinin and the antioxidant activity of their hydrolysates

卷:218

Wang, Yuting ; Wang, Zhongjiang ; Handa, Cintia Ladeira ; Xu, Jing

Northeast Agr Univ

关键词: Ultrasound treatment;    beta-Conglycinin;    Glycinin;    Structure;    Hydrolysates;    Antioxidant;   

DOI  :  10.1016/j.foodchem.2016.09.069

学科分类：食品科学和技术

【 摘 要 】

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.