Flexible processing technology of coix seed prolamins by combined heat-ultrasound: Effects on their enzymatic hydrolysis characteristics and the hypoglycemic activities of derived peptides

[Display omitted] •HT + US can change the structure of coix seed prolamin and make it more stretch.•HT + US can accelerate coix seed prolamin enzymolysis.•HT + US increased reaction rate constant kin significantly (P 

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Bibliographic Details
Published in:Ultrasonics sonochemistry 2023-08, Vol.98, p.106526-106526, Article 106526
Main Authors: Li, Zhiming, Zhang, Shu, Bai, Lu, Tang, Huacheng, Zhang, Guifang, Zhang, Jiayu, Meng, Weihong, Zhang, Dongjie
Format: Article
Language:English
Subjects:
alpha-Glucosidases
Coix - chemistry
Coix seed prolamins
Enzymatic hydrolysis characteristics
Heat treatment
Hot Temperature
Hydrolysis
Original
Peptides - chemistry
Peptides - pharmacology
Prolamins - analysis
Prolamins - chemistry
Protein modification
Seeds - chemistry
Ultrasound
α-Glucosidase inhibitory peptide
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Description
Summary:[Display omitted] •HT + US can change the structure of coix seed prolamin and make it more stretch.•HT + US can accelerate coix seed prolamin enzymolysis.•HT + US increased reaction rate constant kin significantly (P 
ISSN:1350-4177
1873-2828
DOI:10.1016/j.ultsonch.2023.106526