Effects of multi-frequency power ultrasound on the enzymolysis and structural characteristics of corn gluten meal

•Multi-frequency power ultrasound were employed in the enzymolysis of CGM.•Ultrasound pretreatments increased the DH and CR of CGM significantly.•The molecular conformations of zein and glutelin were investigated respectively.•SEM was adopted to study the microstructures of zein, glutelin, CGM and r...

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Published in:Ultrasonics sonochemistry 2015-05, Vol.24, p.55-64
Main Authors: Jin, Jian, Ma, Haile, Wang, Kai, Yagoub, Abu El-Gasim A., Owusu, John, Qu, Wenjuan, He, Ronghai, Zhou, Cunshan, Ye, Xiaofei
Format: Article
Language:English
Subjects:
Chemical Fractionation
Circular dichroism
Glutelin
Glutens - chemistry
Molecular conformation
Multi-frequency power ultrasound
Protein Unfolding
Scanning electron microscope
Ultrasonic Waves
Zea mays - chemistry
Zein
Zein - chemistry
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Summary:•Multi-frequency power ultrasound were employed in the enzymolysis of CGM.•Ultrasound pretreatments increased the DH and CR of CGM significantly.•The molecular conformations of zein and glutelin were investigated respectively.•SEM was adopted to study the microstructures of zein, glutelin, CGM and residues. The aim of this study was to investigate the effect of multi-frequency power ultrasound (sweeping frequency and pulsed ultrasound (SFPU) and sequential dual frequency ultrasound (SDFU)) on the enzymolysis of corn gluten meal (CGM) and on the structures of the major protein fractions (zein, glutelin) of CGM. The results showed that multi-frequency power ultrasound pretreatments improved significantly (P
ISSN:1350-4177
1873-2828
DOI:10.1016/j.ultsonch.2014.12.013