Modification of Zein and its Antioxidant Property In Vitro

Yu Tang He; Tian Gang Yin; Yu Mei Xie; Yong Xia Xu; He Liu; Tao Ma

doi:10.4028/www.scientific.net/AMR.1004-1005.864

Paper Titles

Overexpression and Phylogenetic Analysis of a Thermostable α-Glucosidase from Thermus thermophilus
p.841

Preparation of Cool Wool Natural Energy Storage Material
p.849

Protein Structure Prediction Based on Profile HMM and QPSO
p.853

Influence of Dihydromyricetin on Lowering Blood Glucose Concentration and Reducing Early Kidney Damage in Imparied Glucose Tolerance Rats
p.857

Modification of Zein and its Antioxidant Property In Vitro
p.864

Study on Microwave-Assisted Extraction Technology of Total Flavonoid from Castor Leaves
p.868

Current Research and Perspectives of Lipid Extraction from Wet Microalgae
p.873

Flocculation of Botryococcus Braunii with Glycine
p.877

Progress on Utilization of Water Hyacinth
p.881

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 1004-1005Modification of Zein and its Antioxidant Property...

Modification of Zein and its Antioxidant Property In Vitro

Abstract:

Modified zein could improve functional properties of zein broadening its application. The L₉(3⁴) orthogonal experimental design was applied to optimize modification technology of zein. The results showed that the optimum parameters of zein modification were using gallic acid as modifier, ethanol 80% and modification time 2.0h. Under these conditions, the fracture elongation of modified zein was reached to 79.5%. The results showed obvious effects. The antioxidant activities of zein were determined by •OH and DPPH radicals scavenging assays. When modified zein concentration was 2.0 g/mL the scavenging capacity of DPPH and •OH reached to 34.7% and 45.2%. The antioxidant activity of zein was less than vitamin C. This study has important practical significance for deep processing of zein resources.

You might also be interested in these eBooks

View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 1004-1005)

Pages:

864-867

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.1004-1005.864

Citation:

Cite this paper

Online since:

August 2014

Authors:

Yu Tang He*, Tian Gang Yin, Yu Mei Xie, Yong Xia Xu, He Liu, Tao Ma

Keywords:

Antioxidant Property, Modification, Zein

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

* - Corresponding Author

References

[1] J A Timothy, I Paraman, P L Buddhi: Industrial Crops and Products Vol. 37 (2012), pp.466-472.

Google Scholar

[2] J S David, M Abdellatif, A B Jeffrey: J Agric Food Chem Vol. 56 (2008), pp.7067-7075.

Google Scholar

[3] B. Zhang, Y. C. Luo, Q. Wang: Food Chemistry Vol. 124 (2011), pp.210-220.

Google Scholar

[4] N. Singh, M.R. Georget, P. S. Belton, S. A. Barker: Journal of Cereal Science Vol. 52 (2010), pp.282-287.

Google Scholar

[5] Y. Chen, R. Ye, J. Liu: Industrial Crops and Products Vol. 53 (2014), pp.140-147.

Google Scholar

[6] T. Wang, W. Li, H.W. Chen, X.L. Chen, J.J. Diao: Food Science Vol. 31 (2010), pp.86-90.

Google Scholar

[7] Y.T. He, H.N. Gao, Y.M. Xie, H. Liu, J.R. Li: Science and Technology of Food Industry Vol. 34 (2013), pp.229-231.

Google Scholar

[8] I. Arcan, A. Yemenicioglu: Food Research International Vol. 44 (2011), pp.550-556.

Google Scholar

[9] Y.T. He, H. N Gao, Y. X Xu, X. M Pan, J. R Li: Advanced Materials Research Vols. 535-537 (2012), pp.2335-2339.

Google Scholar

[10] Y T He, X L Zhang, Y M Xie, Y X Xu, J R Li: Advanced Materials Research Vols. 750-752 (2013), pp.1593-1596.

Google Scholar