ArticleFood chemistry: X2024
Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Artificial Intelligence-Assisted Design of Plant-Protein Meat Analogues: Integrating Nutrition, Functionality, and Fibrillation-Based Texturization.Comprehensive reviews in food science and food safety · 2026Review
- Impacts of Single and Sequential Enzymatic Extraction on the Functional Properties of Khao Dawk Mali 105 Rice Bran Proteins at Two Maturity Stages.Foods (Basel, Switzerland) · 2026Article
- Complexation with Ionic Polysaccharides Mitigates pH-Dependent Degradation of Soy Protein Fibril Structure and Functionality.Journal of agricultural and food chemistry · 2025Article
- Exploring the effect of natural deep eutectic solvents on zein: Structural and functional properties.Current research in food science · 2025Article
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Authors and funding
3 authors.
Funding
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Abstract
This study investigated the effects of sequential enzymatic hydrolysis using Alcalase, followed by transglutaminase conjugation on the secondary and tertiary structures, hydrophobicity, free amine content, protein-protein interactions, and functional properties of zein. Fourier-transform infrared spectroscopy showed that the most significant secondary structural changes, characterized by a decrease in α-helix content and an increase in β-turns, occurred at a higher degree of hydrolysis. At a 2 % degree of hydrolysis, it revealed notable emulsifying activity (65.96 m
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