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Potkule JB, Kahar SP, Kumar M, Annapure US. Impact of non-thermal techniques on enzyme modifications for their applications in food. Int J Biol Macromol 2024; 275:133566. [PMID: 38960264 DOI: 10.1016/j.ijbiomac.2024.133566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2024] [Accepted: 06/28/2024] [Indexed: 07/05/2024]
Abstract
The present review elaborates on the details of the enzyme, its structure, specificity, and the mechanism of action of selected enzymes as well as structural changes and loss or gain of activity after non-thermal treatments for food-based applications. Enzymes are biological catalysts found in various systems such as plants, animals, and microorganisms. Most of the enzymes have their optimum pH, temperature, and substrate or group of substrates. The conformational modification of enzymes either increases or decreases the rate of reaction at different pH, and temperature conditions. Enzymes are modified by different techniques to enhance the activity of enzymes for their commercial applications mainly due to the high cost of enzymes, stability, and difficulties that occur during the use of enzymes in different conditions. On the opposite, enzyme inactivation provides its application to extend the shelf life of fruits and vegetables by denaturation and partial inactivation of enzymes. Hence, the activation and inactivation of enzymes are studied by non-thermal techniques in both the model and the food system. The highly reactive species generated during non-thermal techniques cause chemical and structural modification. The enzyme modifications depend on the type and source of the enzyme, type of technique, and the parameters used.
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Affiliation(s)
- Jayashree B Potkule
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Suraj P Kahar
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Matunga, Mumbai, India
| | - Uday S Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India; Institute of Chemical Technology, Marathwada Campus, Jalna, India.
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2
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Liow MY, Chan ES, Ng WZ, Song CP. Enhancing efficiency of ultrasound-assisted biodiesel production catalyzed by Eversa® Transform 2.0 at low lipase concentration: Enzyme characterization and process optimization. Int J Biol Macromol 2024; 271:132538. [PMID: 38782325 DOI: 10.1016/j.ijbiomac.2024.132538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 04/29/2024] [Accepted: 05/19/2024] [Indexed: 05/25/2024]
Abstract
This study focused on the ultrasound-assisted transesterification of simulated low-quality feedstocks using a low-cost liquid lipase Eversa® Transform 2.0 (ET2). Enzyme characterization was also performed to investigate the effect of ultrasound parameters on enzyme structure. The optimal ultrasound parameters, 40 % amplitude, and 5 % duty cycle effectively enhanced the reaction rate compared to the conventional stirring method while retaining 95 % of the enzyme activity. Analysis of circular dichroism (CD) spectra revealed the preservation of the secondary structure of ET2 under the optimal ultrasound intensities, while fluorescence spectra indicated a slight change in its tertiary structure. The implementation of a two-stage methanol dosing strategy in the ultrasound-assisted reaction effectively mitigated lipase inhibition, yielding a remarkable fatty acid methyl ester (FAME) content of 92.2 % achieved within a 12-h reaction time. Notable, this high FAME content was achieved with only a 4:1 methanol-to-oil molar ratio and a 0.5 wt% enzyme concentration. Under these optimized conditions, the ultrasound-assisted reaction also demonstrated a 15 % improvement in the final FAME content compared to the conventional stirring method. These promising results hold significant potential for advancing the field of biodiesel production via ultrasound technology, contributing substantively to sustainable energy sources.
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Affiliation(s)
- Min Ying Liow
- Department of Chemical Engineering, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia; Monash-Industry Plant Oils Research Laboratory (MIPO), Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia
| | - Eng-Seng Chan
- Department of Chemical Engineering, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia; Monash-Industry Plant Oils Research Laboratory (MIPO), Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia.
| | - Wei Zhe Ng
- Department of Chemical Engineering, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia; Monash-Industry Plant Oils Research Laboratory (MIPO), Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia
| | - Cher Pin Song
- Department of Chemical Engineering, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia; Monash-Industry Plant Oils Research Laboratory (MIPO), Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia.
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3
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Sousa NFC, Santos MPF, Barbosa RP, Bonomo RCF, Veloso CM, Souza Júnior EC. Pepsin immobilization on activated carbon and functionalized with glutaraldehyde and genipin for the synthesis of antioxidant peptides of goat casein. Food Res Int 2024; 186:114161. [PMID: 38729685 DOI: 10.1016/j.foodres.2024.114161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 02/05/2024] [Accepted: 02/17/2024] [Indexed: 05/12/2024]
Abstract
In this article, the synthesis of antioxidant peptides in the enzymatic hydrolysis of caprine casein was analyzed at three different time points (60 min, 90 min, and 120 min) using immobilized pepsin on activated and modified carbon (AC, ACF, ACG 50, ACG 100). The immobilization assays revealed a reduction in the biocatalysts' activity compared to the free enzyme. Among the modified ones, ACG 50 exhibited greater activity and better efficiency for reuse cycles, with superior values after 60 min and 90 min. Peptide synthesis was observed under all studied conditions. Analyses (DPPH, β-carotene/linoleic acid, FRAP) confirmed the antioxidant potential of the peptides generated by the immobilized enzyme. However, the immobilized enzyme in ACG 50 and ACG 100, combined with longer hydrolysis times, allowed the formation of peptides with an antioxidant capacity greater than or equivalent to those generated by the free enzyme, despite reduced enzymatic activity.
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Affiliation(s)
- Núbina F C Sousa
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, km 04, s/n, Itapetinga, Bahia 45700-000, Brazil
| | - Mateus P F Santos
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, km 04, s/n, Itapetinga, Bahia 45700-000, Brazil
| | - Raiza P Barbosa
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, km 04, s/n, Itapetinga, Bahia 45700-000, Brazil
| | - Renata C F Bonomo
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, km 04, s/n, Itapetinga, Bahia 45700-000, Brazil.
| | - Cristiane M Veloso
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, km 04, s/n, Itapetinga, Bahia 45700-000, Brazil
| | - Evaldo C Souza Júnior
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, km 04, s/n, Itapetinga, Bahia 45700-000, Brazil.
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4
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Kęska P, Stadnik J, Stasiak DM. Influence of sonication pretreatment on antiradical and anti-ACE activity of protein hydrolysates from fermented pork loins. Meat Sci 2024; 212:109472. [PMID: 38422590 DOI: 10.1016/j.meatsci.2024.109472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 12/15/2023] [Accepted: 02/26/2024] [Indexed: 03/02/2024]
Abstract
The aim of this study was to assess whether ultrasound treatment (sonification time: 5, 15, and 30 min; constants: ∼40 kHz, ∼2.5 W cm2) can be applied prior to hydrolysis to enhance the anti-radical and angiotensin converting enzyme inhibiting (anti-ACE) effect of the hydrolysates from fermented pork loins. Enzymatic hydrolysis was performed using pepsin, followed by pancreatin. The influence of meat matrix on the course of hydrolysis, shaped using a lactic acid bacteria (LAB)-based starter culture, was also analyzed. It was found that proteases caused a systematic increase in the content of peptides, while pancreatin limited the peptide content in the protein hydrolysate from the loins subjected to spontaneous fermentation. Moreover, for these tests, sonication time had a negligible effect on the peptides content of the hydrolysates. On the other hand, for the sample of LAB-fermented products, both sonication time and stage of hydrolysis promoted the biological activity of the hydrolysates. Samples from the LAB-fermented meat had more peptides at the stage of digestion with pepsin and pancreatin, exhibiting much faster antiradical and anti-ACE activity compared to the control sample. The obtained results suggest that the use of LAB promotes the release of antiradical peptides during the two-step enzymatic hydrolysis, the duration of which can be shortened to achieve satisfactory biofunctionalities. Additional application of sonication pretreatment allows controlling the course of the hydrolysis, as the pro-health, biological effect of some protein-derived sequences is associated with the content of peptides.
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Affiliation(s)
- Paulina Kęska
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, Lublin 20-704, Poland.
| | - Joanna Stadnik
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, Lublin 20-704, Poland.
| | - Dariusz M Stasiak
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, Lublin 20-704, Poland.
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5
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Abedi E, Kaveh S, Mohammad Bagher Hashemi S. Structure-based modification of a-amylase by conventional and emerging technologies: Comparative study on the secondary structure, activity, thermal stability and amylolysis efficiency. Food Chem 2024; 437:137903. [PMID: 37931423 DOI: 10.1016/j.foodchem.2023.137903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 10/22/2023] [Accepted: 10/27/2023] [Indexed: 11/08/2023]
Abstract
α-Amylase is an endo-enzyme that catalyzes the hydrolysis of starch into shorter oligosaccharides. α-Amylase plays a crucial role in various industries. Manipulated α-amylases are of particular interest due to their remarkable amylolysis efficiency and thermostability for large-scale biotechnological processes. The retained catalytic activity of enzymes is decreased according to extreme pH, temperature, pressure, and chemical reagents. Broad industrial applications of α-amylases need special properties such as stability against temperature, pH, and chelators, and also attain reusability, desirable enzymatic activity, efficiency, and selectivity. Considering the biotechnological importance of α-amylase, its high stability is the most critical challenge for its economic viability. Therefore, improving its functionality and stability recently gained much interest. To achieve this purpose, various emerging technologies in combination with conventional methods on α-Amylases with different sources have been conducted. The present review is an attempt to summarize the effect of various conventional methods and emerging technologies employed to date on α-amylase secondary structure, thermal stability, and performance.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Shima Kaveh
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.
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6
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Roohi R, Abedi E, Mohammad Bagher Hashemi S. Ultrasound-assisted starch hydrolyzing by alpha-amylase: Implementation of computational fluid dynamics, acoustic field determination, and rheology modeling. ULTRASONICS SONOCHEMISTRY 2024; 103:106785. [PMID: 38309046 PMCID: PMC10848137 DOI: 10.1016/j.ultsonch.2024.106785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 01/15/2024] [Accepted: 01/23/2024] [Indexed: 02/05/2024]
Abstract
The study aimed to optimize the ultrasonic-assisted modification (UAM) of corn and potato starch by assessing the influence of ultrasound geometry, power, and frequency on the fluid flow for sonicated starch to achieve porous starch with a higher degree of hydrolyzing by α-amylase. This assessment was conducted through mathematical modeling and 3D computational fluid dynamics (CFD) simulations. The ultrasonic pressure field is determined by the solution of the non-linear Westervelt equation in the frequency domain. Then, the obtained field is utilized to simulate the dissipated power and flow field characteristics. According to the results obtained from the Rapid Visco Analyzer (RVA), it was observed that the peak and final viscosity of hydrolyzed sonicated starch were less than hydrolyzed native starch. This decrease in viscosity indicates a breakdown of the starch structure, leading to a more fluid-like consistency. The shear rate and shear stress data are used for rheology modeling. The fluid's viscosity is represented based on three models of Herschel-Bulkley, Casson, and Power law (Ostwald-de Waele). The magnitude of yield shear stress at low shear rates, the shear-thinning behavior, and the nearly Newtonian fluid nature at high shear rates are extracted from the viscosity models. The surfaces of the starch granules were analyzed using scanning electron microscopy (SEM) revealed that sonication treatments caused damage, cracks, and porosity on the surfaces of the starch granules which were prone to amylolytic enzymes. This indicates that the structural integrity of the granules was compromised and facilitated enzyme penetration. This study proposes that ultrasonication can be utilized to produce damaged starch, which is susceptible to hydrolysis by α-amylase. This approach holds the potential for reducing enzyme consumption in various industries.
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Affiliation(s)
- Reza Roohi
- Department of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa, Iran
| | - Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.
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7
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Zhao Y, Ma Q, Zhou T, Liu L, Wang Y, Li X, Zhang X, Dang X, Jean Eric-Parfait Kouame K. Ultrasound-induced structural changes of different milk fat globule membrane protein-phospholipids complexes and their effects on physicochemical and functional properties of emulsions. ULTRASONICS SONOCHEMISTRY 2024; 103:106799. [PMID: 38364484 PMCID: PMC10878991 DOI: 10.1016/j.ultsonch.2024.106799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 01/29/2024] [Accepted: 02/03/2024] [Indexed: 02/18/2024]
Abstract
Ultrasonic technology is a non-isothermal processing technology that can be used to modify the physicochemical properties of food ingredients. This study investigated the effects of ultrasonic time (5 min, 10 min, 15 min) and power (150 W,300 W,500 W) on the structural properties of three types of phospholipids composed of different fatty acids (milk fat globule membrane phospholipid (MPL), egg yolk lecithin (EYL), soybean lecithin (SL)) and milk fat globule membrane protein (MFGMP). We found that the ultrasound treatment changed the conformation of the protein, and the emulsions prepared by the pretreatment showed better emulsification and stability, the lipid droplets were also more evenly distributed. Meanwhile, the flocculation phenomenon of the lipid droplets was significantly improved compared with the non-ultrasonic emulsions. Compared with the three complexes, it was found that ultrasound had the most significant effect on the properties of MPL-MFGMP, and its emulsion state was the most stable. When the ultrasonic condition was 300 W, the particle size of the emulsion decreased significantly (from 441.50 ± 4.79 nm to 321.77 ± 9.91 nm) at 15 min, and the physical stability constants KE decreased from 14.49 ± 0.702 % to 9.4 ± 0.261 %. It can be seen that proper ultrasonic pretreatment can effectively improve the stability of the system. At the same time, the emulsification performance of the emulsion had also been significantly improved. While the accumulation phenomenon occurred when the ultrasonic power was 150 W and 500 W. These results showed that ultrasonic pretreatment had great potential to improve the properties of emulsions, and this study would provide a theoretical basis for the application of emulsifier in the emulsions.
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Affiliation(s)
- Yanjie Zhao
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Qian Ma
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Tao Zhou
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Lu Liu
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; National Center of Technology Innovation for Dairy, China
| | - Yuxin Wang
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Xiuxiu Zhang
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Xiaoqing Dang
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Kouadio Jean Eric-Parfait Kouame
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
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Wu M, Zhou Q, Zhou L, Wang J, Ren T, Zheng Y, Lv W, Zhao W. Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage. Foods 2023; 13:57. [PMID: 38201084 PMCID: PMC10778457 DOI: 10.3390/foods13010057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/08/2023] [Accepted: 12/20/2023] [Indexed: 01/12/2024] Open
Abstract
The global production of quinoa has been increasing in recent years. In plant-based foods, ultrasound stress has received increasing attention, owing to its ability to enhance the production of primary and secondary metabolites. We studied the effects of ultrasonic stress at the pre-germination stage on the γ-aminobutyric acid (GABA) accumulation and characteristics of nutrition and function in quinoa. The results showed that ultrasonic conditions of 100 W for 4 min promoted an increase in GABA content by 9.15-fold, to 162.47 ± 6.69 mg/100 g·DW, compared to that of untreated quinoa, through promoting a 10.2% and 71.9% increase in the water absorption and glutamate decarboxylase activity of quinoa, respectively. Meanwhile, compared to untreated quinoa, ultrasonic stress at the pre-germination stage enhanced the total phenolic, total flavonoid, and total saponin contents of quinoa by 10.2%, 33.6%, and 90.7%, to 3.29 mg GA/g·DW, 104.0 mg RE/100 g·DW, and 7.13 mg/g, respectively, without decreasing its basic nutritional quality. Ultrasonic stress caused fissures on the surface of quinoa starch particles. Additionally, germination under ultrasonic stress increased the n3 polyunsaturated fatty acids by 14.4%. Furthermore, ultrasonic stress at the pre-germination stage promoted the scavenging of 2,2-diphenyl1-picrylhydrazyl radicals and inhibitions of α-amylase, α-glucosidase, and pancreatic lipase by 14.4%, 14.9%, 24.6%, and 20.0% in vitro, compared to untreated quinoa. The results indicated that the quinoa sprouted via ultrasonic stress could represent a promising method through which to develop nutritionally balanced whole grains rich in GABA, with hypoglycemic and hypolipidemic activities, which could provide theoretical support for the development of functional whole-grain foods based on quinoa.
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Affiliation(s)
- Mengying Wu
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Qian Zhou
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Liangfu Zhou
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Jie Wang
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Ting Ren
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Yu Zheng
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Wei Lv
- National Engineering Research Center for Semi-Arid Agriculture, Shijiazhuang 050000, China;
| | - Wen Zhao
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
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Ivanović M, Knez Ž, Leitgeb M. Influence of Supercritical Carbon Dioxide on the Activity and Conformational Changes of α-Amylase, Lipase, and Peroxidase in the Solid State Using White Wheat Flour as an Example. Foods 2023; 12:4499. [PMID: 38137304 PMCID: PMC10743174 DOI: 10.3390/foods12244499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 12/08/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Green technologies using renewable and alternative sources, including supercritical carbon dioxide (sc-CO2), are becoming a priority for researchers in a variety of fields, including the control of enzyme activity which, among other applications, is extremely important in the food industry. Namely, extending shelf life of e.g., flour could be reached by tuning the present enzymes activity. In this study, the effect of different sc-CO2 conditions such as temperature (35-50 °C), pressure (200 bar and 300 bar), and exposure time (1-6 h) on the inactivation and structural changes of α-amylase, lipase, and horseradish peroxidase (POD) from white wheat flour and native enzymes was investigated. The total protein (TPC) content and residual activities of the enzymes were determined by standard spectrophotometric methods, while the changes in the secondary structures of the enzymes were determined by circular dichroism spectrometry (CD). The present work is therefore concerned for the first time with the study of the stability and structural changes of the enzyme molecules dominant in white wheat flour under sc-CO2 conditions at different pressures and temperatures. In addition, the changes in aggregation or dissociation of the enzyme molecules were investigated based on the changes in particle size distribution and ζ-potential. The results of the activity assays showed a decrease in the activity of native POD and lipase under optimal exposure conditions (6 h and 50 °C; and 1 h and 50 °C) by 22% and 16%, respectively. In contrast, no significant changes were observed in α-amylase activity. Consequently, analysis of the CD spectra of POD and lipase confirmed a significant effect on secondary structure damage (changes in α-helix, β-sheet, and β-turn content), whereas the secondary structure of α-amylase retained its original configuration. Moreover, the changes in particle size distribution and ζ-potential showed a significant effect of sc-CO2 treatment on the aggregation and dissociation of the selected enzymes. The results of this study confirm that sc-CO2 technology can be effectively used as an environmentally friendly technology to control the activity of major flour enzymes by altering their structures.
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Affiliation(s)
- Milena Ivanović
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia; (M.I.); (Ž.K.)
| | - Željko Knez
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia; (M.I.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia
| | - Maja Leitgeb
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia; (M.I.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia
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10
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Zhao Q, Zheng W, Yuan Z, Wang X, Huang A. Anti-inflammatory effect of two novel peptides derived from Binglangjiang buffalo whey protein in lipopolysaccharide-stimulated RAW264.7 macrophages. Food Chem 2023; 429:136804. [PMID: 37490818 DOI: 10.1016/j.foodchem.2023.136804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 06/25/2023] [Accepted: 07/02/2023] [Indexed: 07/27/2023]
Abstract
Whey protein hydrolysate from Binglangjiang buffalo, a unique genetic resource, has anti-inflammatory activity, but its anti-inflammatory composition and effects are unknown. The aim of this study was to investigate the anti-inflammatory peptides from Binglangjiang buffalo whey protein hydrolysate. A total of 1483 peptides were identified using LC-MS/MS, and 12 peptides were chosen for chemical synthesis using peptidomics, and then two novel anti-inflammatory peptides (DQPFFHYN (DN8) and YSPFSSFPR (YR9)) were screened out using LPS-stimulated RAW264.7 cells. The molecular weights of DN8 and YR9 with β-turn conformations were 1067.458 Da and 1087.52 Da, respectively, and showed a high in-vitro safety profile and thermal stability, but were intolerant to pepsin. Furthermore, ELISA and Western blot analysis indicated that peptides DN8 and YR9 significantly suppressed the secretion of pro-inflammatory cytokines NO, TNF-α, and IL-6 and the expression of mediators iNOS, TNF-α, and IL-6 in LPS-stimulated RAW264.7 cells. The study provides insights into the development of novel food-based anti-inflammatory nutritional supplements.
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Affiliation(s)
- Qiong Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Wentao Zheng
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Ziyou Yuan
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Xuefeng Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Aixiang Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
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11
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Kabawa B, Sampers I, Raes K. Effect of ultrasonic treatment on enzymes: Decoupling the relation between the ultrasonic driven conformational change and enzyme activity. ULTRASONICS SONOCHEMISTRY 2023; 101:106720. [PMID: 38086126 PMCID: PMC10733687 DOI: 10.1016/j.ultsonch.2023.106720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 11/09/2023] [Accepted: 12/06/2023] [Indexed: 12/22/2023]
Abstract
Considering the growing interest in enzyme-based extraction technology as a safe and eco-friendly extraction technique, along with the relatively high cost associated with enzymatic applications, it became necessary to explore novel strategies aimed to improve enzyme activity. In this study, the impact of ultrasonic treatment on commercial cellulase and pectinase was investigated. As this effect may be influenced by various ultrasonic and enzyme-related parameters, changes in enzyme conformation were explored under optimal and non-optimal enzyme conditions. The intrinsic fluorescence spectrum was utilized as a tool for monitoring these changes. Additionally, the enzyme's catalytic potential was also assessed under the same conditions. Results indicated that the impact of ultrasonic treatment on enzyme conformation primarily depends on the total ultrasonic energy delivered to the system, rather than other ultrasonic parameters such as power, sample volume, treatment time, or duty cycle. The maximum relative decrease in intrinsic fluorescence intensity of Pectinex® Ultra Clear (PUC) and Pectinex® Ultra SPL (PUS) after ultrasonic treatment was approximately 51% and 55%, respectively, while the decrease induced by thermal denaturation was 25% and 30% respectively. Furthermore, a blue shift in the fluorescence spectrum of both pectinases was observed upon sonication for all process conditions indicating a change in enzyme conformation. However, ultrasonic treatment did not result in a significant change in enzyme activity, suggesting that these conformational adjustments may occur in regions other than the active sites. Moreover, ultrasonicated pectinases and cellulases did not exhibit any improvement in their catalytic potential under either optimal or non-optimal conditions.
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Affiliation(s)
- Bashar Kabawa
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
| | - Imca Sampers
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
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12
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Kozell A, Solomonov A, Shimanovich U. Effects of sound energy on proteins and their complexes. FEBS Lett 2023; 597:3013-3037. [PMID: 37838939 DOI: 10.1002/1873-3468.14755] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 09/18/2023] [Accepted: 09/20/2023] [Indexed: 10/16/2023]
Abstract
Mechanical energy in the form of ultrasound and protein complexes intuitively have been considered as two distinct unrelated topics. However, in the past few years, increasingly more attention has been paid to the ability of ultrasound to induce chemical modifications on protein molecules that further change protein-protein interaction and protein self-assembling behavior. Despite efforts to decipher the exact structure and the behavior-modifying effects of ultrasound on proteins, our current understanding of these aspects remains limited. The limitation arises from the complexity of both phenomena. Ultrasound produces multiple chemical, mechanical, and thermal effects in aqueous media. Proteins are dynamic molecules with diverse complexation mechanisms. This review provides an exhaustive analysis of the progress made in better understanding the role of ultrasound in protein complexation. It describes in detail how ultrasound affects an aqueous environment and the impact of each effect separately and when combined with the protein structure and fold, the protein-protein interaction, and finally the protein self-assembly. It specifically focuses on modifying role of ultrasound in amyloid self-assembly, where the latter is associated with multiple neurodegenerative disorders.
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Affiliation(s)
- Anna Kozell
- Department of Molecular Chemistry and Materials Science, Weizmann Institute of Science, Rehovot, Israel
| | - Aleksei Solomonov
- Department of Molecular Chemistry and Materials Science, Weizmann Institute of Science, Rehovot, Israel
| | - Ulyana Shimanovich
- Department of Molecular Chemistry and Materials Science, Weizmann Institute of Science, Rehovot, Israel
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13
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Santos MPF, Ferreira MA, Junior ECS, Bonomo RCF, Veloso CM. Functionalized activated carbon as support for trypsin immobilization and its application in casein hydrolysis. Bioprocess Biosyst Eng 2023; 46:1651-1664. [PMID: 37728765 DOI: 10.1007/s00449-023-02927-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Accepted: 09/12/2023] [Indexed: 09/21/2023]
Abstract
This study aimed to immobilize trypsin on activated carbon submitted to different surface modifications and its application in casein hydrolysis. With the aim of determining which support can promote better maintenance of the immobilized enzyme. Results showed that pH 5.0 was obtained as optimal for immobilization and pH 9.0 for the casein hydrolysis reaction for activated carbon and glutaraldehyde functionalized carbon. Among the supports used, activated carbon modified with iron ions in the presence of a chelating agent was the one that showed best results, under the conditions evaluated in this study. Presenting an immobilization yield of 95.15% and a hydrolytic activity of 4.11 U, same as soluble enzyme (3.76 U). This derivative kept its activity stable at temperatures above 40 °C for1 h and when stored for 30 days at 5 °C. Furthermore, it was effective for more than 6 reuse cycles (under the same conditions as the 1st cycle). In general, immobilization of trypsin on metallized activated carbon can be an alternative to biocatalysis, highlighting the advantages of protease immobilization.
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Affiliation(s)
- Mateus P F Santos
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, km 04, s/n, Itapetinga, BA, 45700-000, Brazil
| | - Matheus A Ferreira
- Graduate Program in Agronomy, State University of Southwest Bahia, Estrada Bem Querer, km-04 s/n, Vitória da Conquista, BA, 45083-900, Brazil
| | - Evaldo C S Junior
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, km 04, s/n, Itapetinga, BA, 45700-000, Brazil
| | - Renata C F Bonomo
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, km 04, s/n, Itapetinga, BA, 45700-000, Brazil
| | - Cristiane M Veloso
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, km 04, s/n, Itapetinga, BA, 45700-000, Brazil.
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14
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Rýglová Š, Braun M, Suchý T, Hříbal M, Žaloudková M, Vištějnová L. The investigation of batch-to-batch variabilities in the composition of isolates from fish and mammalian species using different protocols. Food Res Int 2023; 169:112798. [PMID: 37254382 DOI: 10.1016/j.foodres.2023.112798] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 03/09/2023] [Accepted: 04/03/2023] [Indexed: 06/01/2023]
Abstract
The aim of this study was to investigate batch-to-batch inconsistencies in the processing of pig and fish collagen isolates processed using two protocols that differed in terms of the acetic acid concentrations applied and the pre- and post-extraction steps, and which were previously tested in our laboratory with the intention of preserving the biological structures and functions of the collagen isolates for biomedical purposes. Both the major and minor components such as the amino acids, lipids, water, glycosaminoglycan and ash contents and elemental content, as well as the structure and morphology of the raw sources and the resulting batches of isolates were subsequently examined in detail applying standardized analytical methods including high perfomance liquid chromatography, ultraviolet-visible and infrared spectrometry, polyacrylamide gel electrophoresis, energy dispersive spectroscopy and scanning electron microscopy. All the fish isolates provided severalfold higher yields (8-45 wt%) than did the pig isolates (3-9 wt%). In addition, the variability of the fish isolate yields (the coefficient of variation for processing A: 16.4-32.9 % and B: 6.8-17.4 %) was significantly lower (p ≤ 0.05, n = 5) than that of the pig isolates (A: 27.7-69.8 %; B: 35.3-87.9 %). In general, the fish skin batches had significantly higher protein contents (˃60 wt%) and lower lipid contents (<10 wt%) than the pig skin batches (<55 wt% protein and up to 66 wt% lipid). In addition, the fish skin batches did not differ significantly in terms of their composition applying the same processing method, whereas the pig skin batches exhibited considerable variations in terms of their compositions, particularly regarding the protein and lipid contents. It can be stated that, concerning the fish isolates, processing B was, in most cases, slightly more efficient and reproducible than processing A. However, concerning the pig isolates, although processing A appeared to be more efficient than processing B in terms of the yield, it resulted in the production of isolates that contained a certain level of contaminants. The study provides a comprehensive discussion on the suitability of the processing protocol in terms of producing batches of reproducible quality according to the specific type of biomaterial processed from different animal species.
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Affiliation(s)
- Šárka Rýglová
- Department of Composites and Carbon Materials, Institute of Rock Structure and Mechanics, Czech Academy of Sciences, V Holešovičkách 41, 182 09 Prague 8, Czech Republic.
| | - Martin Braun
- Department of Composites and Carbon Materials, Institute of Rock Structure and Mechanics, Czech Academy of Sciences, V Holešovičkách 41, 182 09 Prague 8, Czech Republic
| | - Tomáš Suchý
- Department of Composites and Carbon Materials, Institute of Rock Structure and Mechanics, Czech Academy of Sciences, V Holešovičkách 41, 182 09 Prague 8, Czech Republic; Department of Mechanics, Biomechanics and Mechatronics, Czech Technical University in Prague, Faculty of Mechanical Engineering, Technická 4, 166 07 Prague 6, Czech Republic
| | - Miloň Hříbal
- Department of Composites and Carbon Materials, Institute of Rock Structure and Mechanics, Czech Academy of Sciences, V Holešovičkách 41, 182 09 Prague 8, Czech Republic
| | - Margit Žaloudková
- Department of Composites and Carbon Materials, Institute of Rock Structure and Mechanics, Czech Academy of Sciences, V Holešovičkách 41, 182 09 Prague 8, Czech Republic
| | - Lucie Vištějnová
- Biomedical Center, Faculty of Medicine in Pilsen, Charles University, 30100 Pilsen, Czech Republic
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15
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Rathnakumar K, Kalaivendan RGT, Eazhumalai G, Raja Charles AP, Verma P, Rustagi S, Bharti S, Kothakota A, Siddiqui SA, Manuel Lorenzo J, Pandiselvam R. Applications of ultrasonication on food enzyme inactivation- recent review report (2017-2022). ULTRASONICS SONOCHEMISTRY 2023; 96:106407. [PMID: 37121169 PMCID: PMC10173006 DOI: 10.1016/j.ultsonch.2023.106407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/31/2023] [Accepted: 04/13/2023] [Indexed: 05/14/2023]
Abstract
Ultrasound processing has been widely applied in food sector for various applications such as decontamination and structural and functional components modifications in food. Enzymes are proteinaceous in nature and are widely used due to its catalytic activity. To mitigate the undesirable effects caused by the enzymes various technologies have been utilized to inactive the enzymes and improve the enzyme efficiency. Ultrasound is an emerging technology that produces acoustic waves which causes rapid formation and collapse of bubbles. It has the capacity to break the hydrogen bonds and interact with the polypeptide chains due to Vander Waals forces leading to the alteration of the secondary and tertiary structure of the enzymes thereby leading to loss in their biological activity. US effectively inactivates various dairy-related enzymes, including alkaline phosphatase (ALP), lactoperoxidase (LPO), and γ-glutamyl transpeptidase (GGTP) with increased US intensity and time without affecting the natural dairy flavors. The review also demonstrates that inactivation of enzymes presents in fruit and vegetables such as polyphenol oxidase (PPO), polygalacturonase (PG), Pectin methyl esterase (PME), and peroxidase. The presence of the enzymes causes detrimental effects causes off-flavors, off-colors, cloudiness, reduction in viscosity of juices, therefore the formation of high-energy free molecules during sonication affects the catalytic function of enzymes and thereby causing inactivation. Therefore this manuscript elucidates the recent advances made in the inactivation of common, enzymes infruits, vegetables and dairy products by the application of ultrasound and also explains the enzyme inactivation kinetics associated. Further this manuscript also discusses the ultrasound with other combined technologies, mechanisms, and its effects on the enzyme inactivation.
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Affiliation(s)
- Kaavya Rathnakumar
- Department of Food Science, University of Wisconsin, Madison 53707, WI, the United States of America
| | - Ranjitha Gracy T Kalaivendan
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019, India
| | - Gunaseelan Eazhumalai
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019, India
| | - Anto Pradeep Raja Charles
- Food Ingredients and Biopolymer Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, the United States of America
| | - Pratishtha Verma
- Department of Dairy and Food Science, South Dakota State University, Brookings - 57007, SD, the United States of America
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Sweety Bharti
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straβe 7, 49610 Quakenbrück, Germany
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain.
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India.
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16
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Ultrasound-assisted activation amylase in the presence of calcium ion and effect on liquefaction process of dual frequency ultrasonicated potato starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01875-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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17
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Lang S, Gao F, Li X, Sui C, Wang F, Wang L, Zhang H. Effect of exogenous
GABA
combined with ultrasound treatment on the physicochemical and functional properties of sprouted mung bean starch. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Affiliation(s)
- Shuangjing Lang
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
| | - Fei Gao
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
| | - Xiaoqiang Li
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
| | - Chunguang Sui
- Heilongjiang Agricultural Economy Vocational College 157041 Mudanjiang China
| | - Feifei Wang
- Heilongjiang Agricultural Economy Vocational College 157041 Mudanjiang China
| | - Lidong Wang
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
- Department of National Coarse Cereals Engineering Research Center Heilongjiang Bayi Agricultural University 163319 Daqing China
| | - Hongwei Zhang
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
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18
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Ma X, Liu D, Hou F. Sono-activation of food enzymes: From principles to practice. Compr Rev Food Sci Food Saf 2023; 22:1184-1225. [PMID: 36710650 DOI: 10.1111/1541-4337.13108] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 11/29/2022] [Accepted: 12/27/2022] [Indexed: 01/31/2023]
Abstract
Over the last decade, sono-activation of enzymes as an emerging research area has received considerable attention from food researchers. This kind of relatively new application of ultrasound has demonstrated promising potential in facilitating the modern food industry by broadening the application of various food enzymes, improving relevant industrial unit operation and productivity, as well as increasing the yield of target products. This review aims to provide insight into the fundamental principles and possible industrialization strategies of the sono-activation of food enzymes to facilitate its commercialization. This review first provides an overview of ultrasound application in the activation of food protease, carbohydrase, and lipase. Then, the recent development on ultrasound activation of food enzymes is discussed on aspects including mechanisms, influencing factors, modification effects, and its applications in real food systems for free and immobilized enzymes. Despite the far fewer studies on sono-activation of immobilized enzymes compared with those on free enzymes, we endeavored to summarize the relevant aspects in three stages: ultrasound pretreatment of free enzyme/carrier, assistance in immobilization process, and modification of the already immobilized enzyme. Lastly, challenges for the scalability of ultrasound in these target areas are discussed and future research prospects are proposed.
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Affiliation(s)
- Xiaobin Ma
- Teagasc Food Research Centre, Fermoy, Co. Cork, Ireland
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Furong Hou
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
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19
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Investigation into the chemical modification of α-amylase using octenyl succinic anhydride: enzyme characterisation and stability studies. Bioprocess Biosyst Eng 2023; 46:645-664. [PMID: 36826507 DOI: 10.1007/s00449-023-02850-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 02/01/2023] [Indexed: 02/25/2023]
Abstract
The present study describes the chemical modification of α-amylase using succinic anhydride (SA), phthalic anhydride (PA) and a novel modifier viz. 2-octenyl succinic anhydride (2-OSA). SA-, PA- and 2-OSA-α-amylases displayed a 50%, 91% and 46% increase in stability at pH 9, respectively; as compared to unmodified α-amylase. PA-α-amylase showed a significant increase in Ea and ΔHa#, and a concomitant decrease in ΔSa#. The modified α-amylases exhibited improved thermostability as reflected by significant reductions in Kd and ΔSd#, and increments in t1/2, D-, Ed, ΔHd# and ΔGd# values. The modified α-amylases displayed variable stabilities in the presence of different surfactants, inhibitors, metal ions and organic solvents. Interestingly, the chemical modification was found to confer resistance against inactivation by Hg2+ on α-amylase. The conformational changes in modified α-amylases were investigated using intrinsic tryptophan fluorescence, ANS (extrinsic) tryptophan fluorescence, and dynamic fluorescence quenching. Both intrinsic and extrinsic tryptophan fluorescence spectra showed increased fluorescence intensity for the modified α-amylases. Chemical modification was found to induce a certain degree of structural rigidity to α-amylase, as shown by dynamic fluorescence quenching. Analysis of the CD spectra by the K2d method using the DichroWeb online tool indicated evident changes in the α-helix, β-sheet and random coil fractions of the α-amylase secondary structure, following chemical modification using anhydrides. PA-α-amylase exhibited the highest productivity in terms of hydrolysis of starch at 60 °C over a period of 5 h indicating potential in varied biotechnological applications.
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20
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Marino R, Della Malva A, Caroprese M, De Pilli T, Alessandrino O, Picariello G, Sevi A, Albenzio M. Proteomics in bovine semitendinosus muscle to assess emerging strategies based on papain injection and ultrasounds on meat tenderization process. Meat Sci 2023; 200:109147. [PMID: 36848733 DOI: 10.1016/j.meatsci.2023.109147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/20/2023] [Accepted: 02/20/2023] [Indexed: 02/23/2023]
Abstract
The impact of papain and/or ultrasound treatments on tenderization of semitendinosus muscle through a proteomic approach was studied. Sixteen bovine muscles were submitted to the following treatments: aging at 3 °C (Control), papain injection (PI), ultrasound (US), PI followed by US (PIUS) and US followed by PI (USPI). pH, myofibrillar fragmentation indices (MFI), soluble collagen, texture profile and changes of myofibrillar proteins were investigated after 2, 24, 48 and 96 h of storage. The highest MFI and soluble collagen content were found in PI, PIUS and USPI samples while control samples showed the lowest values. PI samples showed the lowest WBSF and hardness values until 48 h of storage while at 96 h meat from USPI treatment showed WBSF value comparable to PI treatment. The lowest values of cohesiveness, gumminess and chewiness were found in PI samples during all storage times. Proteomic analysis revealed a different quantity and expression of proteins among tenderization treatments. US treatment did not exhibit a significant ability to degrade muscle proteins, while, all treatments containing papain, showed a greater ability to hydrolyse and degrade myofibrillar proteins. PI promoted intense proteolysis leading to an early tenderization process; on the contrary, in PIUS and USPI treatments the sequence of treatments was relevant on meat tenderization. Particularly, USPI treatment, after 96 h, reached the same improvement in tenderness of enzymatic treatment but with slower hydrolysing rate; this could be determinant to preserve textural structure.
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Affiliation(s)
- Rosaria Marino
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy.
| | - Antonella Della Malva
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy
| | - Mariangela Caroprese
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy
| | - Teresa De Pilli
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy
| | - Ofelia Alessandrino
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy
| | - Gianluca Picariello
- Institute of Food Science, National Research Council, Via Roma 64, 83100 Avellino, Italy
| | - Agostino Sevi
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy
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21
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Cold gelation of whey protein isolate with sugars in an ultrasound environment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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22
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Yaji ELA, Wahab SA, Len KYT, Sabri MZ, Razali N, Dos Mohamed AM, Wong FWF, Talib NA, Hashim NH, Pa’ee KF. Alternative biomanufacturing of bioactive peptides derived from halal food sources. INNOVATION OF FOOD PRODUCTS IN HALAL SUPPLY CHAIN WORLDWIDE 2023:99-113. [DOI: 10.1016/b978-0-323-91662-2.00007-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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23
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Abd-Talib N, Shaharuddin AS, Yaji ELA, Wahab NSA, Razali N, Len KYT, Roslan J, Wong FWF, Saari N, Paée KF. Alternative Processes for the Production of Bioactive Peptides. MATERIALS INNOVATIONS AND SOLUTIONS IN SCIENCE AND TECHNOLOGY 2023:83-93. [DOI: 10.1007/978-3-031-26636-2_8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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24
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Yao Y, Zhang B, Pang H, Wang Y, Fu H, Chen X, Wang Y. The effect of radio frequency heating on the inactivation and structure of horseradish peroxidase. Food Chem 2023; 398:133875. [PMID: 35964573 DOI: 10.1016/j.foodchem.2022.133875] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 07/09/2022] [Accepted: 08/05/2022] [Indexed: 10/15/2022]
Abstract
The effects of radio frequency (RF) heating on horseradish peroxidase (HRP) activity and its structure were investigated in this paper. The HRP was heated to 50 °C, 70 °C and 90 °C at different electrode gaps (100, 110 and 120 mm). The relative enzyme activity was 105.33 %-113.73 % at 50 °C, 91.11 %-93.05 % at 70 °C and 47.05 %-68.17 % at 90 °C. Ultraviolet-visible, circular dichroism and fluorescence spectra were used to monitor the variation in secondary and tertiary structure. The results showed that RF heating at the electrode gaps of 120 mm contributed to more severe enzyme inactivation and conformational destruction, which can be explained by the changes in Soret band, secondary structure content and tryptophan fluorescence intensity. This study revealed that enzyme inactivation by RF heating was associated with loss of helical structure, unfolding of enzyme protein and ejection of heme group.
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Affiliation(s)
- Yishun Yao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Bo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Huiyun Pang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yequn Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hongfei Fu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xiangwei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yunyang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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25
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Mojtabavi S, Hervé M, Forootanfar H, Jafari-Nodoushan H, Sharifian G, Samadi N, Ameri A, Faramarzi MA. A survey on the stabilizing effect of osmolytes on the ultrasound-irradiated lipase for efficient enzymatic hydrolysis of coconut oil. Colloids Surf B Biointerfaces 2022; 220:112910. [DOI: 10.1016/j.colsurfb.2022.112910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 09/18/2022] [Accepted: 10/07/2022] [Indexed: 11/27/2022]
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26
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Non-thermal Approach for Electromagnetic Field Exposure to Unfold Heat-Resistant Sunflower Protein. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02929-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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27
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Zhang L, Yang L, Li Y, Ma J, Du X, Cao C, Jia Y, Li R. Ultrasonic treatment of foam for the prevention of foam-induced pepsin inactivation. Colloids Surf B Biointerfaces 2022; 221:113021. [DOI: 10.1016/j.colsurfb.2022.113021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 11/10/2022] [Accepted: 11/12/2022] [Indexed: 11/16/2022]
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Vate NK, Undeland I, Abdollahi M. Resource efficient collagen extraction from common starfish with the aid of high shear mechanical homogenization and ultrasound. Food Chem 2022; 393:133426. [PMID: 35751213 DOI: 10.1016/j.foodchem.2022.133426] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 05/29/2022] [Accepted: 06/06/2022] [Indexed: 11/04/2022]
Abstract
Processes currently used for collagen extraction are complicated requiring a great deal of time and chemicals. Here, high shear mechanical homogenization (HSMH) and ultrasound (US) were integrated in the pretreatment step of collagen extraction from common starfish to reduce chemical use and time consumption. Effects of the assistant technologies on yield, structural integrity and functionality of collagen were also investigated. HSMH reduced the deproteinization time from 6 h to 5 min and its required amount of alkali 4 times, compared with classic methods. HSMH + US reduced the demineralization time from 24 h to 12 h and improved its efficiency in extraction of minerals. Collagen extraction with HSMH and HSMH + US resulted in similar yield as the classic method and did not affect triple helical structural integrity, polypeptide pattern, thermal stability or fibril-formation capacity of the collagens. Altogether, HSMH and US can effectively improve resource efficiency during collagen extraction without imposing negative effect on collagen quality.
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Affiliation(s)
- Naveen Kumar Vate
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, 412 96 Gothenburg, Sweden
| | - Ingrid Undeland
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, 412 96 Gothenburg, Sweden
| | - Mehdi Abdollahi
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, 412 96 Gothenburg, Sweden.
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Liang J, Bin Zulkifli MY, Yong J, Du Z, Ao Z, Rawal A, Scott JA, Harmer JR, Wang J, Liang K. Locking the Ultrasound-Induced Active Conformation of Metalloenzymes in Metal-Organic Frameworks. J Am Chem Soc 2022; 144:17865-17875. [PMID: 36075889 DOI: 10.1021/jacs.2c06471] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Enhancing the enzymatic activity inside metal-organic frameworks (MOFs) is a critical challenge in chemical technology and bio-technology, which, if addressed, will broaden their scope in energy, food, environmental, and pharmaceutical industries. Here, we report a simple yet versatile and effective strategy to optimize biocatalytic activity by using MOFs to rapidly "lock" the ultrasound (US)-activated but more fragile conformation of metalloenzymes. The results demonstrate that up to 5.3-fold and 9.3-fold biocatalytic activity enhancement of the free and MOF-immobilized enzymes could be achieved compared to those without US pretreatment, respectively. Using horseradish peroxidase as a model, molecular dynamics simulation demonstrates that the improved activity of the enzyme is driven by an opened gate conformation of the heme active site, which allows more efficient substrate binding to the enzyme. The intact heme active site is confirmed by solid-state UV-vis and electron paramagnetic resonance, while the US-induced enzyme conformation change is confirmed by circular dichroism spectroscopy and Fourier-transform infrared spectroscopy. In addition, the improved activity of the biocomposites does not compromise their stability upon heating or exposure to organic solvent and a digestion cocktail. This rapid locking and immobilization strategy of the US-induced active enzyme conformation in MOFs gives rise to new possibilities for the exploitation of highly efficient biocatalysts for diverse applications.
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Affiliation(s)
- Jieying Liang
- School of Chemical Engineering and Australian Centre for NanoMedicine, The University of New South Wales, Sydney 2052, New South Wale, Australia
| | - Muhammad Yazid Bin Zulkifli
- School of Chemical Engineering and Australian Centre for NanoMedicine, The University of New South Wales, Sydney 2052, New South Wale, Australia
| | - Joel Yong
- School of Chemical Engineering and Australian Centre for NanoMedicine, The University of New South Wales, Sydney 2052, New South Wale, Australia.,Graduate School of Biomedical Engineering, The University of New South Wales, Sydney 2052, New South Wale, Australia
| | - Zeping Du
- School of Chemical Engineering and Australian Centre for NanoMedicine, The University of New South Wales, Sydney 2052, New South Wale, Australia
| | - Zhimin Ao
- Advanced Interdisciplinary Institute of Environment and Ecology, Beijing Normal University, Zhuhai, 519087, China
| | - Aditya Rawal
- Nuclear Magnetic Resonance Facility, Mark Wainwright Analytical Centre, University of New South Wales, Sydney 2052, New South Wale Australia
| | - Jason A Scott
- School of Chemical Engineering and Australian Centre for NanoMedicine, The University of New South Wales, Sydney 2052, New South Wale, Australia
| | - Jeffrey R Harmer
- Centre for Advanced Imaging, The University of Queensland, Brisbane 4072, Queensland Australia
| | - Joseph Wang
- Department of Nanoengineering, University of California San Diego, La Jolla 92093, California, United States
| | - Kang Liang
- School of Chemical Engineering and Australian Centre for NanoMedicine, The University of New South Wales, Sydney 2052, New South Wale, Australia.,Graduate School of Biomedical Engineering, The University of New South Wales, Sydney 2052, New South Wale, Australia
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30
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Changes in the structural and catalytic characteristics of α-amylase under moderate electric field. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107717] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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31
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Dong Y, Zhang H, Mei J, Xie J, Shao C. Advances in application of ultrasound in meat tenderization: A review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.969503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Tenderness could measure the eating quality of meat. The mechanism of muscle tenderization is becoming more and more critical in the past decade. Since the transforming of muscle into edible meat requires a complex physiological and biochemical process, the related tenderization of meat can be beneficial to improving the meat quality. As a non-thermal processing technology with energy-saving, environmental protection, and intense penetration, ultrasonic treatment has been widely used in the tenderizing process of meat products. In this paper, the principle of meat tenderization, the ultrasonic technology, and the application of ultrasonic technology in meat tenderization is summarized. The effect of ultrasonic technology on the tenderization of meat products is discussed from different perspectives (muscle fibers and connective tissue properties).
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32
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Yin H, Jiang Y, Zhou X, Zhong Y, Wang D, Deng Y, Xue H. Effect of radio frequency, ultrasound, microwave-assisted papain, and alcalase hydrolysis on the structure, antioxidant activity, and peptidomic profile of Rosa roxburghii Tratt. seed protein. J Food Sci 2022; 87:4040-4055. [PMID: 35942684 DOI: 10.1111/1750-3841.16266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 06/05/2022] [Accepted: 07/04/2022] [Indexed: 11/30/2022]
Abstract
Traditional enzymatic hydrolysis methods have defects such as low efficiency and poor bioactivity in the production of active peptides. In this study, radio frequency (RF) technology was innovatively used to assist the hydrolysis of Rosa roxburghii Tratt. seed protein (RTSP) by papain and alcalase. RF-assisted hydrolysis was compared with ultrasound-(US) and microwave (MW)-assisted techniques in terms of the degree of hydrolysis, structure, antioxidant properties, and changes in the peptidome of the hydrolysates to clarify the mechanism of functional change of physically-assisted hydrolysate. All three methods improved hydrolysis efficiency. The degree of hydrolysis (DH) of papain group increased from 6.38% to 7.97%, 9.97% and 8.37% after US-, MW- and RF-assisted hydrolysis, respectively, while the DH of alcalase-treated group increased from 21.13% to 25.66%, 26.03%, and 23.01%, respectively. The in vitro antioxidant capacity and intracellular antioxidant capacity of RTSP and its hydrolysates were measured and evaluated by fuzzy statistical evaluation, and MW-assisted alcalase hydrolysis had the highest in vitro and intracellular antioxidant activity scores of 0.713 and 0.820, respectively. Fourier transform infrared and amino acid composition analysis explained the enhanced antioxidant properties of the hydrolysates. Further peptide profiling showed the physical assistance led to an increase in the species and contents of small molecule antioxidant peptides compared to enzyme treatment alone. Pearson's linear correlation analysis showed that AY, LY, IY, PHW, SVL, LHL, YYV, VYY, and NHAV were significantly correlated with the antioxidant properties of hydrolysates. Our data suggested that physical assistance such as US, MW, and RF were effective to improve the efficiency of enzymatic hydrolysis and produce novel antioxidant peptides. PRACTICAL APPLICATION: In this study, it was found that electromagnetic wave-assisted enzymatic hydrolysis could improve the efficiency of hydrolysis and enhance the antioxidant activity of hydrolysates compared to unassisted means. Compared with MW treatment, RF has the comparable hydrolysis effect, but has the advantages of high penetration ability, good uniformity, and low energy consumption and has greater potential for the production of bioactive peptides.
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Affiliation(s)
- Hao Yin
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Yongli Jiang
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Xuefu Zhou
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Yu Zhong
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Danfeng Wang
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Yun Deng
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Haoyan Xue
- Guizhou Xinyang Agricultural Science and Technology Development Co. Ltd, Guizhou, P. R. China
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33
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Abedi E, Sayadi M, Pourmohammadi K. Effect of freezing-thawing pre-treatment on enzymatic modification of corn and potato starch treated with activated α-amylase: Investigation of functional properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107676] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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34
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Abd-Talib N, Yaji ELA, Wahab NSA, Razali N, Len KYT, Roslan J, Saari N, Pa’ee KF. Bioactive Peptides and Its Alternative Processes: A Review. BIOTECHNOL BIOPROC E 2022. [DOI: 10.1007/s12257-021-0160-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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35
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Islam MS, Wang H, Admassu H, Sulieman AA, Wei FA. Health benefits of bioactive peptides produced from muscle proteins: Antioxidant, anti-cancer, and anti-diabetic activities. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.03.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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36
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Mehrabani A, Jebelli Javan A, Hesarinejad MA, Mahdavi A, Parsaeimehr M. The combined effect of ultrasound treatment and leek (Allium ampeloprasum) extract on the quality properties of beef. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101622] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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37
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Recent Advances in the Application of Enzyme Processing Assisted by Ultrasound in Agri-Foods: A Review. Catalysts 2022. [DOI: 10.3390/catal12010107] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The intensification of processes is essential for the sustainability of the biorefinery concept. Enzyme catalysis assisted by ultrasound (US) may offer interesting opportunities in the agri-food sector because the cavitation effect provided by this technology has been shown to improve the efficiency of the biocatalysts. This review presents the recent advances in this field, focused on three main applications: ultrasound-assisted enzymatic extractions (UAEE), US hydrolysis reactions, and synthesis reactions assisted by US for the manufacturing of agri-food produce and ingredients, enabling the upgrading of agro-industrial waste. Some theoretical and experimental aspects of US that must be considered are also reviewed. Ultrasonic intensity (UI) is the main parameter affecting the catalytic activity of enzymes, but a lack of standardization for its quantification makes it unsuitable to properly compare results. Applications of enzyme catalysis assisted by US in agri-foods have been mostly concentrated in UAEE of bioactive compounds. In second place, US hydrolysis reactions have been applied for juice and beverage manufacturing, with some interesting applications for producing bioactive peptides. In last place, a few efforts have been performed regarding synthesis reactions, mainly through trans and esterification to produce structured lipids and sugar esters, while incipient applications for the synthesis of oligosaccharides show promising results. In most cases, US has improved the reaction yield, but much information is lacking on how different sonication conditions affect kinetic parameters. Future research should be performed under a multidisciplinary approach for better comprehension of a very complex phenomenon that occurs in very short time periods.
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38
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Wang H, Zhang Y, Yue W, Liang J, Su W. Application of magnetic field (MF) as an effective method to improve the activity of immobilized Candida antarctica lipase B (CALB). Catal Sci Technol 2022. [DOI: 10.1039/d2cy00628f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The process of immobilized enzyme and the change mechanism of enzyme in magnetic field.
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Affiliation(s)
- Honghai Wang
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300130, China
- The National and Local Joint Engineering Laboratory for Energy Conservation of Chemical Process Integration and Resources Utilization, Tianjin 300130, China
| | - Yu Zhang
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300130, China
- The National and Local Joint Engineering Laboratory for Energy Conservation of Chemical Process Integration and Resources Utilization, Tianjin 300130, China
| | - Wenda Yue
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300130, China
- The National and Local Joint Engineering Laboratory for Energy Conservation of Chemical Process Integration and Resources Utilization, Tianjin 300130, China
| | - Jun Liang
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300130, China
- The National and Local Joint Engineering Laboratory for Energy Conservation of Chemical Process Integration and Resources Utilization, Tianjin 300130, China
| | - Weiyi Su
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300130, China
- The National and Local Joint Engineering Laboratory for Energy Conservation of Chemical Process Integration and Resources Utilization, Tianjin 300130, China
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39
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The proportion of the key components analysed in collagen-based isolates from fish and mammalian tissues processed by different protocols. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104059] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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40
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Priya, Gogate PR. Ultrasound-Assisted Intensification of Activity of Free and Immobilized Enzymes: A Review. Ind Eng Chem Res 2021. [DOI: 10.1021/acs.iecr.1c01217] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Priya
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India
| | - Parag R. Gogate
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India
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41
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Cheng Y, Quan W, He Y, Qu T, Wang Z, Zeng M, Qin F, Chen J, He Z. Effects of postharvest irradiation and superfine grinding wall disruption treatment on the bioactive compounds, endogenous enzyme activities, and antioxidant properties of pine (Pinus yunnanensis) pollen during accelerated storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111249] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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42
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Perera CO, Alzahrani MAJ. Ultrasound as a pre-treatment for extraction of bioactive compounds and food safety: A review. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111114] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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43
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Larsen LR, van der Weem J, Caspers-Weiffenbach R, Schieber A, Weber F. Effects of ultrasound on the enzymatic degradation of pectin. ULTRASONICS SONOCHEMISTRY 2021; 72:105465. [PMID: 33497958 PMCID: PMC7838710 DOI: 10.1016/j.ultsonch.2021.105465] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 01/05/2021] [Accepted: 01/06/2021] [Indexed: 05/09/2023]
Abstract
Ultrasound-assisted enzymatic maceration (UAEM) has gained considerable interest in the fruit juice industry, owing to its potential to increase juice yield and content of polyphenols while simultaneously saving time and energy. In this study, the effects of UAEM (ultrasonic probe, 20 kHz, 21 W*cm-2 and 33 W*cm-2) on pectin degradation in a continuous circulation system were investigated over 60 and 90 min. Main pectinolytic enzymes activities of (polygalacturonase, pectin lyase and pectin methylesterase) of a commercial enzyme preparation were examined for individual synergistic effects with US. Pectin hydrolysis by UAEM differed significantly compared to treatment with ultrasound or enzymes alone regarding the profile of degradation products compared to treatment with ultrasound or enzymes alone. Ultrasound fragmented pectin to less branched oligomers of medium molecular weight (Mp approx. 150 kDa), which were further degraded by pectinolytic activities. The low molecular weight fraction (<30 kDa), which is known to be beneficial for juice-quality by adding nutritional value and stabilizing polyphenols, was enriched in small oligomers of homogalacturonan-derived, rhamnogalacturonan I-derived, and rhamnogalacturonan II-derived residues. Synergistic effects of ultrasound application enhanced the effective activities of polygalacturonase and pectin lyase and even prolonged their performance over 90 min, whereas the effective activity of pectin methylesterase was not affected. Final marker concentrations determined by each enzyme assay revealed a considerable higher total process output after UAEM treatment at reduced temperature (30 °C) comparable to the output after conventional batch maceration at 50 °C. The obtained results demonstrate the high potential of UAEM to produce high-quality juice by controlling pectin degradation while reducing process temperature and equally highlight the matrix and enzyme specific effects of a simultaneous US treatment.
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Affiliation(s)
- Lena Rebecca Larsen
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany
| | - Judith van der Weem
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany
| | - Rita Caspers-Weiffenbach
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany
| | - Andreas Schieber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany
| | - Fabian Weber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany.
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44
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Bradauskiene V, Vaiciulyte-Funk L, Shah B, Cernauskas D, Tita M. Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/132853] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
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45
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Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102593] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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46
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Interaction of food-grade titanium dioxide nanoparticles with pepsin in simulated gastric fluid. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110208] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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47
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Gholamhosseinpour A, Hashemi SMB, Raoufi Jahromi L, Sourki AH. Conventional heating, ultrasound and microwave treatments of milk: Fermentation efficiency and biological activities. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104809] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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48
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Hou F, He L, Ma X, Wang D, Ding T, Ye X, Liu D. Ultrasound enhanced the binding ability of chitinase onto chitin: From an AFM insight. ULTRASONICS SONOCHEMISTRY 2020; 67:105117. [PMID: 32283493 DOI: 10.1016/j.ultsonch.2020.105117] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 03/17/2020] [Accepted: 03/30/2020] [Indexed: 06/11/2023]
Abstract
In order to evaluate the effect of ultrasound to chitinase from a molecular level, atomic force microscopy (AFM) was employed to investigate the interaction force of chitinase binding onto chitin surface. In the measurement of force-distance curve, a series of pull-off events were discovered using the immobilized AFM tips with chitinase either treated by ultrasound or not, whereas no interaction peak was observed by the AFM tips without chitinase, indicating that the obtained adhesion forces were coming from the binding functions between chitinase and chitin. Through the analysis of these force curves, at the loading velocity of 0.3 μm/s, the maximum binding force of the chitinase treated by ultrasound for 20 min onto chitin was measured to be 105.33 ± 23.51 pN, while the untreated onto chitin was 71.05 ± 12.73 pN, suggesting the stronger binding force between ultrasonic treated chitinase and chitin substrate. Therefore, AFM has provided a useful method to directly and quantitatively characterize the interactions between chitinase and chitin, and successfully proved that ultrasound could activate chitinase by enhancing the binding ability of chitinase onto chitin.
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Affiliation(s)
- Furong Hou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Liang He
- Zhejiang Academy of Forestry, Hangzhou 310023, China
| | - Xiaobin Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Danli Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China.
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China.
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China.
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49
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Cui R, Zhu F. Effect of ultrasound on structural and physicochemical properties of sweetpotato and wheat flours. ULTRASONICS SONOCHEMISTRY 2020; 66:105118. [PMID: 32272332 DOI: 10.1016/j.ultsonch.2020.105118] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 03/12/2020] [Accepted: 03/30/2020] [Indexed: 06/11/2023]
Abstract
Ultrasound technologies are increasingly used for modification of physicochemical properties of food systems. Effects of ultrasound (20 kHz, 750 W) up to 20 h on physicochemical properties of two varieties of sweetpotato flour were studied and compared with those of commercial wheat flour. Ultrasound induced structural modifications on starch granules mainly in the morphological changes of granules and reduction of the crystallinity. Longer treatment significantly decreased enthalpy change of gelatinization, pasting viscosities, gelling capacity, while increasing in vitro starch digestibility of raw flour. Besides, prolonged treatment reduced total phenolic contents and in vitro antioxidant activities of sweetpotato flours, mainly due to pyrolysis and release of hydroxyl radicals caused by cavitation. The extents of these changes were seen to depend on the treatment time and indicated degradation and modifications of the chemical components (e.g., starch and polyphenol) of flours. This study suggests that ultrasound processing as a non-thermal and energy-saving technique has potential to modify flour functionalities.
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Affiliation(s)
- Rongbin Cui
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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50
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Ma X, Cai J, Liu D. Ultrasound for pectinase modification: an investigation into potential mechanisms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4636-4642. [PMID: 32386236 DOI: 10.1002/jsfa.10472] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 04/14/2020] [Accepted: 05/09/2020] [Indexed: 05/24/2023]
Abstract
BACKGROUND Today, ultrasound is increasingly utilized in enzyme modification. Strongly dependent on the specific operational conditions, the modification effect brought by ultrasound can be activation and inactivation of enzymes. This work aims to study the ultrasound mechanisms under different conditions, to investigate the respective roles of free radical effect and mechanical effect in pectinase activation and inactivation, and to reveal the influence of pectinase concentration on the ultrasound-modification effect. RESULTS When ultrasound was introduced to a liquid system, generation of free radicals was positively correlated with ultrasound intensity and treatment duration, but negatively correlated with temperature. Thiourea with a concentration of 4 mmol L-1 was selected as a free radical scavenger to effectively shield ultrasound free radicals. The highest enzyme activity of pectinase solutions at 0.1, 1.0, and 10.0 mg mL-1 was obtained at the same ultrasound intensity of 4.50 W mL-1 and time of 15 min, where the enzyme activity was increased by 68.24%, 20.98% and 18.83%, respectively. Furthermore, the addition of thiourea enhanced the enzyme activity at each tested ultrasound intensity and time, especially those exceeding the best conditions; it also eliminated the redshift phenomenon that was previously presented in the fluorescence spectra of pectinase samples. CONCLUSION Pectinase concentrations did not change the optimum ultrasound conditions for enzyme modification, but pectinase with a low concentration was more vulnerable to ultrasound treatment. During modification, ultrasound mechanical effects dominated in the pectinase activation, while free radical effects dominated in the inactivation process. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xiaobin Ma
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Jingwen Cai
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
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