Control of Hydrolysis and Condensation Activities of Thermolysin by Ultrasound Irradiation

Kawasaki, Takayoshi; Hoshino, Yu; Ishizu, Yukari; Mizushiro, Y.; Okahata, Yoshio

doi:10.1246/cl.2005.1602

Cited by 6 publications

(4 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Hydrodynamic theory [24] as well as mode-coupling theory [25] predict Φ HD ∝ t −1 . If these approaches are made selfconsistent [26,27], the time decay is changed to Φ SC ∝ t −1 ( ln(t)) −1 in agreement with renormalization group theory [28]. Recent simulations [23] claim that the self consistent theory is supported by large scale simulations.…”

Section: A Stationary Statementioning

confidence: 85%

Slow dynamics and precursors of the glass transition in granular fluids

2011

View full text Add to dashboard Cite

We use event driven simulations to analyze glassy dynamics as a function of density and energy dissipation in a two-dimensional bidisperse granular fluid under stationary conditions. Clear signatures of a glass transition are identified, such as an increase of relaxation times over several orders of magnitude. As the inelasticity is increased, the glass transition is shifted to higher densities, and the precursors of the transition become less and less pronounced, in agreement with a recent mode-coupling theory. We analyze the long-time tails of the velocity autocorrelation and discuss its consequences for the nonexistence of the diffusion constant in two dimensions.

show abstract

Section: A Stationary Statementioning

confidence: 85%

Slow dynamics and precursors of the glass transition in granular fluids

2011

View full text Add to dashboard Cite

show abstract

“…First, there should be the logarithmic corrections in C D (t 0 , τ ) and C η (t 0 , τ ) for d = 2 through the self-consistent treatment, because the coefficients include transport coefficients which show the logarithmic dependence on the system size. This is known for the calculation of elastic gases [36]. Second, these results suggest that the diffusion constant and the viscosity may depend on the system size in two-dimensional systems.…”

Section: Resultsmentioning

confidence: 71%

Long-time tails in freely cooling granular gases

Hayakawa

Otsuki

2007

Phys. Rev. E

View full text Add to dashboard Cite

The long-time behavior of the current autocorrelation functions for the velocity, the shear stress, and the heat flux is investigated in freely cooling granular gases. It is found that the correlation functions for the velocity and the shear stress have the long-time tails obeying tau(-d/2), while the correlation function for heat flux decays as tau(-(d+2)/2) exp(-zeta*tau) with the dimensionless cooling rate zeta*, the spatial dimension d, and the scaled time tau in terms of the collision frequency. The result of our numerical simulation of the freely cooling granular gases is consistent with the theoretical prediction.

show abstract

“…For example, both Iida et al [41] and Zuo et al [103] have used cavitationinduced shear forces to modify the viscosity of starch solutions. A number of studies are also available on the use of the chemical effects that are generated during sonication for the modification of the functional properties of food ingredients [11,40,46,47,88].…”

Section: Modification Of Functional Properties Of Dairy Ingredientsmentioning

confidence: 99%

The ultrasonic processing of dairy products – An overview

Ashokkumar

Bhaskaracharya

Kentish

et al. 2009

Dairy Sci. Technol.

165

View full text Add to dashboard Cite

-Ultrasonic processing is an emerging technology in food processing. When ultrasound passes through a liquid, bubble nuclei present in the liquid grow by bubble coalescence and rectified diffusion. When these bubbles reach a critical size range, they collapse under nearadiabatic conditions generating extreme conditions within the bubbles and in the surrounding liquid that include intense shear forces, turbulence and microstreaming effects. These ultrasound-induced physical effects are finding increasing use in food and dairy processing, in applications such as the enhancement of whey ultrafiltration, extraction of functional foods, reduction of product viscosity, homogenization of milk fat globules, crystallization of ice and lactose and the cutting of cheese blocks. After a brief introduction to the ultrasonic processing of food systems in general, this review presents a critical discussion of applications in dairy processing, together with the findings of some recent research on the use of ultrasound to modify the functionality of dairy protein ingredients. ultrasonic processing / acoustic cavitation / whey protein / dairy product Article published by EDP Sciences l'industrie alimentaire et laitière, dans des applications telles que l'amélioration de l'ultrafiltration du lactosérum, l'extraction d'aliments fonctionnels, la réduction de la viscosité des produits, l'homogénéisation des globules gras du lait, la cristallisation de la glace et du lactose et le décou-page des blocs de fromage. Après une brève introduction sur le traitement par ultrasons des systèmes alimentaires en général, cette revue présente une discussion critique des applications en technologie laitière, ainsi que les résultats de certaines recherches récentes sur l'usage des ultrasons pour modifier les fonctionnalités des ingrédients protéiques laitiers.ultrason / cavitation acoustique / protéine de lactosérum / produit laitier

show abstract

Control of Hydrolysis and Condensation Activities of Thermolysin by Ultrasound Irradiation

Abstract: Hydrolysis and condensation reactions of peptides catalyzed by thermolysin can be reversibly controlled by on/off ultrasound irradiation depending on its frequency region.

Cited by 6 publications

References 9 publications

Slow dynamics and precursors of the glass transition in granular fluids

Slow dynamics and precursors of the glass transition in granular fluids

Long-time tails in freely cooling granular gases

The ultrasonic processing of dairy products – An overview

Contact Info

Product

Resources

About