Effects of power ultrasound on the activity and structure of β‐D‐glucosidase with potentially aroma‐enhancing capability

Abstract

β‐ d ‐glucosidase can release aroma precursors to improve the flavor of plant food, but the hydrolysis efficiency of the enzyme is low; the purpose of this study was to improve the enzyme activity using ultrasound. The effects of ultrasound parameters on β‐ d ‐glucosidase activity were investigated, and the respective structures of enzyme activated and enzyme inhibited were further analyzed. Low temperature (20–45°C), low ultrasonic intensity (<181.53 W/cm 2 ), and short treatment time (<15 min) led to the activation of β‐ d ‐glucosidase, whereas high temperature (45–60°C), high ultrasonic intensity (>181.53 W/cm 2 ), and long treatment time (>15 min) led to its inhibition. Application of ultrasound lowered the optimum temperature for β‐ d ‐glucosidase activity from 50 to 40°C. Ultrasound did not change the primary structures of the enzyme, but changed the secondary structures. When ultrasound activated β‐ d ‐glucosidase, the α‐helix contents were increased, the β‐fold and irregular coil content were reduced. When ultrasound inhibited β‐ d ‐glucosidase, the contents of β‐folds were increased, the α‐helix and irregular coil contents were reduced.. In summary, activation or inhibition of β‐ d ‐glucosidase under ultrasound was determined by the ultrasound conditions. This study suggests that ultrasound combined with β‐D‐glucosidase can be used in aroma‐enhancing.

Optimized Production of Xylanase by Penicillium purpurogenum and Ultrasound Impact on Enzyme Kinetics for the Production of Monomeric Sugars From Pretreated Corn Cobs

“…The main drawback in biocatalytic approach is the hydrolysis time which is too high and therefore requires high loads of enzymes especially in its crude form. Therefore, it is essential to enhance the enzyme activity where ultrasound plays a potential role by reducing the reaction time (Sun et al, 2019).…”

Intensification of biokinetics of enzymes using ultrasound assisted methods: A critical review

“…The reason for the decrease in yield at higher duty cycle was due to extensive cavitation which affect the active conformation of enzyme. On the other side, a lower duty cycle seems to be a better choice for the activation of enzyme [9]. In another study on lipase at different duty cycle showed the maximum enzyme activity at 66.67%.…”

“…Ultrasound also changes the secondary structure of enzyme molecules that affects the enzyme activity. A study conducted on β-D-glucosidase showed the increase in α-helices and decrease in β-folds and asymmetrical βfold of β-D-Glucosidase on ultrasound application results in rapid activation of enzyme [9].…”

“…The results showed that use of low intensity ultrasound creates cavitation and mechanical oscillation which leads to conformational changes in enzyme and increase its contact with the substrate. Under the condition of high intensity ultrasound, inhibition of enzyme activity occurs due to interaction of generated free radicals with protein backbone [9]. In another study, the effect of ultrasound intensity on cellulase activity was explored by irradiating an enzyme to various intensities and maximum activity was observed at 17.33W/cm 2 .…”

Integrated Ultrasonication and Microbubble-Assisted Enzymatic Synthesis of Fructooligosaccharides from Brown Sugar

“…Additionally, an ultrasonication has been approved that can increase enzyme activity at an appropriate frequency and intensity levels because ultrasound can act on conformation changes in enzymes or substrates [ 28 , 29 ]. Ultrasound can improve the activity of many enzymes including α -amylase, β - d -glucosidase, cellulose, dextranase and lipase [ 28 , 30 , 31 , 32 ]. Therefore, this method has been extensively used in various food industries, especially in fruit juice production, where it slightly affects the quality of fruit juice [ 33 , 34 ].…”