Impact of ultrasound on pumpkin seed protein concentrate hydrolysis: Effects on Alcalase, protein, and assisted reaction

Pacheco, Ana Flávia Coelho; Souza, Leticia Bruni de; Paiva, Paulo Henrique Costa; Lelis, Carini Aparecida; Vieira, Érica Nascif Rufino; Tribst, Alline Artigiani Lima; Júnior, Bruno Ricardo de Castro Leite

doi:10.1016/j.afres.2023.100281

Cited by 13 publications

(7 citation statements)

References 42 publications

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“…In the subsequent enzymatic hydrolysis process, the surface morphology of the enzyme was rough and the specific surface area was large, which makes it easier for substrates to combine with the enzyme, thus greatly improving the enzyme activity [40]. Others reported that ultrasound may expose the active site of the enzyme and increase the affinity of enzymes with substrates, thereby increasing the rate of enzymatic hydrolysis [96][97][98].…”

Section: Effect Of Ues On the Enzyme Structurementioning

confidence: 99%

Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters

Qian,

Chen,

Zhang

et al. 2023

Foods

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Ultrasound has been widely used as a green and efficient non-thermal processing technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic hydrolysis, ultrasonic-pretreatment-assisted enzymatic hydrolysis can significantly improve the efficiency of enzymatic hydrolysis and enhance the biological activity of substrates. At present, this technology is mainly used for the extraction of bioactive substances and the degradation of biological macromolecules. This review is focused on the mechanism of enzymatic hydrolysis assisted by ultrasonic pretreatment, including the effects of ultrasonic pretreatment on the enzyme structure, substrate structure, enzymatic hydrolysis kinetics, and thermodynamics and the effects of the ultrasonic conditions on the enzymatic hydrolysis results. The development status of ultrasonic devices and the application of ultrasonic-assisted enzymatic hydrolysis in the food industry are briefly described in this study. In the future, more attention should be paid to research on ultrasound-assisted enzymatic hydrolysis devices to promote the expansion of production and improve production efficiency.

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Section: Effect Of Ues On the Enzyme Structurementioning

confidence: 99%

Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters

Qian,

Chen,

Zhang

et al. 2023

Foods

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“…66,118,119 Activation of proteases for food processing has also been attempted using ultrasound. 120 S ¸ener et al described results on lactose hydrolysis by lactase and reported signicant enzyme inactivation upon pulsing of ultrasonic waves. 121 As process intensication tools for biocatalytic reactions and extractive processes, a recent update on the use of microwaves and ultrasound has been published.…”

Section: Process Intensication In Biocatalysismentioning

confidence: 99%

White & grey biotechnologies for shaping a sustainable future

Roy¹,

Gupta²

2023

RSC Sustain.

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“…As a biosolid, AFR is rich in organic matter, especially proteins, which are as high as 30-50 wt% . Due to the insoluble property, most proteins are difficult to reuse, and the depolymerization process such as acid (Adebiyi et al, 2005;Lopez et al, 2019), alkali (Dabrowska et al, 2022;Solanki et al, 2023), and enzyme hydrolysis (Leni et al, 2020;Pacheco et al, 2023) can be used to release small molecules as nutrient sources (Rezania et al, 2020;Nnaemeka et al, 2021;Chen et al, 2023). Zhang and Zhao.…”

Section: Introductionmentioning

confidence: 99%

Novel strategy for depolymerization of avermectin fermentation residue to value-added amino acid product

Ma,

Mao,

Liu

2024

Front. Chem.

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Avermectin fermentation residue (AFR) is rich in proteins, which can be depolymerized to value-added amino acids for in-plant reuse. The hydrochloric acid (HCl) hydrolysis is performed and investigated under different conditions, including HCl concentration, solid-liquid ratio, temperature, and time. The hydrolysis degree (HD) of 67.7% can be achieved. The empirical correlation of HD is established with a good practicability to control the HD and predict the experimental conditions. Solid-liquid reaction is confirmed to be dominant during the hydrolysis process. There are 17 kinds of amino acids in the hydrolysate, benefiting the reuse. Avermectin is not detected in the hydrolysate and AFR, and the mass of AFR is reduced by 53.8 wt%. This work provides a novel strategy for the environmentally friendly treatment and meanwhile the resource recovery of AFR.

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Impact of ultrasound on pumpkin seed protein concentrate hydrolysis: Effects on Alcalase, protein, and assisted reaction

Cited by 13 publications

References 42 publications

Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters

Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters

White & grey biotechnologies for shaping a sustainable future

Novel strategy for depolymerization of avermectin fermentation residue to value-added amino acid product

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