INFLUENCE of ULTRASOUND ON the PROPERTIES of CHYMOSIN and the ULTRASTRUCTURE of ABOMASUM DURING CHYMOSIN EXTRACTION

Kim, S. M.; Zayas, J.F.

doi:10.1111/j.1745-4549.1991.tb00157.x

Cited by 3 publications

(2 citation statements)

References 16 publications

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“…At the same time, Kim and Zayas [] observed that higher‐energy ultrasound exposure inhibits the proteolytic activity of chymosin. Following the authors, the prolonged exposure to high ultrasound intensities could directly inactivate enzyme‐active sites.…”

Section: Resultsmentioning

confidence: 99%

Ultrasound‐Assisted Enzyme‐Catalyzed Hydrolysis of Collagen to Produce Peptides With Biomedical Potential: Collagenase From Aspergillus terreus UCP1276

Costa‐Junior

Costa

Albuquerque

et al. 2019

Bioelectromagnetics

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Ultrasound has been applied for varied purposes as it provides additional mechanical energy to a system, and is still profitable and straightforward, which are advantages for industrial applications. In this work, ultrasonic treatments were applied to purified collagenase fractions from a fermented extract by Aspergillus terreus UCP 1276 aiming to evaluate the potential effect on collagen hydrolysis. The physical agent was evaluated as an inductor of collagen degradation and consequently as a producer of peptides with anticoagulant activity. The sodium dodecyl sulphatepolyacrylamide gel electrophoresis analyses were also carried out to compare the hydrolysis techniques. The ultrasound (40 kHz, 47.4 W/L) processing was conducted under the same conditions of pH and temperature at different times. The ultrasound-assisted reaction was accelerated in relation to conventional processing. Collagenolytic activity was enhanced and tested in the presence of phenylmethanesulfonyl fluoride inhibitor. Underexposure, the activity was enhanced, reaching more than 72.0% of improvement in relation to the non-exposed enzyme. A period of 30 min of incubation under ultrasound exposure was enough to efficiently produce peptides with biological activity, including anticoagulation and effect on prothrombin time at about 60%. The results indicate that low-frequency ultrasound is an enzymatic inducer with likely commercial applicability accelerating the enzymatic reaction. Bioelectromagnetics. 2020;41:113-120.

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Section: Resultsmentioning

confidence: 99%

Ultrasound‐Assisted Enzyme‐Catalyzed Hydrolysis of Collagen to Produce Peptides With Biomedical Potential: Collagenase From Aspergillus terreus UCP1276

Costa‐Junior

Costa

Albuquerque

et al. 2019

Bioelectromagnetics

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“…Anifantakis and Green [175] experimented by changing solutions four times on the same tissue in four days and reported that most enzymes are extracted in the first 24 h, and the rennet is most stable at a pH value of 5.5. The use of ultrasound resulted in an increase in activity and a yield of chymosin with a significantly shorter extraction time (80 min) [182][183][184]. The crude extract is then activated by lowering the pH to around 2.0 for a certain amount of time.…”

Section: Rennet Production Methodsmentioning

confidence: 99%

Challenging Sustainable and Innovative Technologies in Cheese Production: A Review

et al. 2022

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It is well known that cheese yield and quality are affected by animal genetics, milk quality (chemical, physical, and microbiological), production technology, and the type of rennet and dairy cultures used in production. Major differences in the same type of cheese (i.e., hard cheese) are caused by the rennet and dairy cultures, which affect the ripening process. This review aims to explore current technological advancements in animal genetics, methods for the isolation and production of rennet and dairy cultures, along with possible applications of microencapsulation in rennet and dairy culture production, as well as the challenge posed to current dairy technologies by the preservation of biodiversity. Based on the reviewed scientific literature, it can be concluded that innovative approaches and the described techniques can significantly improve cheese production.

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Ultrasound Processing of Fluid Foods

Tiwari

Mason

2012

Novel Thermal and Non-Thermal Technologies for Fluid Foods

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INFLUENCE of ULTRASOUND ON the PROPERTIES of CHYMOSIN and the ULTRASTRUCTURE of ABOMASUM DURING CHYMOSIN EXTRACTION

Cited by 3 publications

References 16 publications

Ultrasound‐Assisted Enzyme‐Catalyzed Hydrolysis of Collagen to Produce Peptides With Biomedical Potential: Collagenase From Aspergillus terreus UCP1276

Ultrasound‐Assisted Enzyme‐Catalyzed Hydrolysis of Collagen to Produce Peptides With Biomedical Potential: Collagenase From Aspergillus terreus UCP1276

Challenging Sustainable and Innovative Technologies in Cheese Production: A Review

Ultrasound Processing of Fluid Foods

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