The promoted hydrolysis effect of cellulase with ultrasound treatment is reflected on the sonicated rather than native brown rice

Li, Hongyan; Xu, Minghao; Xu, Yanhua; Wen, Yangyang; revision, Lu Shiyi; Wang, Jing; Sun, Baoguo

doi:10.1016/j.ultsonch.2022.105920

Cited by 17 publications

(4 citation statements)

References 45 publications

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“…The cavitation effect of ultrasound led to a significant increase in transport rate, which could stimulate an increase in biomass (rapidly) and consequently cause secretion of proteases 53 . In addition, the appropriate intensity of ultrasonic treatment can also alter spatial structure of protease, so as to enhance its activity 54 . As the ultrasonic time increases, the enzyme activity of acidic, neutral and alkaline proteases gradually increased, reaching maxima of 146.08, 55.38 and 67.16 U mL −1 after 20 min of ultrasonic treatment, which were increased by 31.25%, 31.93% and 29.82% compared to the control.…”

Section: Resultsmentioning

confidence: 99%

“…53 In addition, the appropriate intensity of ultrasonic treatment can also alter spatial structure of protease, so as to enhance its activity. 54 As the ultrasonic time increases, the enzyme activity of acidic, neutral and alkaline proteases gradually increased, reaching maxima of 146.08, 55.38 and 67.16 U mL −1 after 20 min of ultrasonic treatment, which were increased by 31.25%, 31.93% and 29.82% compared to the control. After that, the enzyme activity gradually decreased with ultrasonic time, because when ultrasonic time was too long and biomass decreased this further led to the decrease of protease activity.…”

Section: Extracellular Enzyme Activitymentioning

confidence: 93%

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Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation

Hao,

Xu,

Yan

et al. 2024

J Sci Food Agric

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BACKGROUNDRice wine fermentation is limited by its long fermentation time, weak taste, and unpleasant flavors such as oil and odor. In this study, a novel ultrasound technology of Saccharomyces cerevisiae was used with the aim of improving fermentation efficiency and volatile flavor quality of RW.RESULTSThe results showed that fixed frequency ultrasonic treatment (28 kHz, 45 W/L, 20 min) of S. cerevisiae seed culture at its logarithmic metaphase significantly increased the biomass and alcohol yield by 31.58% and 26.45%, respectively, and reduced fermentation time by nearly 2 days. Flavor analysis indicated that the flavor compounds in RW, specifically the esters and alcohols, were also increased in quantity after the ultrasonic treatment of S. cerevisiae seed liquid. The isobutyl acetate, ethyl butyrate, ethyl hexanoate and phenethyl acetate contents were increased by 78.92, 129.19, 7.79 and 97.84%, respectively, as compared to the control.CONCLUSIONThe results show that ultrasonic treatment of S. cerevisiae reduced fermentation time and enhanced the flavor profile of RW. This study can provide the theoretical and/or technological basis for the research and development of RW.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 99%

Section: Extracellular Enzyme Activitymentioning

confidence: 93%

Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation

Hao,

Xu,

Yan

et al. 2024

J Sci Food Agric

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show abstract

“…The creation of micropores can increase the surface area of biomass catalysts, resulting in more hydrogen evolution. In addition, raising the ultrasound duration can assist in the elimination of surface impurities and enhance the accessibility of active sites for the hydrolysis of NaBH 4 [43,44]. Therefore, an optimum ultrasound duration can be bene cial for activating rice husks and promoting HG.…”

Section: Effect Of Ultrasonic Time On the Rice Husk Modi Cationmentioning

confidence: 99%

Modification of Rice Husk with Ultrasound-Assisted Inorganic Treatment and Its Application for Catalytic Hydrogen Production

Ababaii,

Gilani,

Pasikhani

2023

Bioenerg. Res.

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Rice husk is a massive byproduct of the agricultural sector, but less effort has been paid for its recycling.In this study, ultrasound-assisted inorganic treatment with HNO 3 , H 2 SO 4 , and H 2 O 2 was adopted to modify rice husk as a biomass catalyst. The activity of produced biomass catalyst was assessed in hydrogen production through the hydrolysis of sodium borohydride in an alkaline solution. The characterization of as-prepared biomass catalysts revealed that HNO 3 was an e cient agent to protonate the surface of rice husk and make active sites available for the hydrolysis reactions. In addition, ultrasound-assisted HNO 3 treatment caused a constructive effect on the structural property of rice husk and increased the surface area from 1.9 m 2 .gr − 1 to 17 m 2 .gr − 1 and pore volume from 0.45 cm 3 .gr − 1 to 3.9 cm 3 .gr − 1 . According to optimum synthesizing conditions (45 wt% HNO 3 and 10 min ultrasonication), ARH-N 45 -10 could produce 745 ml.gr − 1 hydrogen from the alkaline solution of NaBH 4 at ambient conditions. Based on the kinetic study, the catalytic hydrolysis of NaBH 4 by modi ed rice husk followed rst-order kinetic concerning the NaBH 4 per xed NaOH ratio. Moreover, the thermodynamic analysis indicated that hydrolysis of NaBH 4 and formation of hydrogen on the modi ed rice husk is an endothermic and spontaneous reaction, where the hydrogen generated at 55˚C (5280 ml.gr − 1 ) was seven times more than that at ambient temperature and also activation energy was calculated 57.68 kJ.mol − 1 from Arrhenius plot.

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“…During the germination process, several enzymes are active, and the polysaccharides in the seeds are digested into smaller molecules that are easier for the human body to absorb, resulting in a pleasant flavor [13]. Because brown rice respiration consumes a substantial amount of energy during germination, the overall sugar content of germinated brown rice will be significantly reduced, but the concentration of reducing sugars will rapidly increase as the germination period is prolonged [14]. At the same time, compared to brown rice, germinated brown rice is a more nutritious food that has a nice flavor and is easy to digest.…”

Section: Introductionmentioning

confidence: 99%

Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice

Guan

Liu

2023

Journal of Food Processing and Preservation

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In this paper, microwave precooking and freeze-drying were used to improve the quality of germinated brown rice. The results suggested that the ideal microwave precooking conditions for germinated brown rice were 1 : 1 ( m / V ) followed by a 9 min heating time at 600 W. Brown rice with microwave precooking and freeze-drying treatment (TBR) had a better nutritional value than untreated brown rice (UBR). The edible quality of TBR was improved, and its hardness was reduced by 54.78%. TBR, in contrast to UBR, has a rough and porous surface, a loose internal structure, and facilitates the contact between starch and water during cooking, hence enhancing gelatinization. In germinated brown rice, microwave precooking and freeze-drying significantly increased the synthesis of the majority of volatile compounds. The aforementioned data imply that microwave precooking-freeze-drying may greatly improve the nutritional value and palatability of brown rice after germination.

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The promoted hydrolysis effect of cellulase with ultrasound treatment is reflected on the sonicated rather than native brown rice

Abstract: Graphical abstract

Cited by 17 publications

References 45 publications

Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation

Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation

Modification of Rice Husk with Ultrasound-Assisted Inorganic Treatment and Its Application for Catalytic Hydrogen Production

Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice

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