Thermal and single frequency counter‐current ultrasound pretreatments of sodium caseinate: enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution and antioxidant peptides

Abdualrahman, Mohammed Adam Yahya; Ma, Haile; Zhou, Cunshan; Yagoub, Abu ElGasim A.; Hu, Jiali

doi:10.1002/jsfa.7996

Cited by 18 publications

(13 citation statements)

References 49 publications

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“…Largely, the protein digests accumulation in the control and MFSU‐assisted alkaline pretreated hydrolysates progressively increased as substrate concentration and temperature increased with increasing hydrolysis time. These phenomena have previously been reported (Abdualrahman et al, ; Ayim et al, ; Jia et al, ; Zhang et al, ; Zou et al, ). Elevated temperatures have been reported to be detrimental to enzymes and produce a negative effect on hydrolysis processes (Benjakul & Morrissey, ), hence, in this study 313 K maximum was used.…”

Section: Resultssupporting

confidence: 77%

“…The principles underpinning this phenomenon are its thermal (pressure, high temperature) and mechanical (shear forces, shock waves, turbulence) effects produced via cavitation resulting in the improved mass transfer, with improved enzyme and substrate collision rate (Ren, Ma, Mao, & Zhou, ; Zhang et al, ; Zhou et al, ). Also, Mono‐frequency ultrasonication has been applied solely or in combination with alkaline pretreatment in improving the enzymolysis of various food materials, including sugarcane bagasse (Velmurugan & Muthukumar, ), garlic powder (Ma et al, ), wheat gluten (Zhang et al, ), tea residue protein (Ayim et al, ), sodium caseinate (NaCas) (Abdualrahman et al, ), and rice protein (Li et al, ) with positive results. Yet, no or little exploration has been documented on the mechanism and influence of mono‐frequency ultrasound‐assisted alkaline pretreatment on the enzymolysis efficacy relating to the kinetic and thermodynamic mechanisms of WMP.…”

Section: Introductionmentioning

confidence: 99%

“…Also, Mono-frequency ultrasonication has been applied solely or in combination with alkaline pretreatment in improving the enzymolysis of various food materials, including sugarcane bagasse (Velmurugan & Muthukumar, 2012), garlic powder , wheat gluten , tea residue protein (Ayim et al, 2018), sodium caseinate (NaCas) (Abdualrahman et al, 2016), and rice protein (Li et al, 2018) with positive results. Yet, no or little exploration has been documented on the mechanism and influence of mono-frequency ultrasound-assisted alkaline pretreatment on the enzymolysis efficacy relating to the kinetic and thermodynamic mechanisms of WMP.…”

Section: Introductionmentioning

confidence: 99%

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Enzymolysis of walnut ( Juglans regia L.) meal protein: Ultrasonication‐assisted alkaline pretreatment impact on kinetics and thermodynamics

Golly

Duan

et al. 2019

J Food Biochem

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To improve the utility of walnut meal protein, influences of ultrasonication on the kinetic and thermodynamic constraints of enzyme (trypsin) hydrolysis were assessed using a multi‐frequency counter current S‐type ultrasound machine. Results revealed that both the ultrasonication treatment and control hydrolysis obeyed the first‐order kinetics within the study constraints. After 90 min hydrolysis time, the uppermost percentage conversion rate (57.5%) of substrate to product and the percentage increase (25.42%) in hydrolyzed protein concentration were obtained at 323 K and 10% substrate concentration, respectively. The Michaelis constant (KM) in ultrasonic enzymolysis declined by 58.66% over the control. The reaction rate coefficient (k) for the proteolysis improved by 84.75%, 52.43%, 48.25%, and 37.79% at 219, 303, 313, and 323 K, correspondingly. Generally, the bond energy (Ea), enthalpy change (ΔH), entropy change (ΔS), and Gibbs free energy (ΔG) were reduced by the ultrasound pretreatment with 36.61%, 28.05%, 18.22%, and 5.24%, respectively. Practical applications Walnut meal protein has a well‐balanced amino acid profile and its economic utilization could be increased practicably as a food ingredient via production of hydrolysates/peptides for the production of improved food ingredients instead of being cast off as animal feed. This study demonstrated a positive bearing of ultrasonication‐assisted alkaline pretreatment on proteolytic reaction characteristics and its energy efficiency for walnut meal protein, which makes this technique applicable to the enhancement of plant proteins for inclusion in food products, especially tree nut and oil seed waste products from the oil industry.

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Section: Resultssupporting

confidence: 77%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Enzymolysis of walnut ( Juglans regia L.) meal protein: Ultrasonication‐assisted alkaline pretreatment impact on kinetics and thermodynamics

Golly

Duan

et al. 2019

J Food Biochem

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“…The determination of ACE inhibitory activity was performed according to the method described by Abdualrahman et al [33]. In brief, 10 L of protein hydrolysate solutions in 0.1 M borate buffer, containing 0.3 M NaCl, pH 8.3, and 25 L ACE solution (20 mU in 0.1 M borate buffer, containing 0.3 M NaCl, pH 8.3) was placed in a cuvette and incubated at 37 ∘ C for 10 min.…”

Section: Determination Of Ace Inhibitory Activity By Hplcmentioning

confidence: 99%

Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

Wali

Shahnawaz

et al. 2017

Journal of Chemistry

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The effects of power ultrasound pretreatments on the degree of hydrolysis (DH), angiotensin-I-converting enzyme (ACE) inhibitory activity, amino acid composition, surface hydrophobicity, protein solubility, and thermal stability of ACE inhibition of rapeseed protein hydrolysates were evaluated. Ultrasonic pretreatments before enzymolysis in terms of power and exposure time increased the DH and ACE inhibitory activities over the control (without sonication). In this study, maximum DH 22.07% and ACE inhibitory activity 72.13% were achieved at 600 W and 12 min pretreatment. Compared to the hydrolysates obtained without sonication, the amino acid profile of ultrasound pretreated hydrolysates showed significant changes particularly in the proline content and hydrophobic amino acids with an increased rate of 2.47% and 6.31%, respectively. Ultrasound pretreatment (600 watts, 12 min) improved functional properties of protein hydrolysates over control by enhancing surface hydrophobicity and solubility index with an increased rate of 130.76% and 34.22%. Moreover, the stability test showed that the ACE inhibitory activity remains stable against heat treatments. However, extensive heat, prolonged heating time, and alkaline conditions were not in the favor of stability test, while under mild heat and acidic conditions their ACE inhibitory activities were not significantly different from unheated samples.

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“…In both, the control and SDFU pretreated hydrolysates, the hydrolysed protein concentration increased gradually with increasing substrate concentration and hydrolysis time (Zou et al ., ). Hydrolysed protein concentration during the enzymolysis is increasing with increasing substrate concentration, and hydrolysis time has also been reported by some researchers (Galvao et al ., ; Jia et al ., ; Zhang et al ., ; Abdualrahman et al ., ). However, the rate of increase in both the control and SDFU samples became slower at low substrate concentrations of 5–10 g L −1 .…”

Section: Resultsmentioning

confidence: 97%

Enzymolysis reaction kinetics and thermodynamics of rapeseed protein with sequential dual‐frequency ultrasound pretreatment

Wali

Hayat

et al. 2017

Int J of Food Sci Tech

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SummaryWe evaluated the effect of sequential dual-frequency ultrasound (SDFU) pretreatments on rapeseed protein enzymolysis, using alcalase as a model enzyme. Hydrolysed protein concentrations, enzymolysis kinetics and thermodynamic parameters were investigated. The results showed that the hydrolysed rapeseed protein concentration following SDFU pretreatments was higher compared to that of the control for up to 75 min of enzymolysis at various substrate concentrations of 5-25 g L À1 ; both control and SDFU pretreatment groups showed first-order reaction kinetics. Compared to the control, the Michaelis-Menten constant (K M ) value decreased remarkably by 17.61%, while an increase in the binding frequency between enzyme and substrate (K A ) by 10.47% was observed. The thermodynamic parameters, enthalpy, entropy and activation energy were reduced in the SDFU pretreatment group compared to the control by 31.78%, 18.0% and 29.56%, respectively. SDFU pretreatment showed little effect on Gibbs free energy at the various temperatures studied.

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Thermal and single frequency counter‐current ultrasound pretreatments of sodium caseinate: enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution and antioxidant peptides

Abstract: SFCU pretreatment would be a useful tool for production of bioactive peptides from NaCas hydrolysate. © 2016 Society of Chemical Industry.

Cited by 18 publications

References 49 publications

Enzymolysis of walnut ( Juglans regia L.) meal protein: Ultrasonication‐assisted alkaline pretreatment impact on kinetics and thermodynamics

Enzymolysis of walnut ( Juglans regia L.) meal protein: Ultrasonication‐assisted alkaline pretreatment impact on kinetics and thermodynamics

Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

Enzymolysis reaction kinetics and thermodynamics of rapeseed protein with sequential dual‐frequency ultrasound pretreatment

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