Ultrasound assisted enzymolysis of sunflower meal protein: Kinetics and thermodynamics modeling

Abstract

This study examined the effect of dual‐frequency ultrasound (DFU) pretreatment on thermodynamics and kinetics of sunflower‐meal protein (SMP) using alcalase to improve efficiency in enzymolysis process. The concentration of hydrolyzed protein and kinetic parameters after traditional pretreatment (control) were investigated and compared with DFU‐assisted enzymolysis. The results indicated that DFU‐pretreatment enhanced SMP‐enzymolysis efficiency at different substrate and enzyme concentrations, temperature, and pH. Kinetics analysis showed DFU‐pretreatment reduced the Michaelis constant by 11.29%, while the apparent breakdown rate constant increased by 1.96%, indicating DFU‐pretreatment improved the affinity among substrate and enzyme. The rate constants for DFU‐pretreatment were increased by 45.96, 26.92, 21.14, and 27.89% at 293, 303, 313, and 323 K, respectively (p < .05). On Arrhenius kinetics, DFU reduced the activation energy, enthalpy and entropy by 24.28, 26.13, and 9.10%, respectively (p < .05). DFU had slight influence on Gibbs‐free energy when temperature increased from 293 to 323 K. Practical applications The positive impact of DFU pretreatment of sunflower meal protein on enzymatic hydrolysis kinetics makes this method suitable for use in the pharmaceutical and food process industries to yield peptides from residues of oil industry.

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

“…The MFSU‐assisted alkaline pretreated enzymolysis demonstrated a similar trend (Figure b). Literature reported proteolysis (hydrolysis) curves similar to the current study obtained from the various reactant concentrations and temperatures (Dabbour et al, ; Jin, Ma, Qu, et al, ; Qu et al, ).…”

“…Evidently, MFSU‐assisted alkaline pretreatment improved the enzymolysis with time and on a general basis. This phenomenon might be due to the unfolding of proteins by the MFSU‐assisted alkaline pretreatment to permit enzyme binding consequential in enhanced rates of hydrolysis (Dabbour et al, ; Wen, Zhang, Zhou, et al, ). Similarly, a significance ( p < 0.05) variance existed statistically amid the control and the MFSU‐assisted alkaline pretreated samples with respect to the concentration of hydrolyzed protein accumulated after the 90 min of hydrolysis with varying temperatures.…”

“…The attraction between reactant and the enzyme was represented by the ratio 1/ K M , the superficial constant in the Michaelis–Menten model. Consequently, a reduction in the value of K M signifies a high affinity and more efficient enzymolysis (Ayim et al, ; Dabbour et al, ; B. Wang et al, ). From Table , the rate constant ( K M ) obtained for MFSU‐assisted alkaline pretreatment enhanced the proteolysis of WMP with significant ( p < 0.05) decline in K M by 58.66% compared with the control an indication of a very high attraction between the substrate (WMP) and the enzyme (Trypsin) used for the reaction.…”

“…Ultrasound technology has been explored as an eco‐friendly and green processing technology requiring no toxic chemical application (Bermúdez‐Aguirre, Mobbs, & Barbosa‐Cánovas, ; Malomo, Onuh, Girgih, & Aluko, ; Uluko et al, ). Several researchers have proven the valuable influence of ultrasonic pretreatment on either extraction, structural, functional, or enzymatic hydrolysis efficiency of food materials like corn gluten meal, rice protein, tea residue, garlic powder, sunflower meal, and rapeseed protein (Ayim, Ma, Alenyorege, Ali, & Donkor, ; Dabbour et al, ; Jin, Ma, Qu, et al, ; Jin, Ma, Wang, et al, ; Jin et al, ; Li et al, ; Ma, Huang, Peng, Wang, & Yang, ; Yagoub, Ma, & Zhou, ). The improved enzymolysis parameters such as the initial rate of reaction ( k ) and energy (enthalpy, entropy, and Gibbs free energy) efficiency were accredited to the impact of ultrasonication (Dabbour et al, ; Uluko et al, ).…”

“…Ultrasound technology has been highly acknowledged to induce structural changes in food material under treatment before enzymolysis. It causes a rapid collision between enzyme and substrates resulting in an upsurge in the rate of enzymolysis with a resultant decrease in thermodynamic parameters with emphasis on activation energy ( E a ) and Gibbs free energy ( G ) (Ayim et al, ; Dabbour et al, ; Jin, Ma, Qu, et al, ; Qu et al, ). Additionally, ultrasound treatment causes a shift of the ultra‐violet visible light absorption and fluorescence emission due to the structure disorganization of proteins.…”