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Qian J, Chen D, Zhang Y, Gao X, Xu L, Guan G, Wang F. Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters. Foods 2023; 12:4027. [PMID: 37959146 PMCID: PMC10647539 DOI: 10.3390/foods12214027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 10/30/2023] [Accepted: 11/02/2023] [Indexed: 11/15/2023] Open
Abstract
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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Affiliation(s)
- Jingya Qian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Di Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Yizhong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Ling Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
- Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Guoqiang Guan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Feng Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
- Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China
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Ma X, Liu D, Hou F. Sono-activation of food enzymes: From principles to practice. Compr Rev Food Sci Food Saf 2023; 22:1184-1225. [PMID: 36710650 DOI: 10.1111/1541-4337.13108] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 11/29/2022] [Accepted: 12/27/2022] [Indexed: 01/31/2023]
Abstract
Over the last decade, sono-activation of enzymes as an emerging research area has received considerable attention from food researchers. This kind of relatively new application of ultrasound has demonstrated promising potential in facilitating the modern food industry by broadening the application of various food enzymes, improving relevant industrial unit operation and productivity, as well as increasing the yield of target products. This review aims to provide insight into the fundamental principles and possible industrialization strategies of the sono-activation of food enzymes to facilitate its commercialization. This review first provides an overview of ultrasound application in the activation of food protease, carbohydrase, and lipase. Then, the recent development on ultrasound activation of food enzymes is discussed on aspects including mechanisms, influencing factors, modification effects, and its applications in real food systems for free and immobilized enzymes. Despite the far fewer studies on sono-activation of immobilized enzymes compared with those on free enzymes, we endeavored to summarize the relevant aspects in three stages: ultrasound pretreatment of free enzyme/carrier, assistance in immobilization process, and modification of the already immobilized enzyme. Lastly, challenges for the scalability of ultrasound in these target areas are discussed and future research prospects are proposed.
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Affiliation(s)
- Xiaobin Ma
- Teagasc Food Research Centre, Fermoy, Co. Cork, Ireland
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Furong Hou
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
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Xu J, Zhang R, Han Z, Wang Z, Wang F, Deng L, Nie K. The highly-stable immobilization of enzymes on a waste mycelium carrier. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2020; 271:111032. [PMID: 32778312 DOI: 10.1016/j.jenvman.2020.111032] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 06/22/2020] [Accepted: 06/28/2020] [Indexed: 06/11/2023]
Abstract
Mycelium is an abundant waste from the fermentation industry, and the environmental problems associated with its required disposal seriously limited the development of fermentation industry. In China, millions of tons of various kinds of mycelium residues were produced each year. Research into providing added-value to mycelium, while avoiding its disposal, is hence of paramount importance. Mycelium can be used as carrier for enzymes, while the enzyme immobilization moreover improves their stability and lifetime performance. Carrier recycling, the natural degradation and disposal of artificial polymer carriers are critical issues in immobilization. This research investigated its use to manufacture a highly-stable immobilized enzyme. An acid pretreatment was employed to enhance the adsorption ability of mycelium, and its adsorption ability was compared with other carriers. Under the optimal conditions, a core-shell immobilized enzyme with porous structure was obtained. The stability and the recycle results of the evaluation indicated the excellent performance of the immobilized enzyme. The mycelium recycling was also investigated to verify the practicability. All the results indicated that the use of a mycelium-based carrier was a promising strategy for the reutilization of the fermentation waste, and this technique provides an alternative way to reduce the total amount of the waste mycelium. Meanwhile, the stability and reusability performance of the mycelium-based immobilization could also decrease the influence of the disposal of the solid waste from denatured enzymes to the environment.
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Affiliation(s)
- Juntao Xu
- Beijing Key Lab of Bioprocess, National Energy R&D Center for Biorefinery, Beijing, 100029, PR China; College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, PR China
| | - Renwei Zhang
- Beijing Key Lab of Bioprocess, National Energy R&D Center for Biorefinery, Beijing, 100029, PR China; College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, PR China
| | - Zehui Han
- Beijing Key Lab of Bioprocess, National Energy R&D Center for Biorefinery, Beijing, 100029, PR China; College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, PR China
| | - Zheng Wang
- Beijing Key Lab of Bioprocess, National Energy R&D Center for Biorefinery, Beijing, 100029, PR China; College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, PR China
| | - Fang Wang
- Beijing Key Lab of Bioprocess, National Energy R&D Center for Biorefinery, Beijing, 100029, PR China; College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, PR China
| | - Li Deng
- Beijing Key Lab of Bioprocess, National Energy R&D Center for Biorefinery, Beijing, 100029, PR China; College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, PR China.
| | - Kaili Nie
- Beijing Key Lab of Bioprocess, National Energy R&D Center for Biorefinery, Beijing, 100029, PR China; College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, PR China.
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Zhang Z, Bai G, Xu D, Cao Y. Effects of ultrasound on the kinetics and thermodynamics properties of papain entrapped in modified gelatin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105757] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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