Enzymolysis kinetics,thermodynamics and model of porcine cerebral protein with single-frequency countercurrent and pulsed ultrasound-assisted processing |
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| Institution: | 1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China;2. School of Chemistry and Chemical Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China;3. School of the Environment and Safety, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China;4. School of Pharmacy, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China;1. Key Laboratory of Tropical Marine Bio-resources and Ecology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, PR China;2. Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, PR China;3. State Key Laboratory Breeding Base for Sustainable Exploitation of Tropical Biotic Resources, College of Marine Science, Hainan University, Haikou 570228, PR China;1. Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China;2. School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China;3. Collaborative Innovation Center of Food Production and Safety, Henan Province, 5 Dongfeng Road, Zhengzhou, Henan 450002, China;4. Department of Agricultural and Food Engineering, University of Uyo, P.M.B 1017, Uyo 520001, Nigeria;5. Department of Biosystems Engineering and Soil Science, The University of Tennessee, 2506 E.J. Chapman Drive, Knoxville, TN 37996, USA;1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China;2. School of Life Science and Engineering, Southwest University of Science and Technology, 59 Qinglong Road, Mianyang, Sichuan 621000, PR China;3. Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, PR China;4. Faulty of Agriculture, University of Zalingei, PO Box 6, Zalingei, Sudan;1. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China;2. Department of Enterprise Innovation, Jiangsu Science and Technology Development Strategy Research Institute, Nanjing 210042, PR China;3. Ginling College, Nanjing Normal University, Nanjing 210024, PR China;4. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China |
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| Abstract: | The present work investigated the enzymolysis kinetics, thermodynamics and model of porcine cerebral protein (PCP) which was pretreated by single-frequency countercurrent and pulsed ultrasound. The kinetic constants for ultrasonic pretreated and traditional enzymolysis have been determined. Results showed that the value of KM in ultrasonic PCP (UPCP) enzymolysis decreased by 9% over that in the traditional enzymolysis. The values of reaction rate constant (k) for UPCP enzymolysis increased by 207%, 121%, 62%, and 45% at 293, 303, 313 and 323 K, respectively. For the thermodynamic parameters, ultrasound decreased activation energy (Ea), change in enthalpy (ΔH) and entropy (ΔS) by 76%, 82% and 31% in PCP, respectively. However, ultrasound had little change in Gibbs free energy (ΔG) value in the temperature range of 293–323 K. Therefore, a general kinetic equation for the enzymolysis model of UPCP by a simple empirical equation was suggested. The experimental values fits with the enzymolysis kinetic model with a low average relative error (4%) confirmed that the kinetic model was accurate to reflect the enzymolysis process. The positive effect of single-frequency countercurrent and pulsed ultrasound in this study and application of the kinetic model may be useful for the release of bioactive peptides from meat processing by-products. |
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| Keywords: | Porcine cerebral protein Single-frequency countercurrent and pulsed ultrasound Enzymolysis Kinetics Thermodynamics Enzymolysis model |
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