Effects of multi-frequency power ultrasound on the enzymolysis of corn gluten meal: Kinetics and thermodynamics study |
| |
| Institution: | 1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China;2. Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China;3. Department of Hospitality, School of Applied Science and Technology, Koforidua Polytechnic, P.O. Box 981, Koforidua, Ghana;1. Dipartimento di Scienza e Alta Tecnologia, University of Insubria, Via Valleggio 11, 22100 Como, Italy;2. Dipartimento di Scienza e Tecnologia del Farmaco and NIS – Centre for Nanostructured Interfaces and Surfaces, University of Turin, Via P. Giuria 9, I-10125 Turin, Italy;1. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China;2. Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis, TN, 38163, USA;3. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, PR China;4. School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen, 518055, PR China;5. Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore, MD, 21201, USA;1. Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China;2. Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA;3. Department of Food Science, Northeast Agricultural University, Harbin 150030, China |
| |
| Abstract: | The effects of multi-frequency power ultrasound (MPU) pretreatment on the kinetics and thermodynamics of corn gluten meal (CGM) were investigated in this research. The apparent constant (KM), apparent break-down rate constant (kA), reaction rate constants (k), energy of activation (Ea), enthalpy of activation (ΔH), entropy of activation (ΔS) and Gibbs free energy of activation (ΔG) were determined by means of the Michaelis–Menten equation, first-order kinetics model, Arrhenius equation and transition state theory, respectively. The results showed that MPU pretreatment can accelerate the enzymolysis of CGM under different enzymolysis conditions, viz. substrate concentration, enzyme concentration, pH, and temperature. Kinetics analysis revealed that MPU pretreatment decreased the KM value by 26.1% and increased the kA value by 7.3%, indicating ultrasound pretreatment increased the affinity between enzyme and substrate. In addition, the values of k for ultrasound pretreatment were increased by 84.8%, 41.9%, 28.9%, and 18.8% at the temperature of 293, 303, 313 and 323 K, respectively. For the thermodynamic parameters, ultrasound decreased Ea, ΔH and ΔS by 23.0%, 24.3% and 25.3%, respectively, but ultrasound had little change in ΔG value in the temperature range of 293–323 K. In conclusion, MPU pretreatment could remarkably enhance the enzymolysis of CGM, and this method can be applied to protein proteolysis industry to produce peptides. |
| |
| Keywords: | Corn gluten meal Ultrasound Enzymolysis Kinetics Thermodynamics |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
