Effect of ultrasound on the immunogenic corn cob xylan

Changes in the structural, molecular and functional properties of the immunogenic corn cob xylan evoked by ultrasonication in water, 1% NaOH and 5% NaOH were investigated. The reduction of the high molar mass (MM) fraction was more intense than that of the medium MM fraction, depending on the sonic power, sonication time, and alkali concentration. The chain degradation was more effective in the alkaline media. The UV-absorbing component, accompanying the xylan polymers in the whole MM range, showed an accumulation in the high MM region as well as shiftening to higher sizes, particularly in 5% NaOH. The sugar composition and primary structure of the xylan was almost retained under all irradiation conditions studied. Although the biological activity of the xylan was affected by the ultrasound, no significant decrease of the biological response was found at short irradiation time and low sonic power.     

Effect of ultrasound on the structural and physiochemical properties of organosolv soluble hemicelluloses from wheat straw.

Effect of ultrasound on the yield and physiochemical properties of hemicelluloses from wheat straw using 0.5 M NaOH in 60% aqueous methanol has been comparatively studied. The results showed that applying sonication for 5, 10, 15, 20, 25, 30, and 35 min resulted in an increasing yield of hemicelluloses by 2.9%, 3.9%, 6.0%, 8.6%, 8.6%, 8.6%, and 9.2% of the original hemicelluloses, respectively, in comparison with the experiment performed without ultrasonic assistance. The hemicelluloses isolated by ultrasound-assisted extraction, showed a slightly lower molecular weight, associated lignin, and thermal stability during the first stage of decomposition, but slightly more linear as compared to the hemicelluloses obtained by classical method without ultrasonic irradiation. No substantial differences in the main structure features between the hemicellulosic preparations isolated by classical or ultrasound-assisted extractions were found.     

Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex

Ultrasound technology was used to treat rice bran protein (RBP), and the structural and functional properties of ultrasonically treated RBP (URBP) and its chlorogenic acid (CA) complex were studied. When ultrasonic power of 200 W was applied for 10 min, the maximum emission peak λ_max of the URBP-CA complex in the fluorescence spectrum was red-shifted by 3.6 nm compared to that of the untreated complex. The atomic force microscope (AFM) analysis indicated that the surface roughness of the complex was minimized (3.89 nm) at the ultrasonic power of 200 W and treatment time of 10 min. Under these conditions, the surface hydrophobicity (H₀) was 1730, the contents of the α-helix and β-sheet in the complex were 2.97% and 6.17% lower than those in the untreated sample, respectively, the particle size decreased from 106 nm to 18.2 nm, and the absolute value of the zeta-potential increased by 11.0 mV. Therefore, ultrasonic treatment and the addition of CA changed the structural and functional properties of RBP. Moreover, when ultrasonic power of 200 W was applied for 10 min, the solubility, emulsifying activity index (EAI), and emulsion stability index (ESI) were 68%, 126 m²/g, and 37 min, respectively.     

The effect of ultrasound on the structure and properties of the water-soluble corn hull heteroxylan

Ultrasonic irradiation of a water-soluble corn hull xylan fraction in neutral and alkaline aqueous medium has been found to produce significant changes in its molecular properties. Degradation is first manifested by a decrease in the large molar mass component under generation of polymer chains with about the same size as those of the main molar mass component. The latter is slightly shifted to the lower molar mass region only at stronger irradiation conditions. Ultrasonication of the xylan in neutral aqueous medium at high ultrasound power and/or long irradiation caused no significant changes in its sugar composition, primary structure and viscoelastic properties.     

Effects of multi-frequency power ultrasound on the enzymolysis and structural characteristics of corn gluten meal

The aim of this study was to investigate the effect of multi-frequency power ultrasound (sweeping frequency and pulsed ultrasound (SFPU) and sequential dual frequency ultrasound (SDFU)) on the enzymolysis of corn gluten meal (CGM) and on the structures of the major protein fractions (zein, glutelin) of CGM. The results showed that multi-frequency power ultrasound pretreatments improved significantly (P < 0.05) the degree of hydrolysis and conversion rate of CGM. The changes in UV–Vis spectra, fluorescence emission spectra, surface hydrophobicity (H₀), and the content of SH and SS groups indicated unfolding of zein and glutelin by ultrasound. The circular dichroism analysis showed that both pretreatments decreased α-helix and increased β-sheet of glutelin. The SFPU pretreatment had little impact on the secondary structure of zein, while the SDFU increased the α-helix and decreased the β-sheet remarkably. Scanning electron microscope indicated that both pretreatments destroyed the microstructures of glutelin and CGM, reduced the particle size of zein despite that the SDFU induced aggregation was observed. In conclusion, multi-frequency power ultrasound pretreatment is an efficient method in protein proteolysis due to its sonochemistry effect on the molecular conformation as well as on the microstructure of protein.     

Effect of ultrasonic power on the emulsion stability of rice bran protein-chlorogenic acid emulsion

In this study, rice bran protein–chlorogenic acid (RBP–CA) emulsion was subjected to an ultrasonic-assisted treatment technique. The encapsulation efficiency and loading capacity of chlorogenic acid (CA), and the morphology, particle size, zeta (ζ)-potential, atomic force microscopy image, viscosity, turbidity, and interfacial protein content of the emulsion under different ultrasonic power were investigated. The results revealed that the emulsion exhibited an encapsulation efficiency and loading capacity of 86.26 ± 0.11% and 17.25 ± 0.06 g/100 g, respectively, at an ultrasonic power of 400 W. In addition, the size of the emulsion droplets decreased and became more evenly distributed. Furthermore, the viscosity of the emulsion decreased significantly, and it exhibited a turbidity and interfacial protein content of 24,758 and9.34 mg/m², respectively. Next, the storage, oxidation, thermal, and salt ion stabilities of the emulsion were evaluated. The results revealed that the ultrasonic-assisted treatment considerably improved the stability of the emulsion.     

Effect of ultrasound on protein functionality

The review focus on the effect of ultrasound on protein functionality. The presence of transient ultrasonic mechanical waves induce various sonochemical and sonomechanical effects on a protein. Sonochemical effects include the breakage of chains and/or the modification of side groups of aminoacids. Sonomechanical modifications by enhanced molecular agitation, might lead to the transient or permanent modification of the 3D structure of the folded protein. Since the biological function of proteins depends on the maintenance of its 3D folded structure, both sonochemical and sonomechanical effects might affect its properties. A protein might maintain its 3D structure and functionality after minor sonochemical effects, however, the enhanced mass transfer by sonomechanical effects might expose internal hydrophobic residues of the protein, making protein unfolding to an irreversible denatured state. Ultrasound enhanced mass transport effects are unique pathways to change the 3D folded structure of proteins which lead to a new functionality of proteins as support shield materials during the formation microspheres. Enzymes are proteins and their reactions should be conducted in a reactor set-up where enzymes are protected from sonic waves to maximize their catalytic efficiency. In this review, focused examples on protein dispersions/emulsions and enzyme catalysis are given.     

Effect of ultrasound on heterogeneous systems

Examples of sonochemical reactions occuring under heterogeneous conditions are discussed with respect to their mechanism. The activation of a metal surface involves complex phenomena, in which parameters of importance seem to be the hardness and the adhesion of the passivating layer. Some considerations are given on the probable link between sonochemistry and tribochemistry.     

Effect of ultrasound on the characteristics of superplastic deformation

The deformation of aluminum–lithium alloy 1420 is investigated in the region of temperatures of its superplasticity T = 320–395°C under the simultaneous action of stretching load and axial ultrasonic vibrations. The estimates of the activation parameters of deformation show that the activation energy of deformation during stretching with ultrasonic vibrations and without them are close both at the stage of hardening and at the stage of softening. It is concluded that the ultrasonic vibrations facilitate intragranular deformation at the hardening stage and promote an increase in its contribution to the total deformation without changing the deformation mechanisms.     

Effects and mechanism of dual-frequency power ultrasound on the molecular weight distribution of corn gluten meal hydrolysates

The impact of dual-frequency power ultrasound (DPU) on the molecular weight distribution (MWD) of corn gluten meal (CGM) hydrolysates and its mechanism were investigated in the present study. The mechanism was studied from aspects of structural and nano-mechanical characteristics of the major protein fractions of CGM, viz. zein and glutelin. The results of molecular weight distribution indicated that DPU pretreatment of CGM was beneficial to the preparation of peptides with molecular weights of 200–1000 Da. Moreover, FTIR spectral analysis and atomic force microscopy characterization showed that the DPU pretreatment changed the contents of secondary structure of proteins, decreased the particle height and surface roughness of glutelin, reduced the Young’s modulus and stiffness of zein while increased its adhesion force. In conclusion, DPU pretreatment of proteins before proteolysis is an efficient alternative method to produce short-chain peptides because of its positive effects originating from acoustic cavitation on the molecular conformation, nano-structures and nano-mechanical properties of proteins as well.     

Effects of multi-frequency power ultrasound on the enzymolysis of corn gluten meal: Kinetics and thermodynamics study

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 (K_M), apparent break-down rate constant (k_A), reaction rate constants (k), energy of activation (E_a), 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 K_M value by 26.1% and increased the k_A 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 E_a, 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.     

Effect of ultrasound sonication on electroplating of iridium

Effect of ultrasound sonication was examined on the electroplating of iridium in aqueous hexabromoiridate(III) solution. The electrodeposits were evaluated by observing the defects of the iridium deposits by means of voltammetry, in which the current-potential curves of the iridium deposits on copper were measured. Applying ultrasound sonication to the electroplating of iridium decreased the defects including the cracks in the deposit whenever the glycerol as the additives was contained or not in the electrolyte.     

超声波对固定化酶活性的影响

本文介绍了超声波对固定化酶的影响，同时对作用过程中的影响因素进行了阐述，并探讨了超声波影响固定化酶的可能机理。     

Effect of ultrasound on the kinetics of anti-solvent crystallization of sucrose

The effect of ultrasound on the kinetics of anti-solvent crystallization of sucrose was studied. The influence of temperature, stirring rate, supersaturation and ultrasonic power on the anti-solvent crystallization of sucrose was investigated. The relationship between infrared spectral characteristic band of sucrose and supersaturation was determined with an online reaction analyzer. The crystal size distribution of sucrose was detected by a laser particle-size analyzer. Ultrasound accelerated the crystallization process, and had no impact on the crystal shape. Abegg, Stevens and Larson model was fitted to the experimental data, and the results were the following: At 298.15 K, the average size of crystals was 133.8 μm and nucleation rate was 4.87 × 10⁹ m⁻³·s⁻¹ without ultrasound. In an ultrasonic field, the average size was 80.5 μm, and nucleation rate was 1.18 × 10¹¹ m⁻³·s⁻¹. Ultrasound significantly reduced the average size of crystals and improved the nucleation rate. It was observed that the crystal size decreased with the increase of stirring rate in silent environment. When the stirring rate increased from 250 to 400 rpm, the average size decreased from 173.0 to 132.9 μm. However, the stirring rate had no significant impact on the crystal size in the ultrasonic field. In addition, the activation energy of anti-solvent crystallization of sucrose was decreased, and the kinetic constant of nucleation rate was increased due to the effect of ultrasound. In the ultrasonic field, the activation energy was reduced from 20422.5 to 790.5 J·mol⁻¹, and the kinetic constant was increased from 9.76 × 10² to 8.38 × 10⁸.     

Effect of ultrasound on the flocculation-sedimentation and thickening of unclassified tailings

In back-fill mining, how to rapidly increase the concentration of tailings is an important problem facing mining engineers. In this paper, the effects of ultrasound frequency (17–25 kHz), power (50–100 W), duration (5–20 min) and start time (3–12 min) on the final underflow concentration (FUC) of unclassified tailings (UTs) were investigated. The flocculation-sedimentation and thickening of tailings were compared with and without ultrasound application. The response surface method was applied to analyze the primary and secondary relationships and interactive relationships between the various ultrasound operating parameters and the FUC, and the optimal conditions were determined. In addition, Environmental Scanning Electron Microscope (E-SEM) was used to analyze the structural changes of underflow aggregates and clearly demonstrated a denser underflow after ultrasound treatment. The results indicated that ultrasound can significantly improve the underflow concentration of the UTs slurry. The frequency and power are the most important influencing factors. The best conditions for ultrasound application are a frequency of 20.4 kHz, power of 90 W, duration of 6.2 min and start time at 15.0 min. The FUC reached 71.75% after several minutes of sonication, which is 4.31% higher than the FUC of free flocculation. The results of E-SEM analysis showed significant differences among the microstructures of settled tailings (STs) after free flocculation and 17 and 20 kHz ultrasound treatment. Ultrasound at a frequency of 20 kHz has a more effective mechanical vibration and cavitation action and can therefore effectively break the polymer flocculant chains into shorter chains and promote the compaction of tailings and the release of water. The size distributions of the flocs before and after sonication also support this conclusion.     

Effect of ultrasound on deformation of crystalline materials

The results are presented on computer simulation of plastic deformation of a single crystal under action of constant and alternating loads applied simultaneously. A model of nucleation and motion of dislocation lines on the area of simulating with defects arranged randomly is briefly described. Regions of varying the plasticity curve under action of an ultrasound load are found; the influence of the amplitude, frequency, and time of applying the ultrasonic load is determined. It is shown that there is a frequency at which the deformation of the material is maximal.     

Effect of ultrasound on oil removal from soils

The soil-flushing method enhanced by ultrasonic waves is a new technique that potentially can become an effective method for in situ remediation of the ground contaminated by NAPL hydrocarbons. This study investigated the effectiveness of ultrasound enhancement in the soil-flushing method for a range of conditions involving soil type, soil density, flushing rate, and sonication power. The study was conducted in the laboratory using specially designed and fabricated equipment. The test results indicated that the rate of contaminant extraction increased considerably with increasing sonication power up to the level where cavitation occurred. The effectiveness of sonication-enhanced soil-flushing can be expressed as a function of (D(10))(2)*i, in which D(10) is the effective grain size, and i is the hydraulic gradient.     

Effect of ultrasound on the activity of alliinase from fresh garlic

Alliinase is a homodimeric glycoprotein found most often in genus Allium plants. In this study, alliinase was purified from fresh garlic by using ammonium sulfate precipitation and gel filtration on a Sephacryl S-200 column. Homogeneity of the purified protein with a molecular weight of 54,000 Da was confirmed by SDS-PAGE. The effect of ultrasound on the alliinase activity was further studied. The optimal parameters for stimulating the alliinase activity were as follows: ultrasonic intensity, 0.5 W/cm(2) and ultrasonic frequency, 40 kHz. Under the optimal conditions, ultrasonic irradiation did not affect the enzyme's optimal temperature and pH, and improved its thermal stability. The low frequency and mild intensity ultrasound could increase the alliinase activity about 47.1%. Under ultrasound, the alliinase activity was inhibited by exogenous pyridoxal 5'-phosphate (PLP) and K(+), and obviously enhanced by Fe(2+). However, PLP and both of the metal ions showed opposite effects in the absence of ultrasound. Ultrasound could retard or slow down the inhibitory effect of l-cysteine on the alliinase activity. These results indicated that the activity of alliinase from fresh garlic might be enhanced by the low frequency and mild intensity ultrasound.     

Effect of ultrasound and temperature on tomato peroxidase

Tomato peroxidase (POD) was inactivated by heat and ultrasound. Thermal inactivation of tomato POD was performed at temperatures of 63, 64, 65, 66 and 67°C. Thermal inactivation of POD in tomato showed apparent first-order kinetics. E(a) was calculated from the slopes of Arrhenius plot and found as 14.9×10(4) J/mol. The effect of ultrasound on tomato peroxidase inactivation was investigated at 15%, 25%, 40%, 50% and 75% ultrasonic powers for 20-150 s. It was observed that as the ultrasonic power increased, inactivation rate increased. 100% POD inactivation was observed at 50% power for 150 s and at 75% power for 90 s of ultrasonication. Regeneration of POD activity was investigated for the samples exposed to ultrasound at different ultrasonic powers. It was observed that at 15% and 25% ultrasonic powers, residual enzyme activity increased linearly, whereas at powers of 40%, 50% and 75% residual enzyme activity increased nonlinearly. There was no regeneration in the samples which 100% enzyme inactivation obtained by ultrasound. A significant decrease in vitamin C content of tomato extract was observed as a function of temperature and treatment time, whereas ultrasonic treatment had no significant effect on vitamin C content of tomato extract.