Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein |
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| Institution: | 1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China;2. Jiangsu Key Laboratory of Regional Resource Exploitation and Medicinal Research, Huaiyin Institute of Technology, Huaian 223003, Jiangsu, China;3. College of Bioscience and Engineering, Hebei University of Science and Technology, Shijiazhuang, China;4. Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China;5. School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia |
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| Abstract: | Effect of multi-frequency power ultrasound (MFPU) pretreatments on the degree of hydrolysis (DH) and mechanism of casein during alcalase enzymolysis was investigated. Results showed that MFPU pretreatment in tri-frequency 20/40/60 kHz mode significantly (p < 0.05) improved the DH value of casein. Variation of intrinsic fluorescence spectrum indicated the unfolding and degradation of casein occurred after MFPU pretreatment. Fourier transform infrared spectra showed that α-helix and β-sheet content of MFPU pretreated casein decreased, while β-turn and random coil content increased. Surface topography and nanostructures of caseins were found modified after MFPU pretreatments by the analysis of scanning electron microscopy (SEM) and atomic force microscopy (AFM). The SEM analysis also indicated that the enzymolysis residues of casein pretreated by MFPU were smaller than untreated samples. In conclusion, the MFPU can be used as an efficient pretreatment method to promote the enzymolysis of casein. |
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| Keywords: | Multi-frequency power ultrasound Casein Enzymolysis SEM AFM |
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