Improving the enzymolysis efficiency of potato protein by simultaneous dual-frequency energy-gathered ultrasound pretreatment: Thermodynamics and kinetics |
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| 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, Zhenjiang 212013, China;3. School of Mechanical Engineering, Jiangsu University, Zhenjiang 212013, China;1. School of Food and Biological Engineering, Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, No.301 Xuefu Road, Zhenjiang 212013, China;2. Faculty of Agriculture, University of Zalingie, PO Box 6, Zalingie, Sudan;1. School of Food and Biological Engineering, Jiangsu University, 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 520003, Nigeria;1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China;2. Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt;3. Faculty of Agriculture, University for Development Studies, Tamale, Ghana;1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China;2. Institute of Agricultural Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China;3. Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China;4. Jiangsu Provincial Research Center of Bio-Process and Separation Engineering of Agri-Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China |
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| Abstract: | The thermodynamics and kinetics of traditional and simultaneous dual frequency energy-gathered ultrasound (SDFU) assisted enzymolysis of potato protein were investigated to get the knowledge of the mechanisms on the SDFU’s promoting efficiency during enzymolysis. The concentration of potato protein hydrolysate and parameters of thermodynamic and kinetic during traditional and SDFU assisted enzymolysis were determined. The results showed that potato protein hydrolysate concentration of SDFU assisted enzymolysis was higher than traditional enzymolysis at the hydrolysis time of 60 min (p < 0.05) whereas not significantly different at 120 min (p > 0.05). In some cases, SDFU assisted enzymolysis took less hydrolysis time than traditional enzymolysis when the similar conversion rates of potato protein were obtained. The thermodynamic papameters including the energy of activation (Ea), enthalpy of activation (△H), entropy of activation (△S) were reduced by ultrasound pretreatment while Gibbs free energy of activation (△G) increased little (1.6%). Also, kinetic papameters including Michaelis constant (KM) and catalytic rate constant (kcat) decreased by ultrasound pretreatment. On the contrary, reaction rate constants (k) of SDFU assisted enzymolysis were higher than that of traditional enzymolysis (p < 0.05). It was indicated that the efficiency of SDFU assisted enzymolysis was higher than traditional enzymolysis in a limited time. The higher efficiency of SDFU assisted enzymolysis was related with the decrease of Ea and KM by lowering the energy barrier between ground and active state and increasing affinity between substrate and enzyme. |
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| Keywords: | Potato protein Ultrasound Enzymolysis Kinetic Thermodynamic |
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