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Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology
Chen, Xiangrong; Luo, Yijie; Qi, Benkun; Luo, Jianquan; Wan, Yinhua
2017-03-01
Source PublicationULTRASONICS SONOCHEMISTRY
ISSN1350-4177
Volume35Pages:351-358
Abstract

Ultrasonic probe-assisted enzymolysis technology was developed to improve the hydrolysis efficiency of soy sauce residue (SSR). The effects of enzyme type and enzymatic hydrolysis parameters on the hydrolysis degree of SSR were studied firstly to obtain the optimal enzymatic hydrolysis conditions. Then the effects of ultrasound on protease activity and structure of SSR were investigated to elucidate the acting mechanism of ultrasound. Finally, the ultrasonic-assisted enzymatic hydrolysis modes were designed and compared, and the hydrolysates from SSR were characterized to evaluate their further application. The results showed that a hydrolysis degree of 15.53% could be obtained under the optimum enzymolysis conditions: enzyme amount 6000 U/g, pH 7.8, temperature 50 degrees C, the ratio of substrate to water phase 1:20, hydrolysis time 4 h. Increasing ultrasound treatment time or power could reduce substrate size and consequently enhance the catalytic surface area. Prolonging ultrasound treatment time had a negative influence on enzyme activity, but low ultrasound power was helpful for increasing the enzyme activity. Ultrasound pretreatment of SSR followed by enzymatic hydrolysis increased the hydrolysis degree by 47.6%. When the ultrasound was applied directly to enzymolysis process, the hydrolysis degree of SSR exhibited an increase of 33.0%. The hydrolysates from SSR exhibited good antioxidant activities, and had a potential use as a functional ingredient in food or feed industry. (C) 2016 Elsevier B.V. All rights reserved.

KeywordEnzymolysis Ultrasound Soy Sauce Residue Antioxidant
SubtypeArticle
WOS HeadingsScience & Technology ; Technology ; Physical Sciences
DOI10.1016/j.ultsonch.2016.10.013
Indexed BySCI
Language英语
WOS KeywordEnzymatic-hydrolysis ; Antioxidant Activity ; Protein ; Pretreatment ; Intensity ; Enzymes ; Purification ; Extraction ; Stability ; System
WOS Research AreaAcoustics ; Chemistry
WOS SubjectAcoustics ; Chemistry, Multidisciplinary
Funding OrganizationNational High Technology Research and Development Program (
WOS IDWOS:000390494300038
Citation statistics
Cited Times:6[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.ipe.ac.cn/handle/122111/21863
Collection生化工程国家重点实验室
AffiliationChinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing 100190, Peoples R China
Recommended Citation
GB/T 7714
Chen, Xiangrong,Luo, Yijie,Qi, Benkun,et al. Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology[J]. ULTRASONICS SONOCHEMISTRY,2017,35:351-358.
APA Chen, Xiangrong,Luo, Yijie,Qi, Benkun,Luo, Jianquan,&Wan, Yinhua.(2017).Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology.ULTRASONICS SONOCHEMISTRY,35,351-358.
MLA Chen, Xiangrong,et al."Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology".ULTRASONICS SONOCHEMISTRY 35(2017):351-358.
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