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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
发表期刊ULTRASONICS SONOCHEMISTRY
ISSN1350-4177
卷号35页码:351-358
摘要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.
关键词Enzymolysis Ultrasound Soy Sauce Residue Antioxidant
文章类型Article
WOS标题词Science & Technology ; Technology ; Physical Sciences
DOI10.1016/j.ultsonch.2016.10.013
收录类别SCI
语种英语
关键词[WOS]ENZYMATIC-HYDROLYSIS ; ANTIOXIDANT ACTIVITY ; PROTEIN ; PRETREATMENT ; INTENSITY ; ENZYMES ; PURIFICATION ; EXTRACTION ; STABILITY ; SYSTEM
WOS研究方向Acoustics ; Chemistry
WOS类目Acoustics ; Chemistry, Multidisciplinary
项目资助者National High Technology Research and Development Program ("863" Program) of China(2012AA021402 ; 2012AA021301)
WOS记录号WOS:000390494300038
引用统计
文献类型期刊论文
条目标识符http://ir.ipe.ac.cn/handle/122111/21863
专题生化工程国家重点实验室
作者单位Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing 100190, Peoples R China
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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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