Enzymolysis reaction kinetics and thermodynamics of rapeseed protein with sequential dual‐frequency ultrasound pretreatment. (16th October 2017)

• Record Type: Journal Article
• Authors: Wali, Asif; Ma, Haile; Hayat, Khizar; Ren, Xiaofeng; Ali, Zeshan; Duan, Yuqing; Rashid, Muhammad Tayyab
• Is Part Of: International journal of food science & technology. Volume 53:Number 1(2018)
• Page Start: 72
• Page End: 80
• Publication Date: 2017-10-16
• Subjects: Enzymolysis kinetics -- rapeseed protein -- sequential dual‐frequency ultrasound pretreatment -- thermodynamics; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13555
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: We evaluated the effect of sequential dual‐frequency ultrasound (SDFU) pretreatments on rapeseed protein enzymolysis, using alcalase as a model enzyme. Hydrolysed protein concentrations, enzymolysis kinetics and thermodynamic parameters were investigated. The results showed that the hydrolysed rapeseed protein concentration following SDFU pretreatments was higher compared to that of the control for up to 75 min of enzymolysis at various substrate concentrations of 5–25 g L −1 ; both control and SDFU pretreatment groups showed first‐order reaction kinetics. Compared to the control, the Michaelis–Menten constant (KM ) value decreased remarkably by 17.61%, while an increase in the binding frequency between enzyme and substrate (KA ) by 10.47% was observed. The thermodynamic parameters, enthalpy, entropy and activation energy were reduced in the SDFU pretreatment group compared to the control by 31.78%, 18.0% and 29.56%, respectively. SDFU pretreatment showed little effect on Gibbs free energy at the various temperatures studied. Abstract : Schematic representation of mechanism of Sequential dual‐frequency ultrasound pretreatment on rapeseed protein enzymolysis kinetics and thermodynamics.