Relating the microstructure of enzyme dispersions in organic solvents to their kinetic behavior

Bracey, Emma; Stenning, Robert A.; Brooker, B. E.

doi:10.1016/s0141-0229(97)00138-5

Cited by 30 publications

(15 citation statements)

References 10 publications

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“…Previous researches indicated that enzyme activity could be greatly affected by ultrasound. Bracey, Stenning, and Brooker () found that the activity of subtilisin reduced with ultrasound treatment. Jiang et al () reported that the secondary‐structure of black bean protein could be changed when ultrasound of low‐frequency (20 kHz) was applied at 150 W for 12 min.…”

Section: Resultsmentioning

confidence: 99%

Effects of ultrasound on the physicochemical properties and microstructure of salted‐dried grass carp (Ctenopharyngodon idella)

Wang

Zheng-xiang

Wang

et al. 2017

J Food Process Engineering

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Ultrasound treatment was used for accelerating drying process and shortening drying time of salted‐dried grass carp, in parallel with evaluation of physicochemical properties and microstructure. The grass carp blocks were salted with ultrasound‐assisted treatment at 0–480 W, 40 kHz for 120 min, then put into heat pump dryer for drying at 50% humidity, 30 °C for 50 hr. The moisture content results showed that ultrasound treatment could significantly promote water loss rate. As the ultrasound power increased, the hardness, the relative content of monounsaturated fatty acid and polyunsaturated fatty acid and total content of free amino acid decreased while the saturated fatty acid and sensory scores increased, respectively. Furthermore, microstructure of the dried‐salted grass carp was studied using paraffin sections and the scanning electron microscope to understand the change of microstructure. In general, ultrasound‐assisted salting significantly increased drying rate, and improved the quality of salted‐dried grass carp. This study shows the potential application of ultrasound in food drying process. Practical applications The ultrasound was applied in order to facilitate the traditional process to produce salted‐dried grass carp. And physicochemical properties and microstructure of salted‐dried fish were measured. The results showed that the application of ultrasound could significantly promote the mass transfer of water and improved the product's appeal for customers. The outcome of this study demonstrated a method for producing better quality dried‐salted fish products with a fast speed in the future and showed a great potential of ultrasound in food drying process.

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Section: Resultsmentioning

confidence: 99%

Effects of ultrasound on the physicochemical properties and microstructure of salted‐dried grass carp (Ctenopharyngodon idella)

Wang

Zheng-xiang

Wang

et al. 2017

J Food Process Engineering

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“…Enhanced activity was explained by Bracey et al [33] by a reduction in particle size of enzyme agglomerated from 51 to 2 m after 30 min of sonication.…”

Section: Ultrasound-assisted Enzymatic Hydrolysis Reactionsmentioning

confidence: 97%

The role of ultrasound in analytical derivatizations

Castro

Priego-Capote

Peralbo‐Molina

2011

Journal of Chromatography B

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“…Thus, the ultrasonic cavitation is required to increase the enzymatic reaction rate rather than changing the enzymatic reaction constants (Shah & Gupta, 2008). Bracey et al (1998) noted that under specific conditions in the ultrasonic environment, the maximum reaction rate (V max ) of hydrolysis by the enzyme lipase increased, while the Michaelis constant (K M ) did not change. However, the use of a single frequency has several disadvantages; the main disadvantage is that using a nonuniform substance to dissipate energy leads to the mission of lowenergy yields in the chemical conversion (Feng et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Enzymolysis reaction kinetics and thermodynamics of rapeseed protein with sequential dual‐frequency ultrasound pretreatment

Wali

Hayat

et al. 2017

Int J of Food Sci Tech

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SummaryWe 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 À1 ; both control and SDFU pretreatment groups showed first-order reaction kinetics. Compared to the control, the Michaelis-Menten constant (K M ) value decreased remarkably by 17.61%, while an increase in the binding frequency between enzyme and substrate (K A ) 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.

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Relating the microstructure of enzyme dispersions in organic solvents to their kinetic behavior

Cited by 30 publications

References 10 publications

Effects of ultrasound on the physicochemical properties and microstructure of salted‐dried grass carp (Ctenopharyngodon idella)

Effects of ultrasound on the physicochemical properties and microstructure of salted‐dried grass carp (Ctenopharyngodon idella)

The role of ultrasound in analytical derivatizations

Enzymolysis reaction kinetics and thermodynamics of rapeseed protein with sequential dual‐frequency ultrasound pretreatment

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