The stability of enzymes after sonication

Özbek, Belma; Ülgen, Kutlu Ö.

doi:10.1016/s0032-9592(00)00141-2

Cited by 158 publications

(58 citation statements)

References 12 publications

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“…Such as, Villamiel and de Jong [47] reported that ultrasound treatment (20 kHz, 120 μm) at temperature less than 55˚C did not inactivate alkaline phosphatase in milk, while only 22 and 14% inactivation was observed in γ-glutamyltranspeptidase and lactoperoxidase, respectively. Similar results were obtained for sonication (20 kHz, 7 -40 W) of alkaline phosphatase in buffer [41].…”

Section: Enzyme Inactivationsupporting

confidence: 84%

“…Enzyme inactivation generally increases with increasing ultrasound power, ultrasound freqency, exposure time, amplitude level, cavitation intensity, processing temperature and processing pressure, but decreases as the volume being treated increases [34,35,41,46].…”

Section: Enzyme Inactivationmentioning

confidence: 99%

“…Also, some researches concluded that the role of free radicals on the ultrasound inactivation of enzymes has also been indirectly confirmed through the effect of free radical scavenging solutes in horseradish peroxidase, catalase and glucose-6-phosphatase dehydrogenase [40]. Inactivation of enzymes by ultrasonic treatment shows discrepancy amoung enzymes due to the different amino acid composition and the conformational structure of the enzyme [41]. Lopez and Burgos [42] explained that inactivation of peroxidase by manothermosonication is due to the splitting its prosthetic heme group, as for the mechanism of heat inactivation.…”

Section: Enzyme Inactivationmentioning

confidence: 99%

“…The ultrasound stability of individual proteins varies between the enzymes [35,41,44,45] and also depends on ultrasound treatment conditions [34], the composition of treatment medium, treatment pH, and whether they are bound (e.g., membrane-bound proteins) or free (e.g., cytoplasmic proteins). Enzyme inactivation generally increases with increasing ultrasound power, ultrasound freqency, exposure time, amplitude level, cavitation intensity, processing temperature and processing pressure, but decreases as the volume being treated increases [34,35,41,46].…”

Section: Enzyme Inactivationmentioning

confidence: 99%

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Use of ultrasound in food preservation

Ercan¹,

Soysal²

2013

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Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysis methods and food processings such as freezing, cutting, drying, tempering, homogenization, degassing, antifoaming, filtration and extraction. Ultrasound can be used as a promoter or alternative to food processing. There may be numereous advantages of using ultrasound for food processing such as effective mixing, increased mass transfer, reduced energy, reduced temperature and increased production rate. Due to the elimination of microorganisms and enzymes without destroying nutrients of foods, ultrasound can be used as an alternative method to thermal treatments in the food preservation. Additionally, low power ultrasound is thought to be an attractive nonthermal method due to overcome problems which occur during heat treatments such as physical and chemical changes, nutritional loss and change in organoleptic properties. This review summarizes mechanism, operation and latest potential applications of ultrasound in the food preservation.

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Section: Enzyme Inactivationsupporting

confidence: 84%

Section: Enzyme Inactivationmentioning

confidence: 99%

Section: Enzyme Inactivationmentioning

confidence: 99%

Section: Enzyme Inactivationmentioning

confidence: 99%

See 2 more Smart Citations

Use of ultrasound in food preservation

Ercan¹,

Soysal²

2013

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“…These aggregates are produced by the exposure of the cystine residues in proteins to the superoxide radicals which are formed during sonication; this causes the formation of disulphide bonds between proteins [38]. However, an intermittent ultrasonic treatment using a duty cycle (as used in this study) could reduce the formation of free radicals [39]. There was no significant decrease in laccase after 5 min of sonication for the cellfree supernatants after 48 and 60 h of the cultivation (data not shown).…”

Section: Effect Of the Ultrasonic Treatment On The Release Of Intracementioning

confidence: 95%

Ultrasound-intensified laccase production from Trametes versicolor

Wang

Chen

et al. 2013

Ultrasonics Sonochemistry

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a b s t r a c tAn efficient intermittent ultrasonic treatment strategy was developed to improve laccase production from Trametes versicolor mycelia cultures. The optimized strategy consisted of exposing 2-day-old mycelia cultures to 5-min ultrasonic treatments for two times with a 12-h interval at the fixed ultrasonic power and frequency (120 W, 40 kHz). After 5 days of culture, this strategy produced the highest extracellular laccase activity of 588.9 U/L among all treatments tested which was 1.8-fold greater than the control without ultrasound treatment. The ultrasonic treatment resulted in a higher pellet porosity that facilitated the mass transfer of nutrients and metabolites from the pellets to the surrounding liquid. Furthermore, the ultrasonic treatment induced the expression of the laccase gene (lcc), which correlated with a sharp increase in both extracellular and intracellular laccase activity. This is the first study to find positive effects of ultrasound on gene expression in fungal cells. These results provide a basis for understanding the stimulation of metabolite production and process intensification by ultrasonic treatment in filamentous fungal culture.

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Ultrasonics for Enhanced Fluid Biofuel Production

Grewell

Montalbo‐Lomboy

2012

The Role of Green Chemistry in Biomass Processing and Conversion

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The stability of enzymes after sonication

Cited by 158 publications

References 12 publications

Use of ultrasound in food preservation

Use of ultrasound in food preservation

Ultrasound-intensified laccase production from Trametes versicolor

Ultrasonics for Enhanced Fluid Biofuel Production

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