Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters

Abstract

Ultrasound has been widely used as a green and efficient non-thermal processing technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic hydrolysis, ultrasonic-pretreatment-assisted enzymatic hydrolysis can significantly improve the efficiency of enzymatic hydrolysis and enhance the biological activity of substrates. At present, this technology is mainly used for the extraction of bioactive substances and the degradation of biological macromolecules. This review is focused on the mechanism of enzymatic hydrolysis assisted by ultrasonic pretreatment, including the effects of ultrasonic pretreatment on the enzyme structure, substrate structure, enzymatic hydrolysis kinetics, and thermodynamics and the effects of the ultrasonic conditions on the enzymatic hydrolysis results. The development status of ultrasonic devices and the application of ultrasonic-assisted enzymatic hydrolysis in the food industry are briefly described in this study. In the future, more attention should be paid to research on ultrasound-assisted enzymatic hydrolysis devices to promote the expansion of production and improve production efficiency.

CO2‐NBs‐ assisted enzymatic hydrolysis as a new green approach for extraction of phenolic compounds from rhizomes of Polygonatum cyrtonema Hua

“…Meanwhile, the cavitation effects induce the secondary conformational change, which makes enzyme molecular stretch more flexible and changes the enzyme to a more catalytic structure. Thus, it increases the rate of formation of enzyme substrate complexes and the rate of product release from the enzyme (Qian et al ., 2023). Therefore, we deduce that the similar physical change happens in the CO 2 ‐NBs‐assisted enzymatic hydrolysis.…”

Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review

“…Guerra-Almonacid et al (2019) andQian et al(2023)observed significant enhancements in enzymatic protein hydrolysis through ultrasound pretreatment, andWang et al (2021) along withZhang et al (…”

Ultrasound-assisted innovations in protein processing: review

“…In addition to protein extraction, ultrasound is helpful for enzymatic protein hydrolysis. Ultrasound is a green and efficient non-thermal processing technology that aids in enzymatic hydrolysis, considerably boosting efficiency and increasing the biological activity of substrates as compared to typical enzymatic hydrolysis procedures [45].…”

“…Ultrasound, a green and efficient non-thermal processing technology, aids enzymatic hydrolysis, considerably boosting efficiency and increasing substrate biological activity. This use is especially noteworthy for the extraction of bioactive compounds and the breakdown of biological macromolecules [1].…”

“…Notably, ultrasonic pretreatment-assisted enzymatic hydrolysis stands out for its ability to considerably improve the efficiency of enzymatic processes while also increasing the biological activity of substrates. This method is mostly helpful for extracting bioactive compounds and breaking down biological macromolecules [1]. Another remarkable use is the extraction of proteins from watermelon seeds, which are considered food processing waste.…”