Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology
文献类型：期刊论文
| 作者 | Chen, Xiangrong; Luo, Yijie; Qi, Benkun; Luo, Jianquan; Wan, Yinhua |
| 刊名 | ULTRASONICS SONOCHEMISTRY
 |
| 出版日期 | 2017-03-01 |
| 卷号 | 35页码:351-358 |
| 关键词 | Enzymolysis Ultrasound Soy sauce residue Antioxidant |
| ISSN号 | 1350-4177 |
| 英文摘要 | 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. |
| WOS标题词 | Science & Technology ; Technology ; Physical Sciences |
| 类目[WOS] | Acoustics ; Chemistry, Multidisciplinary |
| 研究领域[WOS] | Acoustics ; Chemistry |
| 关键词[WOS] | ENZYMATIC-HYDROLYSIS ; ANTIOXIDANT ACTIVITY ; PROTEIN ; PRETREATMENT ; INTENSITY ; ENZYMES ; PURIFICATION ; EXTRACTION ; STABILITY ; SYSTEM |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000390494300038 |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/21863]  |
| 专题 | 过程工程研究所_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 |
| 推荐引用方式 GB/T 7714 | 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. |
入库方式： OAI收割
来源：过程工程研究所
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