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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong


IMPACT FACTOR 2017: 0.923

CiteScore 2017: 0.98

SCImago Journal Rank (SJR) 2017: 0.323
Source Normalized Impact per Paper (SNIP) 2017: 0.505

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1556-3758
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Volume 14, Issue 5-6

Issues

Immobilized enzymolysis of corn gluten meal under triple-frequency ultrasound

Wenjuan Qu
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  • School of Food and Biological Engineering, Jiangsu University, 301Xuefu Road Zhenjiang, Jiangsu, China
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/ Raya Masoud Sehemu
  • School of Food and Biological Engineering, Jiangsu University, 301Xuefu Road Zhenjiang, Jiangsu, China
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/ Tian Zhang
  • School of Food and Biological Engineering, Jiangsu University, 301Xuefu Road Zhenjiang, Jiangsu, China
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/ Bingjie Song
  • School of Food and Biological Engineering, Jiangsu University, 301Xuefu Road Zhenjiang, Jiangsu, China
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/ Lan Yang
  • School of Food and Biological Engineering, Jiangsu University, 301Xuefu Road Zhenjiang, Jiangsu, China
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/ Xiaofeng Ren
  • School of Food and Biological Engineering, Jiangsu University, 301Xuefu Road Zhenjiang, Jiangsu, China
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/ Haile Ma
  • School of Food and Biological Engineering, Jiangsu University, 301Xuefu Road Zhenjiang, Jiangsu, China
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Published Online: 2018-06-02 | DOI: https://doi.org/10.1515/ijfe-2017-0347

Abstract

The single frequency ultrasound mode is difficult to achieve an higher enzymolysis efficiency. The cost of protein enzymatic hydrolysis, using free enzyme is higher because the enzyme cannot be used repeatedly. Therefore, the effects of triple-frequency ultrasound (TFU) treatment on the performance, kinetics, and thermodynamics of immobilized Alcalase enzymolysis of corn gluten meal (CGM) were investigated in this research. The results showed that degree of hydrolysis (DH), peptide concentration, ACE inhibitory activity, and relative enzyme activity were increased by 20.6 %, 34.4 %, 24.1 %, and 25.8 %, respectively, by TFU treatment at the optimum conditions compared to the control. Kinetics and thermodynamic analyses revealed that TFU treatment successfully decreased the apparent constant (KM) by 27.0 % and increased the reaction rate constants (k) by 32.1 –200 % at 303.15–343.15 K. The energy of activation (Ea), enthalpy of activation (ΔH), and entropy of activation (ΔS) were reduced by 17.1 %, 15.2 –15.3 %, and 24.1 –31.8 %, respectively. Immobilized enzymolysis assisted by TFU was proved to be an efficient method to increase the enzymolysis efficiency, enzyme activity, and antihypertensive activity of the peptides through performance and mechanism discussion.

Keywords: corn gluten meal; enzymatic hydrolysis; ultrasound; immobilized enzyme; kinetics

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About the article

Wenjuan Qu

Wenjuan Qu was born in Shandong, China (1980). She got her PhD degree in Jiangsu University (2010). She has been working as an associate professor in School of Food and Biological Engineering, Jiangsu University, China since 2010. The main research direction is Food Physical Processing.

Raya Masoud Sehemu

Raya Masoud Sehemu was born in Tanzania (1987). She got her bachelor in State University of Zanzibar (2016). She is now studying in Jiangsu University for her Master’s degree. She will graduate in 2018.The main research direction is Food Physical Processing.

Tian Zhang

Tian Zhang was born in Shanxi, China (1993). She got her Bachelor’s degree in Jiangsu University (2015). She is now studying in Jiangsu University for her Master’s degree. She will graduate in 2018.The main research direction is Food Physical Processing.

Bingjie Song

Bingjie Song and Lan Yang were born in Jiangsu, China (1999). They are now studying in Jiangsu University for their Bachelor’s degree. They will graduate in 2019.

Xiaofeng Ren was born in Shandong, China (1980). He got his PhD degree in Jiangsu University (2014). He has been working as an associate professor in School of Food and Biological Engineering, Jiangsu University, China since 2006. The main research direction is Food Physical Processing.

Xiaofeng Ren

Xiaofeng Ren was born in Shandong, China (1980). He got his PhD degree in Jiangsu University (2014). He has been working as an associate professor in School of Food and Biological Engineering, Jiangsu University, China since 2006. The main research direction is Food Physical Processing.

Haile Ma

Haile Ma was born in Shanxi, China (1963). He got his PhD degree in Jiangsu University (1996). He has been working as a professor in School of Food and Biological Engineering, Jiangsu University, China since 1996. The main research direction is Food Physical Processing.


Received: 2017-10-23

Accepted: 2018-05-23

Revised: 2018-05-11

Published Online: 2018-06-02


Citation Information: International Journal of Food Engineering, Volume 14, Issue 5-6, 20170347, ISSN (Online) 1556-3758, DOI: https://doi.org/10.1515/ijfe-2017-0347.

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