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Effects of ultrasonic, microwave, and combined ultrasonic-microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon (Acipenser sinensis).
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2020-06-19 , DOI: 10.1111/jfbc.13292
Anwar Noman 1, 2 , Jiang Qixing 1 , Yanshun Xu 1 , Sherif M Abed 1, 3 , Mohammed Obadi 1 , Abdelmoneim H Ali 1 , Wedad Q Al-Bukhaiti 1 , Wenshui Xia 1
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2020-06-19 , DOI: 10.1111/jfbc.13292
Anwar Noman 1, 2 , Jiang Qixing 1 , Yanshun Xu 1 , Sherif M Abed 1, 3 , Mohammed Obadi 1 , Abdelmoneim H Ali 1 , Wedad Q Al-Bukhaiti 1 , Wenshui Xia 1
Affiliation
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Degree of hydrolysis (DH), yield, amino acid profile, protein solubility, and antioxidant activity of Chinese sturgeon protein hydrolysates, as influenced by thermal pretreatment, ultrasonic (US), microwave (MW), and combined US‐microwave pretreatments were investigated. Initially, the samples were subjected to thermal pretreatments in order to measure their effect on DH, which increased at 55°C. The DH recorded 7.63, 5.55, and 6.02% for US, MW, and combined US‐MW pretreatment (US + MW), respectively, at the optimal time (8 min). The enzymatic hydrolysis (EN) of pretreated samples increased the DH to 19.41, 14.18, and 16.91% for US + EN, MW + EN, and US + MW + EN, respectively. The US + EN treatment was most effective for obtaining higher DH and yield, which were 19.41% and 18.62%, respectively. The use of US + EN also resulted in an increase in the percentage of molecular weights (≤1,000 Da), amino acid content and protein solubility, which reached 89.24, 80.08, and 98.58%, respectively. While, US + MW + EN pretreatment has achieved the highest antioxidant activities by IC50 of 1,1‐diphenyl‐2‐picrylhydrazyl and 2,2‐Azinobis (3‐ehtylbenzothiazoli‐ 6‐sulfnic acid), which were 3.01 and 1.85 mg/ml, respectively, in addition to the reducing power assay, which was 0.528 at a protein concentration of 5 mg/ml. Therefore, US and combined US‐MW techniques can play a promising role in the production of protein hydrolysates and the improvement of their antioxidant properties.
中文翻译：
超声波，微波和超声波-微波联合预处理对中华st（Acipenser sinensis）的酶水解过程和蛋白质水解特性的影响。
研究了中华st蛋白质水解产物的水解度（DH），产量，氨基酸谱，蛋白质溶解度和抗氧化活性，受热处理，超声波（US），微波（MW）和联合的US-微波预处理的影响。最初，对样品进行热处理，以测量其对DH的影响，DH在55°C时升高。DH在最佳时间（8分钟）分别记录了US，MW和US-MW联合预处理（US + MW）的7.63％，5.55和6.02％。预处理样品的酶促水解（EN）分别将US + EN，MW + EN和US + MW + EN的DH分别提高到19.41％，14.18和16.91％。US + EN处理最有效地获得较高的DH和产率，分别为19.41％和18.62％。US + EN的使用还导致分子量百分比（≤1,000Da），氨基酸含量和蛋白质溶解度的百分比分别增加到89.24、80.08和98.58％。同时，US + MW + EN预处理通过IC实现了最高的抗氧化活性50 1,1-二苯基-2-苦基肼和2,2- Azinobis（3- ehtylbenzothiazoli- -6- sulfnic酸），其分别为3.01和1.85毫克/毫升，分别在除了还原能力测定法，这是0.528蛋白质浓度为5 mg / ml。因此，美国和结合美国-MW技术可以在蛋白质水解产物的生产和其抗氧化性能的改善中发挥有前途的作用。
更新日期：2020-06-19
中文翻译：
超声波，微波和超声波-微波联合预处理对中华st（Acipenser sinensis）的酶水解过程和蛋白质水解特性的影响。
研究了中华st蛋白质水解产物的水解度（DH），产量，氨基酸谱，蛋白质溶解度和抗氧化活性，受热处理，超声波（US），微波（MW）和联合的US-微波预处理的影响。最初，对样品进行热处理，以测量其对DH的影响，DH在55°C时升高。DH在最佳时间（8分钟）分别记录了US，MW和US-MW联合预处理（US + MW）的7.63％，5.55和6.02％。预处理样品的酶促水解（EN）分别将US + EN，MW + EN和US + MW + EN的DH分别提高到19.41％，14.18和16.91％。US + EN处理最有效地获得较高的DH和产率，分别为19.41％和18.62％。US + EN的使用还导致分子量百分比（≤1,000Da），氨基酸含量和蛋白质溶解度的百分比分别增加到89.24、80.08和98.58％。同时，US + MW + EN预处理通过IC实现了最高的抗氧化活性50 1,1-二苯基-2-苦基肼和2,2- Azinobis（3- ehtylbenzothiazoli- -6- sulfnic酸），其分别为3.01和1.85毫克/毫升，分别在除了还原能力测定法，这是0.528蛋白质浓度为5 mg / ml。因此，美国和结合美国-MW技术可以在蛋白质水解产物的生产和其抗氧化性能的改善中发挥有前途的作用。
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