Enzymolysis kinetics, thermodynamics and structural property of brewer's spent grain protein pretreated with ultrasound
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Enzymolysis kinetics, thermodynamics and structural property of brewer's spent grain protein pretreated with ultrasound. / Li, Qing; Yang, Huirong; Coldea, Teodora Emilia; Andersen, Mogens Larsen; Li, Wanying; Zhao, Haifeng.
In: Food and Bioproducts Processing, Vol. 132, 2022, p. 130-140.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Enzymolysis kinetics, thermodynamics and structural property of brewer's spent grain protein pretreated with ultrasound
AU - Li, Qing
AU - Yang, Huirong
AU - Coldea, Teodora Emilia
AU - Andersen, Mogens Larsen
AU - Li, Wanying
AU - Zhao, Haifeng
N1 - Funding Information: This work was supported by the Science and Technology Project of Guangzhou ( 201903010056 ), the National Natural Science Foundation of China ( 31972062 ), the Science and Technology Project of Guangdong Province ( 2018A050506008 ) and the 111 Project ( B17018 ). Publisher Copyright: © 2022 Institution of Chemical Engineers
PY - 2022
Y1 - 2022
N2 - Enzymolysis kinetics, thermodynamics and molecular conformation of brewer's spent grain protein (BSGP) pretreated with ultrasound were examined. Results showed that ultrasound pretreatment significantly reduced Michaelis constant (Km) and the thermodynamic parameters, including activation energy (Ea), enthalpy (ΔH), entropy (ΔS) and Gibbs free energy (ΔG) of BSGP during enzymolysis. Moreover, the initial reaction rate (Vi), association constant (Ka) and reaction rate constants (k) of BSGP pretreated with ultrasound were higher than those of native BSGP. The spectral analysis with Ultraviolet-visible (UV–vis) and Fourier transform infrared (FTIR) manifested that ultrasound pretreatment exposed hydrophobic groups and induced molecular unfolding of BSGP. Particle size analysis and scanning electron microscopy (SEM) showed that ultrasound pretreatment decreased particle size while increasing flexibility of BSGP. All these structural changes resulted in the improvement on enzymolysis efficiency of BSGP pretreated with ultrasound. Therefore, ultrasound pretreatment could be an efficient method to enhance the enzymolysis sensibility of BSGP.
AB - Enzymolysis kinetics, thermodynamics and molecular conformation of brewer's spent grain protein (BSGP) pretreated with ultrasound were examined. Results showed that ultrasound pretreatment significantly reduced Michaelis constant (Km) and the thermodynamic parameters, including activation energy (Ea), enthalpy (ΔH), entropy (ΔS) and Gibbs free energy (ΔG) of BSGP during enzymolysis. Moreover, the initial reaction rate (Vi), association constant (Ka) and reaction rate constants (k) of BSGP pretreated with ultrasound were higher than those of native BSGP. The spectral analysis with Ultraviolet-visible (UV–vis) and Fourier transform infrared (FTIR) manifested that ultrasound pretreatment exposed hydrophobic groups and induced molecular unfolding of BSGP. Particle size analysis and scanning electron microscopy (SEM) showed that ultrasound pretreatment decreased particle size while increasing flexibility of BSGP. All these structural changes resulted in the improvement on enzymolysis efficiency of BSGP pretreated with ultrasound. Therefore, ultrasound pretreatment could be an efficient method to enhance the enzymolysis sensibility of BSGP.
KW - Brewer's spent grain protein
KW - Enzymolysis
KW - Kinetics
KW - Thermodynamics
KW - Ultrasound pretreatment
U2 - 10.1016/j.fbp.2022.01.001
DO - 10.1016/j.fbp.2022.01.001
M3 - Journal article
AN - SCOPUS:85122668159
VL - 132
SP - 130
EP - 140
JO - Food and Bioproducts Processing
JF - Food and Bioproducts Processing
SN - 0960-3085
ER -
ID: 290247544