Open AccessEffects of power ultrasound on the activity and structure of β‐D‐glucosidase with potentially aroma‐enhancing capability
Author(s) -
Sun Yujing,
Zeng Li,
Xue Yuanzhong,
Yang Tianbao,
Cheng Zongming,
Sun Peilong
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1035
Subject(s) - ultrasound , aroma , ultrasonic sensor , chemistry , enzyme , flavor , hydrolysis , enzyme assay , food science , chromatography , biochemistry , medicine , radiology
β‐ d ‐glucosidase can release aroma precursors to improve the flavor of plant food, but the hydrolysis efficiency of the enzyme is low; the purpose of this study was to improve the enzyme activity using ultrasound. The effects of ultrasound parameters on β‐ d ‐glucosidase activity were investigated, and the respective structures of enzyme activated and enzyme inhibited were further analyzed. Low temperature (20–45°C), low ultrasonic intensity (<181.53 W/cm 2 ), and short treatment time (<15 min) led to the activation of β‐ d ‐glucosidase, whereas high temperature (45–60°C), high ultrasonic intensity (>181.53 W/cm 2 ), and long treatment time (>15 min) led to its inhibition. Application of ultrasound lowered the optimum temperature for β‐ d ‐glucosidase activity from 50 to 40°C. Ultrasound did not change the primary structures of the enzyme, but changed the secondary structures. When ultrasound activated β‐ d ‐glucosidase, the α‐helix contents were increased, the β‐fold and irregular coil content were reduced. When ultrasound inhibited β‐ d ‐glucosidase, the contents of β‐folds were increased, the α‐helix and irregular coil contents were reduced.. In summary, activation or inhibition of β‐ d ‐glucosidase under ultrasound was determined by the ultrasound conditions. This study suggests that ultrasound combined with β‐D‐glucosidase can be used in aroma‐enhancing.