Related Experiment Video
Updated: Dec 30, 2025
06:08
Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi
Published on: June 6, 2025
978
Localized enzymolysis and sonochemically modified sunflower protein: Physical, functional and structure attributes
Mokhtar Dabbour1, Jiahui Xiang2, Benjamin Mintah2
1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt.
Ultrasonics Sonochemistry
|January 17, 2020
Summary
Localized enzymolysis and sonication modify sunflower meal protein (SMP) and its hydrolysate (SMPH) by altering physical and structural properties. These treatments enhance functionalities, expanding potential food industry applications.
Area of Science:
- Food Science and Technology
- Protein Chemistry
- Biotechnology
Background:
- Sunflower meal protein (SMP) is a valuable but underutilized resource.
- Understanding modifications to SMP and its hydrolysate (SMPH) is crucial for enhancing its food applications.
- Enzymolysis and sonication are advanced techniques for protein modification.
Purpose of the Study:
- To investigate the combined effects of enzymolysis and sonication on sunflower meal protein (SMP) and its hydrolysate (SMPH).
- To analyze the impact on physical, techno-functional, and structural attributes.
- To determine the potential for improved functionality and broader food industry utilization.
Main Methods:
- Sunflower meal protein (SMP) was subjected to enzymolysis using alcalase to achieve varying degrees of hydrolysis (6-24% DH).
- Both unsonicated and sonicated SMP and SMPH samples were analyzed.
- Techniques included measurements of color, turbidity, particle size, zeta potential, oil absorption, dispersibility, water holding capacity, intrinsic fluorescence, FTIR, SDS-PAGE, and molecular weight analysis.
Main Results:
- Enzymolysis decreased lightness, turbidity, and particle size, while increasing zeta potential.
- Sonication improved oil absorption capacity and dispersibility but reduced water holding capacity.
- Spectral analyses indicated increased flexibility in SMPH secondary structures.
- Sonication caused limited unfolding and reduced intermolecular interactions, with significant molecular weight reduction in SMP but not SMPH.
- SMPH exhibited a high proportion of small peptides (≤3 kDa), increasing with enzymolysis and sonication.
Conclusions:
- Localized enzymolysis and sonication effectively modify the physical and conformational properties of SMP and SMPH.
- These modifications enhance protein functionalities.
- The study demonstrates the potential to broaden the application of sunflower meal protein in the food industry.
Related Concept Videos
01:28Protein Denaturation
8.2K
The function of proteins depends on their native three-dimensional structure, which is dictated by the amino acid sequence of the specific protein. Folding of the polypeptide chain takes place under specific conditions that energetically favor the folded conformation. In contrast, protein denaturation occurs spontaneously under unfavorable conditions that disrupt the integrity of the folded conformation. Thus, the chemical and physical environment of a protein, such as significant changes in pH...
8.2K
01:15Hydrolysis
120.5K
Overview
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
120.5K
01:19Enzyme Kinetics
103.3K
Enzymes speed up reactions by lowering the activation energy of the reactants. The speed at which the enzyme turns reactants into products is called the rate of reaction. Several factors impact the rate of reaction, including the number of available reactants. Enzyme kinetics is the study of how an enzyme changes the rate of a reaction.
Scientists typically study enzyme kinetics with a fixed amount of enzyme in the controlled environment of a test tube. When more reactant, or substrate, is...
Scientists typically study enzyme kinetics with a fixed amount of enzyme in the controlled environment of a test tube. When more reactant, or substrate, is...
103.3K
01:02Protein Digestion
110.1K
Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
110.1K