AI Article Synopsis
- Microwave pretreatment before enzymolysis enhances the breakdown of lotus seed protein by altering its secondary structure, making it easier for enzymes to work.
- High-power microwave irradiation disrupts the sub bonds of proteins, leading to disaggregation and an increased random coil structure that benefits enzymatic digestion.
- A response surface methodology study identified optimal conditions for enzymolysis, achieving a 35.64% degree of hydrolysis with specific parameters like 15 g/L protein concentration and 45 minutes of processing time.
Article Abstract
Pretreatment with a microwave was conducted before enzymolysis and shown to enhance the enzymolysis, which changed the secondary structure of the lotus seed protein. Under high-power microwave irradiation, sub bonds of the protein were broken, causing disaggregation and unfolding of the secondary structure, namely a decrease in the intermolecular aggregate structure and increase in the random coil structure, making the protein bonds susceptible to papain in the enzymolysis. On the other hand, a response surface methodology (RSM) was launched to investigate the influence of the enzymolysis process variables on the DH (degree of hydrolysis). The statistical analysis revealed that the optimized conditions were a protein substrate concentration of 15 g/L, pH of 5.5, enzymolysis temperature of 57 °C, papain amount of 0.5 g/L, and enzymolysis time of 45 min, for which the predicted value of the DH was 35.64%. The results indicated that a microwave also had better potential for applications in the enzymolysis of foods.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6631956 | PMC |
| http://dx.doi.org/10.3390/bioengineering6020028 | DOI Listing |
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