Mechanism of low-frequency and high-frequency ultrasound-induced inactivation of soy trypsin inhibitors
Yue Wu, Wu Li, Gregory JO Martin, Muthupandian Ashokkumar
FOOD CHEMISTRY | ELSEVIER SCI LTD | Published : 2021
In this study, the effect of ultrasonic frequency and power on the inactivation of soy trypsin inhibitors (TIs) was investigated to explore the ultrasound-induced inactivation mechanism. It was observed that 20 kHz and 355 kHz ultrasound have better inactivation efficiency than 1056 kHz. First-order rate constants for the inactivation process were obtained, which increased with increasing ultrasonic power at both 20 kHz and 355 kHz. For 20 kHz ultrasound, the formation of TI aggregates resulting from the physical effects of acoustic cavitation decreased the interactions between the active sites of TIs and trypsin, thus reducing the TI activity. For 355 kHz ultrasound, most of the methionine ..View full abstract
Awarded by CSC
This work is supported by China Scholarship CouncilUniversity of Melbourne Research Scholarship (Grant No. CSC 201906850089) .