Ayobami Olayemi Oladejo

Effects of ultrasound pretreatment with different frequencies and working modes on the enzymolysis and the structure characterization of rice protein

The effects of ultrasound pretreatment with different frequencies and working modes, including mono-frequency ultrasound (MFU), dual-frequency ultrasound (DFU) and tri-frequency ultrasound (TFU), on the degree of hydrolysis (DH) of rice protein (RP) and angiotensin-I-converting enzyme (ACE) inhibitory activity of RP hydrolysate were investigated. Ultraviolet-visible (UV) spectroscopy, fourier transform infrared (FTIR) spectroscopy, surface hydrophobicity and scanning electron microscopy (SEM) of RP pretreated with ultrasound were measured. The results showed that ultrasound pretreatment did not increase DH of RP significantly (p>0.05). However, all the ultrasound pretreatment increased the ACE inhibitory activity of RP hydrolysate significantly (p<0.05). The MFU of 20kHz showed higher ACE inhibitory activity compared to that of other MFU. The ACE inhibitory activity of sequential DFU was higher than that of simultaneous with the same frequency combination. Sequential TFU of 20/35/50kHz produced the highest increase in ACE inhibitory activity in contrast with other ultrasound frequencies and working modes. All the results under ultrasound pretreatment showed that ultrasound frequencies and working modes were of great effect on the ACE inhibitory activity of RP. The changes in UV-Vis spectra and surface hydrophobicity indicated the unfolding of protein and exposure of hydrophobic groups by ultrasound. The FTIR analysis showed that all the ultrasound pretreatment with different frequencies and working modes decreased α-helix, β-turn content and increased β-sheet, random coil content of RP. The SEM results indicated that ultrasound pretreatment resulted in the deformation of RP. In conclusion, the frequency selection of ultrasound pretreatment of RP is essential for the preparation of ACE inhibitory peptide.

Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

This study evaluated the nutrient property and safety of the rice residue protein isolates (RRPI) product (extracted by different alkali concentrations) by exploring the protein functional, structural properties and lysinoalanine (LAL) formation. The results showed that with the rising of alkali concentration from 0.03M to 0.15M, the solubility, emulsifying and foaming properties of RRPI increased at first and then descended. When the alkali concentration was greater than 0.03M, the RRPI surface hydrophobicity decreased and the content of thiol and disulfide bond, Lys and Cys significantly reduced. By the analysis of HPLC, the content of LAL rose up from 276.08 to 15,198.07mg/kg and decreased to 1340.98mg/kg crude protein when the alkali concentration increased from 0.03 to 0.09M and until to 0.15M. These results indicated that RRPI alkaline extraction concentration above 0.03M may cause severe nutrient or safety problems of protein.

Effects of multi-frequency ultrasound pretreatment under low power density on the enzymolysis and the structure characterization of defatted wheat germ protein

The effects of ultrasonic frequency mode, power density, pretreatment time and other parameters under low power density on the degree of hydrolysis (DH) of defatted wheat germ protein (DWGP) and angiotensin-I-converting enzyme (ACE) inhibitory activity of DWGP hydrolysate were studied in this research. Ultraviolet-visible (UV-Vis) spectra, free sulfhydryl (SH), disulfide bond (SS), surface hydrophobicity and hydrophobic protein content of ultrasound-pretreated protein and hydrophobic amino acid (HAA) content of alcalase-hydrolysate of DWGP were measured under optimized ultrasonic condition. The ultrasonic frequency mode with dual-fixed frequency combination of 28/40kHz showed higher ACE inhibitory activity of DWGP hydrolysate compared with that of other ultrasound frequency modes and all the ultrasonic frequency combinations involving in 28kHz showed higher ACE inhibitory activity. Under the dual-fixed frequency ultrasound mode of 28/40kHz, ultrasonic power density of 60W/L, pretreatment time of 70min, temperature of 60°C and substrate concentration of 60g/L, the ACE inhibitory activity of DWGP hydrolysate was the highest with its value of 74.75% (increased by 62.30% compared to control). However, all the ultrasonic pretreatment did not increase the DH of DWGP significantly (p>0.05). The changes in UV-Vis spectra, SH and SS groups, surface hydrophobicity and hydrophobic protein content indicated that the structure of DWGP unfolded after ultrasound pretreatment. The HAA content of hydrolysate from the pretreated DWGP increased significantly (p<0.05). The results proved that ultrasound pretreatment loosed the protein structure and exposed more HAA residues of protein to be attacked easily by alcalase. This resulted in the increase in the HAA content which related to the ACE inhibitory activity.

Enzymolysis kinetics and structural characteristics of rice protein with energy-gathered ultrasound and ultrasound assisted alkali pretreatments.

This research investigated the structural characteristics and enzymolysis kinetics of rice protein which was pretreated by energy-gathered ultrasound and ultrasound assisted alkali. The structural characteristics of rice protein before and after the pretreatment were performed with surface hydrophobicity and Fourier transform infrared (FTIR). There was an increase in the intensity of fluorescence spectrum and changes in functional groups after the pretreatment on rice protein compared with the control (without ultrasound and ultrasound assisted alkali processed), thus significantly enhancing efficiency of the enzymatic hydrolysis. A simplified kinetic equation for the enzymolysis model with the impeded reaction of enzyme was deduced to successfully describe the enzymatic hydrolysis of rice protein by different pretreatments. The initial observed rate constants (Kin,0) as well as ineffective coefficients (kimp) were proposed and obtained based on the experimental observation. The results showed that the parameter of kin,0 increased after ultrasound and ultrasound assisted alkali pretreatments, which proved the effects of the pretreatments on the substrate enhancing the enzymolysis process and had relation to the structure changes of the pretreatments on the substrate. Furthermore, the applicability of the simplified model was demonstrated by the enzymatic hydrolysis process for other materials.

Optimisation of ultrasound-assisted osmotic dehydration of sweet potato (Ipomea batatas) using response surface methodology.

BACKGROUND Sweet potato is a highly nutritious tuber crop that is rich in β-carotene. Osmotic dehydration is a pretreatment method for drying of fruit and vegetables. Recently, ultrasound technology has been applied in food processing because of its numerous advantages which include time saving, little damage to the quality of the food. Thus, there is need to investigate and optimise the process parameters [frequency (20-50 kHz), time (10-30 min) and sucrose concentration (20-60% w/v)] for ultrasound-assisted osmotic dehydration of sweet potato using response surface methodology. RESULTS The optimised values obtained were frequency of 33.93 kHz, time of 30 min and sucrose concentration of 35.69% (w/v) to give predicted values of 21.62, 4.40 and 17.23% for water loss, solid gain and weight reduction, respectively. The water loss and weight reduction increased when the ultrasound frequency increased from 20 to 35 kHz and then decreased as the frequency increased from 35 to 50 kHz. CONCLUSION The results from this work show that low ultrasound frequency favours the osmotic dehydration of sweet potato and also reduces the use of raw material (sucrose) needed for the osmotic dehydration of sweet potato.

Effects of ultrasound-assisted α-amylase degradation treatment with multiple modes on the extraction of rice protein

The effects of ultrasound-assisted α-amylase degradation (UAD) treatment with multiple modes on the extraction of rice protein (RP) from rice dreg powder were studied. The results showed that UAD treatment increased protein extraction rate significantly (p<0.05) compared to that of α-amylase degradation treatment and control. Among all the ultrasound mode treatments researched in this paper, sequential frequency ultrasound treatment presented higher protein extraction rate compared to that of simultaneous or single frequency ultrasound treatment. The highest protein extraction rate was obtained under 20/35kHz of sequential frequency UAD treatment with the protein extraction rate of 89.58% and protein purity of 92.99%. The test and analysis of fourier transform infrared spectroscopy, ultraviolet-visible spectroscopy, starch content, non-protein nitrogen content, SH and SS content, surface hydrophobicity, amino acids content and proteins characteristics were studied to reveal the mechanism of UAD on the protein extraction effect. After treated with UAD, the starch-protein agglomerates disintegrated completely, moreover, protein advanced structure was changed to some extent and the disulfide bond was partially broken, but the main chain structure (peptide chain), specificity of protein and amino acid composition were not obviously changed. Consequently, the structure modified RP extracted by UAD treatment presented higher solubility, emulsifying activity and foaming capacity, which was beneficial for the application of RP. In conclusion, UAD treatment is an effective method for maximizing extraction rate, purity and modifying properties of extracted protein.

A new kinetic model of ultrasound-assisted pretreatment on rice protein

The aim of this study was to establish a new model to reflect the real ultrasound pretreatment process on rice protein (RP). In this study, ultrasound treatment affected the yield of soluble protein of RP significantly and also improved the enzymatic hydrolysis efficiently. However, the aggregation of soluble protein occurred when ultrasonic power density and temperature reached a high level. The traditional model cannot reflect the real pretreatment process on RP due to the aggregation of protein. In this paper, a modified kinetic model was thus established by introducing a parameter of aggregation coefficient based on the Ficks second law, suggesting the two coefficients were highly dependent on the ultrasonic power density and temperature. Besides, the results of scanning electron microscope (SEM) both the untreated and samples pretreated by ultrasound indicated that the enzymatic hydrolysis efficiency was influenced by changing the structure of RP. Thereto, ultrasound treatment at proper conditions can shorten the enzymolysis time of RP and improve the efficiency of hydrolysis.

Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates

The aim of this study was to investigate the effect of low-frequency ultrasound on the enzymolysis of corn protein. A L9 (34) orthogonal design was used to optimize ultrasound pretreatment conditions. Degree hydrolysis (DH), conversion rate of protein (CR), and DPPH IC50 were selected as analytical indicators. Under the optimal ultrasound conditions (5 W/L power, 2 s/2 s on/off time, 50°C temperature, and 25 min time), the DH, CR, and radical ( , ) scavenging capacities were significantly increased. Molecular weight distribution and amino acid profile analysis showed that ultrasound pretreatment enhanced the formation of short-chain peptides with molecular weight of 200–3000 Da, especially the peptides containing hydrophobic amino acids. Moreover, 40 potential antioxidant peptides were purified by C18 semipreparative column and identified by UPLC-ESI-MS. The results suggest that the optimal ultrasonic-assisted enzymolysis technology could be useful for preparation of antioxidant peptides from corn.

In-situ and real-time monitoring of enzymatic process of wheat gluten by miniature fiber NIR spectrometer

The degree of hydrolysis (DH), peptide content and angiotensin I-converting enzyme (ACE) inhibitory activity of hydrolysates are the three most important indexes for process control in proteins enzymatic hydrolysis and ACE inhibitory peptides preparation. In this study, a miniature fiber optical spectrometer in conjunction with multivariate analysis for in-situ and real-time monitoring of the parameters (DH, peptide content and ACE inhibitory activity) in wheat gluten (WG) hydrolysis process. Synergy interval partial least square (Si-PLS) algorithm was performed to variables selection and the regression model was calibrated. The performance of a model was evaluated by the correlation coefficient (Rp) and the root mean square error (RMSEP) in the prediction set. The results showed that Rp=0.9270, RMSEP=1.73% for DH; Rp=0.9673, RMSEP=0.79mg/ml for peptide content; Rp=0.9507, RMSEP=5.12% for ACE inhibitory. This work demonstrated that miniature fiber optical spectrometer combined Si-PLS model can be used as an alternative method for in-situ and real-time monitoring the enzymatic process of WG.

Application of pretreatment methods on agricultural products prior to frying: a review

Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite of an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have put forward many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying. Several pretreatment techniques applied to food materials prior to frying have been investigated by researchers in a bid to reduce the oil uptake and improve the quality parameters of fried foods. Therefore, this review focuses on the various pretreatment methods and the recent novel methods like ultrasound, infrared, superheated steam drying, microwave technique and pulsed electric field applied to foods prior to frying and its effects on the qualities of fried foods.