Sun Yujing, Zeng Li, Xue Yuanzhong, Yang Tianbao, Cheng Zongming, Sun Peilong
Department of Food Science and Technology Ocean College Zhejiang University of Technology Hangzhou China.
Food Quality Laboratory Agricultural Research Service, US Department of Agriculture Beltsville Agricultural Research Center Beltsville Maryland.
Food Sci Nutr. 2019 May 15;7(6):2043-2049. doi: 10.1002/fsn3.1035. eCollection 2019 Jun.
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), 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), 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.
β -D-葡萄糖苷酶能够释放香气前体物质以改善植物性食品的风味，但该酶的水解效率较低；本研究的目的是利用超声提高该酶的活性。研究了超声参数对β -D-葡萄糖苷酶活性的影响，并进一步分析了酶激活和酶抑制的各自结构。低温（20 - 45℃）、低超声强度（<181.53 W/cm）和短处理时间（<15分钟）会导致β -D-葡萄糖苷酶的激活，而高温（45 - 60℃）、高超声强度（>181.53 W/cm）和长处理时间（>15分钟）会导致其抑制。超声的应用将β -D-葡萄糖苷酶活性的最适温度从50℃降低到了40℃。超声没有改变该酶的一级结构，但改变了二级结构。当超声激活β -D-葡萄糖苷酶时，α -螺旋含量增加，β -折叠和无规卷曲含量减少。当超声抑制β -D-葡萄糖苷酶时，β -折叠含量增加，α -螺旋和无规卷曲含量减少。总之，超声作用下β -D-葡萄糖苷酶的激活或抑制取决于超声条件。本研究表明超声与β -D-葡萄糖苷酶联合可用于增强香气。
