Before enzymolysis under high-power microwave irradiation, a heat-pretreatment was conducted in order to evaluate the effect of heat on the Degree of Hydrolysis (DH) of the Lotus Seed Protein (LSP). Additionally, the Response Surface Methodology was used to optimise the enzymatic hydrolysis parameters substrate concentration, pH, temperature, papain concentration, and enzymolysis time (RSM). The findings demonstrated that high-power microwave irradiation causes protein sub bonds to break, leading to secondary structure unfolding and disaggregation, specifically a decrease in the intermolecular aggregate structure and an increase in the random coil structure, making the protein bonds vulnerable to papain during enzymatic digestion. According to RSM's analysis of the optimization results, the ideal enzymolysis conditions involved a protein substrate concentration of 15 g/L, a pH of 5.5, an enzymolysis temperature of 57°C, an amount of papain of 0.5 g/L, and an enzymolysis time of 45 min. For these conditions, the DH was predicted to be 35.64%. The findings of this study demonstrated that microwaves have important potential uses in the area of food enzymolysis as well.
Author(s) Details:
Bi Foua Claude Alain Gohi,
Biology and Chemical Engineering School (Agricultural School), Panzhihua University, Panzhihua - 617000, Sichuan, China.
Jian Li,
Biology and Chemical Engineering School (Agricultural School), Panzhihua University, Panzhihua - 617000, Sichuan, China.
Lihua Zhao,
Biology and Chemical Engineering School (Agricultural School), Panzhihua University, Panzhihua - 617000, Sichuan, China.
Yi Diao,
Biology and Chemical Engineering School (Agricultural School), Panzhihua University, Panzhihua - 617000, Sichuan, China.
Please see the link here: https://stm.bookpi.org/RABS-V9/article/view/8354
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