Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology

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• 作者：Xiangrong Chen ; ^{xrchen@ipe.ac.cn} ; Yijie Luo ; Benkun Qi ; Jianquan Luo ; Yinhua Wan ; ^{yhwan@ipe.ac.cn}
• 关键词：Enzymolysis ; Ultrasound ; Soy sauce residue ; Antioxidant
• 刊名：Ultrasonics Sonochemistry
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：35
• 期：part_PA
• 页码：351-358
• 全文大小：1293 K
• 卷排序：35

文摘

Ultrasonic probe-assisted enzymolysis technology was developed for the hydrolysis of soy sauce residue. Effect of ultrasound on protease activity and SSR structure was investigated. Increasing ultrasound treatment time or power could reduce substrate size. Low ultrasound power was helpful for increasing the enzyme activity. Different modes of ultrasonic probe-assisted enzymatic hydrolysis were compared.