Hybridising plasma functionalized water and ultrasound pretreatment for enzymatic protein hydrolysis of Larimichthys polyactis: Parametric screening and optimization

Okon Johnson Esua; Da-Wen Sun; Jun-Hu Cheng; Huifen Wang; Chen Chen

doi:10.1016/j.foodchem.2022.132677

Hybridising plasma functionalized water and ultrasound pretreatment for enzymatic protein hydrolysis of Larimichthys polyactis: Parametric screening and optimization

Food Chem. 2022 Aug 15:385:132677. doi: 10.1016/j.foodchem.2022.132677. Epub 2022 Mar 10.

Authors

Okon Johnson Esua¹, Da-Wen Sun², Jun-Hu Cheng¹, Huifen Wang¹, Chen Chen¹

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
² School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland. Electronic address: http://www.ucd.ie/refrig.

PMID: 35334341
DOI: 10.1016/j.foodchem.2022.132677

Abstract

Hybridising plasma functionalized water and ultrasound pretreatment for the enzymatic hydrolysis (HPUEH) of Larimichthys polyactis was evaluated by adopting Plackett-Burman design for parametric screening of six key variables, and Box-Behnken design for optimizing three most significant variables including plasma generating voltage (P_V), ultrasound treatment time (U_T), and enzyme concentration (E_C). The models developed for predicting the degree of hydrolysis (DoH), protein recovery (PVY), and soluble protein content (SPC) were sufficiently fitted to the experimental data (R² ≥ 0.966) with non-significant lack of fit and used for determining the optimum conditions as P_V of 70 V, U_T of 15 min, and E_C of 1.787%, with predictive values of 27.74%, 85.62%, and 3.28 mg/mL for DoH, PVY, and SPC, respectively. HPUEH presented hydrolysates with smaller peptide sizes and molecular weights, enhanced DoH, PVY, SPC, amino acids and antioxidant activity, but reduced emulsifying and foaming properties when compared with conventional enzymatic hydrolysis.

Keywords: Box-Behnken design; Cavitation; Chymotrypsin; Plackett-Burman design; Reactive species.

MeSH terms

Hydrolysis
Peptides
Protein Hydrolysates* / chemistry
Water*

Substances

Peptides
Protein Hydrolysates
Water