Article
Food Science & Technology
Mokhtar Dabbour, Hui Jiang, Benjamin K. Mintah, Hafida Wahia, Ronghai He
Summary: The study demonstrated that ultrasound treatment, particularly dual frequency, effectively increased the extractability of soluble sunflower protein and enhanced its functionality in terms of solubility and oil holding efficacy. Ultrasound treatment altered the structure of sunflower protein, leading to irregular fragments and small-sized particles, while disrupting the cross-linkages among molecules.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Biotechnology & Applied Microbiology
Qing Li, Huirong Yang, Teodora Emilia Coldea, Mogens Larsen Andersen, Wanying Li, Haifeng Zhao
Summary: This study investigated the enzymolysis kinetics, thermodynamics, and molecular conformation of brewer's spent grain protein (BSGP) pretreated with ultrasound. The results showed that ultrasound pretreatment reduced the Michaelis constant (Km), activation energy (Ea), enthalpy (ΔH), entropy (ΔS), and Gibbs free energy (ΔG) of BSGP during enzymolysis. Additionally, ultrasound pretreatment increased the initial reaction rate (Vi), association constant (Ka), and reaction rate constants (k) compared to native BSGP. Spectral analysis revealed changes in the hydrophobic groups and molecular unfolding of BSGP after ultrasound pretreatment. Particle size analysis and scanning electron microscopy confirmed that ultrasound pretreatment reduced particle size and increased flexibility of BSGP. These structural changes resulted in improved enzymolysis efficiency of BSGP. Therefore, ultrasound pretreatment is an effective method to enhance the enzymolysis sensitivity of BSGP.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Review
Biochemistry & Molecular Biology
Ekene Christopher Umego, Ronghai He, Wenbin Ren, Haining Xu, Haile Ma
Summary: Ultrasonic-assisted enzymolysis, utilizing ultrasound technology to improve enzymolysis process, has shown potential in enhancing nutrient bioavailability and accelerating enzyme hydrolysis.
PROCESS BIOCHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Siyu Ruan, Jian Xiong, Yunliang Li, Shanfen Huang, Xiaojing Wang, Haile Ma
Summary: The study showed that ultrasound pretreatment coupled with enzymolysis increased the protein bioavailability of rapeseed meal protein concentrate, converting macromolecular proteins into smaller molecular peptides and improving weight gain and protein efficiency ratio in rats.
PROCESS BIOCHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
Shuangmei Ge, Chunyan He, Yichen Duan, Xiaotao Zhou, Jialong Lei, Xiangyun Tong, Libing Wang, Qiongying Wu, Junqiang Jia
Summary: The utilization rate of silkworm pupa resources is currently low, but ultrasonic pretreatment can significantly improve the enzymolysis efficiency and functional properties.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2023)
Review
Engineering, Chemical
Priya, Parag R. Gogate
Summary: Ultrasound has shown potential in enhancing enzymatic activity by altering enzyme structure under mild controlled conditions. Optimization of ultrasound and process parameters can lead to increased enzymatic activity and improved catalytic efficiency, benefiting enzyme-based applications.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
(2021)
Article
Fisheries
Yong Shi, Xiaoli Cao, Lei Zhong, Shude Xu, Junzhi Zhang, Shouqi Xie, Yi Hu
Summary: Replacing soybean meal with enzymolysis sunflower meal has positive effects on the growth, lipid metabolism, and intestinal health of Cteno-pharyngodon idellus, while replacing soybean meal with sunflower meal may lead to reduced growth and intestinal health damage.
Article
Chemistry, Applied
Qiqi Li, Xinyue Zhang, Shitao Tang, Sijie Mi, Lizhi Lu, Qi Zeng, Minquan Xia, Zhaoxia Cai
Summary: Utilizing ultrasound-assisted enzymolysis in the preparation of egg yolk powder can significantly increase enzymatic hydrolysis rate, improve solubility and stability, enhance protein interactions, and pave the way for its extensive use in the food industry.
Article
Food Science & Technology
Christine Lo Verde, Nana Baah Pepra-Ameyaw, Charles T. Drucker, Tracie L. S. Okumura, Katherine A. Lyon, Julia C. Muniz, Chloe S. Sermet, Lilian Were Senger, Cedric P. Owens
Summary: This paper presents the characterization and application of a highly active chlorogenic acid esterase from Lactobacillus helveticus. The enzyme can completely hydrolyze chlorogenic acid in sunflower meal and enable the production of pale brown sunflower protein isolates using alkaline extraction. This work opens up possibilities for the widespread use of sunflower-derived products in applications where neutrally-colored food products are desired.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Acoustics
Chen Hong, Jia-Qi Zhu, Yi-Ming Zhao, Haile Ma
Summary: This study investigated the feasibility of ultrasound-assisted enzymolysis for high-concentration hydrolyzed feather meal (HFM) and explored the biological activities and structural characteristics of the hydrolysates. The results showed that ultrasound-assisted enzymolysis significantly improved protein recovery rate and conversion rate, and the hydrolysates exhibited enhanced antioxidant and ACE inhibitory activities. Microstructure analysis revealed changes in the feather protein particles, and the conformation of protein molecules was also affected by ultrasound. This study suggests that ultrasound could be a promising method for preparing peptide-rich hydrolysates with improved biological activities.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Acoustics
Hongjie Yuan, Yan He, Hua Zhang, Xia Ma
Summary: This study investigated the effects and mechanisms of ultrasound-assisted enzymolysis on the solubilization and modification of yeast beta-glucan. The results showed that ultrasound enhanced the solubility and antioxidant activities of yeast beta-glucan, leading to smaller particles and improved stability in water.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Engineering, Chemical
Thidarat Wongsawa, Watcharapong Ampronpong, Natthapol Traiwongsa, Ura Pancharoen, Wikorn Punyain, Suphot Phatanasri
Summary: Pure sunflower oil is newly used to extract mercury (Hg(I)) from synthetic water to protect the environment from hazardous metals and promote a benign extraction method. Optimal conditions of influencing parameters have been determined, and the extraction mechanism, reaction order, rate constant, and thermodynamic parameters of Hg(I) extraction have been investigated. Extraction of Hg(I) from other metals in industrial wastewater has also been carried out.
JOURNAL OF THE TAIWAN INSTITUTE OF CHEMICAL ENGINEERS
(2021)
Article
Food Science & Technology
Qiufang Liang, Xinxiang Chen, Xiaofeng Ren, Xiaoming Yang, Husnain Raza, Haile Ma
Summary: Ultrasound-assisted enzymolysis significantly improves the yield, properties, and structure of RS3 derived from arrowhead, demonstrating potential for the development of ultrasound chemistry in starch science and technology.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Yang Wang, Zhaoli Zhang, Ronghai He, Benjamin Kumah Mintah, Mokhtar Dabbour, Wenjuan Qu, Dandan Liu, Haile Ma
Summary: The use of sequential and simultaneous duple-frequency modes of ultrasound enhanced the enzymolysis efficiency of corn gluten meal (CGM) significantly, with the 20/40 kHz sequential duple-frequency mode showing the most significant effect. Changes in surface hydrophobicity, secondary structure, and microstructure of CGM were observed, along with an increase in susceptibility to alcalase proteolysis. Ultrasonication may be a practical approach to improve protein-enzyme reactions.
Article
Food Science & Technology
Raquel Carolina Giarola, Elizabeth Harumi Nabeshima, Julia Michelazzo Campopiano, Roseli Aparecida Ferrari, Flavio Martins Montenegro, Mitie Sonia Sadahira
Summary: Sunflower protein meal can be a sustainable plant-based protein source to replace egg in cakes, with the formation of electrostatic complexes resulting in improved technological properties. Results showed that cakes with ECSPM-P had higher initial viscosity, lower peak viscosity, and improved structure and color.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Review
Food Science & Technology
Qingzhi Ding, Arooj Rehman Sheikh, Qian Chen, Yize Hu, Nianzhen Sun, Xiaodong Su, Lin Luo, Haile Ma, Ronghai He
Summary: In this study, the structural changes and influencing factors of ACE inhibitory peptides were analyzed through comparative analysis of polypeptide amino acid sequences. The results showed that leucine is the N-terminal peptide responsible for ACE inhibition and proline is the C-terminal peptide, and lower molecular weight peptides showed higher ACEI.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Chunhua Dai, Yizhi Hou, Haining Xu, Liurong Huang, Mokhtar Dabbour, Benjamin K. Mintah, Ronghai He, Haile Ma
Summary: The study found that fermentation by thermophiles such as Bacillus licheniformis YYC4 and mesophilic Bacillus subtilis 10 160 could significantly improve the protein content and structure of soybean meal, indicating potential application in the SBM fermentation industry.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Agriculture, Multidisciplinary
Haining Xu, Chunhua Dai, Yingxiu Tang, Xueting Xu, Ekene Christopher Umego, Ronghai He, Haile Ma
Summary: The study utilized ARTP mutagenesis technology to successfully increase the production of Surfactin in Bacillus subtilis, resulting in the mutant strain M45 with higher growth rate and yield. The findings provide a basis for industrial production of Surfactin and shed light on the mutagenesis mechanism.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Agriculture, Multidisciplinary
Chunhua Dai, Yizhi Hou, Haining Xu, Ekene C. Umego, Liurong Huang, Ronghai He, Haile Ma
Summary: Thermophiles like Bacillus licheniformis can produce enzymes with biocatalytic potential. By utilizing strain YYC4 in solid-state fermentation, significant increases in soluble and crude protein content, along with a decrease in harmful trypsin inhibitor activity, were achieved. The dominant strain Bacillus licheniformis YYC4 inhibited most other microorganisms during fermentation, demonstrating the potential application of thermophiles in a eco-friendly and energy-saving manner.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Microbiology
Ling Sun, Li-Ping Liu, Ya-Zhen Wang, Lei Yang, Cunsheng Zhang, Mei-Xiang Yue, Mokhtar Dabbour, Benjamin Kumah Mintah, Liang Wang
Summary: This study investigated the effect of ultrasonication on the liquid fermentation of Ganoderma lucidum, showing significant changes in metabolic and transcriptional levels. Ultrasonication induced more metabolites biosynthesis and lasting influence on gene expression in mycelia. The enhanced triterpenoids production of G. lucidum by up-regulating terpenoids synthase genes suggests ultrasound as an efficient approach for producing more metabolites.
MICROBIOLOGICAL RESEARCH
(2022)
Article
Engineering, Chemical
Mokhtar Dabbour, Rokkaya Sami, Benjamin K. Mintah, Ronghai He, Hafida Wahia, Ebtihal Khojah, Anka Trajkovska Petkoska, Mohammad Fikry
Summary: The influence of freeze and convection drying on the physical, functional, and rheological attributes of sunflower protein and its hydrolysate was studied. Freeze-dried samples had higher lightness, turbidity, bulk density, and particle size values, while having lower browning index. They also showed good solubility and foaming characteristics. Convectively-dried powders exhibited greater viscosity and consistency coefficient, and lower flow behavior index of dispersions.
Article
Food Science & Technology
Hafida Wahia, Long Zhang, Cunshan Zhou, Abdullateef Taiye Mustapha, Olugbenga Abiola Fakayode, Robert Amanor-Atiemoh, Haile Ma, Mokhtar Dabbour
Summary: This study investigated the effectiveness of pulsed multifrequency ultrasound in minimizing Alicyclobacillus acidoterrestris (AAT) spores and vegetative cells. It was found that dual-frequency thermosonication and ultrasonication significantly reduced AAT bacteria, with dual-frequency thermosonication exhibiting higher bactericidal efficacy. Microscopic analysis revealed ultra-structural modifications induced by sonoporation. Fourier-transform infrared spectroscopy showed major changes in the membrane fatty acids and proteins of AAT. The results suggested that pulsed multifrequency ultrasound can be an alternative to mono-frequency ultrasound in the beverage industry.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Mohammad Fikry, Rokkaya Sami, Amina A. M. Al-Mushhin, Amani H. Aljahani, A. Almasoudi, Sarah Alharthi, Khadiga Ahmed Ismail, Mokhtar Dabbour
Summary: This study applied mathematical equations to predict the mass transfer during the air frying process, and found that the moisture content of air-fried falafel decreased with longer frying time. The texture and color changes were linearly related to temperature, and the rate constants increased with frying temperature. This research provides valuable information for air fried falafel manufacturers to achieve optimal conditions and quality.
JOURNAL OF BIOBASED MATERIALS AND BIOENERGY
(2022)
Review
Engineering, Chemical
Jiayin Pan, Zhaoli Zhang, Benjamin Kumah Mintah, Haining Xu, Mokhtar Dabbour, Yu Cheng, Chunhua Dai, Ronghai He, Haile Ma
Summary: This review assesses the impact of nonthermal physical processing technologies on protein modification and discusses the structural, functional, and digestibility attributes of processed proteins. Nonthermal physical technologies, such as ultrasonication, ultrahigh pressure, and pulsed electric field (PEF), can induce conformational changes in proteins and influence their functional properties. These technologies have shown significant achievements in improving enzymatic hydrolysis, solubility, emulsification, foaming, gelatinization, digestibility, and reducing allergenicity.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Immunology
Bin Yang, Yang Wang, Lu Gao, Sheng-qi Rao, Wen-yuan Zhou, Zhen-quan Yang, Xin-an Jiao, Benjamin Kumah Mintah, Mokhtar Dabbour
Summary: In this study, a broad-spectrum bacterio-phage Vmp-1 was isolated from a local market's aquatic product, which demonstrated good pH tolerance and thermal stability. Vmp-1 effectively controlled V. mimicus CICC21613 in the LBS model.
MICROBIAL PATHOGENESIS
(2023)
Article
Engineering, Chemical
Mokhtar Dabbour, Asmaa Hamoda, Hafida Wahia, Benjamin K. Mintah, Garba Betchem, Ronghai He, Haile Ma, Mohammad Fikry
Summary: This study investigated the effects of convection and freeze drying on the functionality, structural properties, and antioxidant potential of sunflower meal protein and hydrolysate. The results showed that lyophilized samples had higher dispersibility and water binding efficacy, but lower oil binding efficacy compared to convectively-dried isolates. Convection drying resulted in limited unfolding of the protein structure and reduction in intermolecular interactions, while freeze-dried isolates had more flexible secondary structures. The freeze-dried hydrolysate also exhibited higher antioxidative potential. This research has implications for the development of therapeutic products and functional food using lyophilized isolates.
Article
Food Science & Technology
Jingshu Feng, Rong Zhang, Mokhtar Dabbour, Benjamin Kumah Mintah, Xianli Gao, Ronghai He, Haile Ma
Summary: In this study, novel mutagenesis techniques were used to enhance the acid production of Acetobacter pasteurianus. The mutants generated through He-Ne laser and IPL mutagenesis showed increased acid production compared to the wild type strain. Transcriptomics and qRT-PCR analyses revealed differentially expressed genes involved in carbohydrate metabolism, growth, and amino acid metabolism. Upregulation of pyruvate metabolism and TCA cycle-related genes was observed in one mutant, while the other mutant also showed upregulation of ethanol oxidation respiratory chain pathway-related genes. Acetaldehyde dehydrogenase and alcohol dehydrogenase were identified as key enzymes in the acetic acid fermentation process.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Yang Wang, Jiarui Liu, Zhaoli Zhang, Xiangren Meng, Tingxuan Yang, Wangbin Shi, Ronghai He, Haile Ma
Summary: This article discusses the effects of ultrasonication on the characteristics of cereal proteins (CPs), including solubility, emulsibility, foamability, surface-hydrophobicity, particle-size, conformational-structure, microstructural, enzymatic-hydrolysis, and digestive properties. The results show that ultrasonication can enhance the characteristics of CPs, improving solubility, emulsibility, and foamability, and altering protein structures. Additionally, ultrasonication can promote enzymatic efficiency and in vitro digestibility of CPs. Therefore, ultrasonication technology is a useful method for modifying cereal protein functionality and structure for the food industry.
Article
Food Science & Technology
Zhaoli Zhang, Tingxuan Yang, Yang Wang, Jiarui Liu, Wangbin Shi, Haochen Hu, Yang Meng, Xiangren Meng, Ronghai He
Summary: This study investigated the impact of multi-frequency sonication on the structural characteristics of beef myofibrillar proteins (MPs) at different degrees of doneness. The results revealed that the surface hydrophobicity and sulfhydryl content of the MPs increased with the degree of doneness. The sulfhydryl group content was maximized at a frequency of 28 kHz. Furthermore, ultrasonic treatment significantly decreased the -potential value, and the structural changes in the MPs were observed through various techniques such as SDS gel electrophoresis, Fourier transform infrared spectrum, and atomic force microscopy.