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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: Investigation on substrate, enzyme and kinetics parameters

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Author(s):
Soares, Ariana de Souza [1] ; Duarte Augusto, Pedro Esteves [2, 3] ; de Castro Leite Junior, Bruno Ricardo [1] ; Nogueira, Camila Archette [1] ; Rufino Vieira, Erica Nascif [1] ; Ribeiro de Barros, Frederico Augusto [1] ; Stringheta, Paulo Cesar [1] ; Ramos, Afonso Mota [1]
Total Authors: 8
Affiliation:
[1] Fed Univ Vicosa UFV, Dept Food Technol DTA, Vicosa, MG - Brazil
[2] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Piracicaba, SP - Brazil
[3] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 107, p. 164-170, JUN 2019.
Web of Science Citations: 2
Abstract

This work studied the ultrasound technology as an alternative to enhance the reaction of sucrose inversion. To achieve it, the effect of ultrasound processing was evaluated in three situations: the reaction (invertase acting on substrate under ultrasound processing), the isolated substrate (sucrose) and the isolated enzyme (invertase). Ultrasound (25 kHz, 22 W/L) processing was conducted under different conditions of pH and temperature. The ultrasound assisted reaction was accelerated in relation to the conventional processing. This process increased the sucrose hydrolysis rate up to 33% at 40 degrees C, and 30% at 30 degrees C. The ultrasound as a pre-treatment method did not promote sucrose hydrolysis, but slightly reduced the invertase activity, independently of the pH and temperature of evaluation. Sonication also increased Vmax (increased of 23%) and maintained constant Km, indicating that the ultrasound accelerated mass transfer during the reaction, but did not directly affected the enzyme. In addition, the invertase catalytic efficiency enhanced 27% under sonication. Therefore, ultrasound technology emerges as an interesting alternative to improve the invertase performance, accelerating enzymatic reaction. (AU)

FAPESP's process: 16/18052-5 - +Pro²FOOD: emerging technologies to enhance food processing and properties
Grantee:Pedro Esteves Duarte Augusto
Support Opportunities: Regular Research Grants