Effect of Ultrasonic Pretreatment on the Enzymatic Hydrolysis Characteristics of Rice Residue Protein
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Abstract:
Rice residue was chose as raw material. The conventional enzymatic hydrolysis was selected as a control. Effects of different ultrasonic power (100 W and 300 W), ultrasonic time (15 min and 30 min) and ultrasonic mode (continuous ultrasonic and working intermittent ratio 2:2 s) on the recovery rate, hydrolysis degree, soluble nitrogen content, surface hydrophobicity and particle size of the enzymatically modified rice residue were investigated. Results showed that different ultrasonic treatment conditions had no significant effect on the recovery rate, soluble nitrogen content and hydrolysis degree of rice residue protein. The protein recovery rate and hydrolysis degree were improved compared with the control group. The surface hydrophobicity increased with the increase of ultrasonic power and ultrasonic time. The surface hydrophobicity of rice residue protein with intermittent ultrasonic treatment was less than that with continuous sonication. When the ultrasonic power increased from 100 W to 300 W, the protein particle size increased from 236 nm to 256 nm, but both were smaller than the non-ultrasound group. Under 15 min ultrasonic treatment, the particle size of the rice residue protein was less than that of the non-ultrasound group, and the particle size increased when time is extended to 30 min. The protein size of rice residue protein with the intermittent ultrasound was larger than that of the continuous ultrasound group, and both were smaller than the non-ultrasound group. Ultrasonic pretreatment can improve the enzymatic sensitization of rice residue protein and increased its hydrolysis degree and protein recovery rate. Compared with the single enzymatic modification, enzymatic hydrolysis combined with ultrasonic pretreament can induce an increase in the soluble nitrogen content of the modified rice residue protein, increasand the decrease in the surface hydrophobicity and the particle size.
