Mechanism of low-frequency and high-frequency ultrasound-induced inactivation of soy trypsin inhibitors.

Yue Wu, Wu Li, Gregory J O Martin, Muthupandian Ashokkumar

Food chemistry 2021 Oct 30

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In this study, the effect of ultrasonic frequency and power on the inactivation of soy trypsin inhibitors (TIs) was investigated to explore the ultrasound-induced inactivation mechanism. It was observed that 20 kHz and 355 kHz ultrasound have better inactivation efficiency than 1056 kHz. First-order rate constants for the inactivation process were obtained, which increased with increasing ultrasonic power at both 20 kHz and 355 kHz. For 20 kHz ultrasound, the formation of TI aggregates resulting from the physical effects of acoustic cavitation decreased the interactions between the active sites of TIs and trypsin, thus reducing the TI activity. For 355 kHz ultrasound, most of the methionine in the TIs was oxidised within 5 mins, resulting in a faster reduction of TI activity. Subsequent aggregation of TIs resulted in further TI inactivation. SDS-PAGE showed that neither disulphide bonds nor CC coupling were involved in the formation of aggregates. Copyright © 2021 Elsevier Ltd. All rights reserved.

Citation

Yue Wu, Wu Li, Gregory J O Martin, Muthupandian Ashokkumar. Mechanism of low-frequency and high-frequency ultrasound-induced inactivation of soy trypsin inhibitors. Food chemistry. 2021 Oct 30;360:130057