BIO Web Conf.
Volume 64, 2023Agro-Bio-Technologies 2023 - Innovative Solutions for the Development of the Industry
|Number of page(s)||9|
|Published online||27 July 2023|
Denaturation of proteins under the influence of ultrasound. Hypothesis
1 Kazakh University of Technology and Business, Astana, Republic of Kazakhstan
2 Kazakh Agrotechnical University named after S. Seifullin, Astana, Republic of Kazakhstan
* Corresponding author: email@example.com
In the food industry, the use of ultrasound as a non-thermal treatment is expanding. Ultrasound is often used at the final stage of food production to improve rheological characteristics and prolong shelf life. However, an increase in temperature during ultrasonic treatment can negatively affect the quality of the final product. An increase in temperature during food processing causes the denaturation of enzymes. For most enzymes of animal origin, the denaturation temperature is 40-50 °C, and for enzymes of plant origin it is 50-60 °C. At the same time, at a temperature of 80 °C and above, all enzymes are destroyed. In this regard, it was very important to investigate possible temperature changes during ultrasonic treatment. The essence of the hypothesis put forward by “Shoman” is the study of the fact that during ultrasonic treatment, thermal effects occur, at which protein denaturation begins. An increase in the temperature values during ultrasonic treatment above the denaturation temperature of proteins confirms our hypothesis. It is established that: 1) with ultrasonic exposure to a two-component oil/ water emulsion, the temperature rises to 83 °C with a duration of exposure of 28 minutes; 2) an increase in the proportion of oil relative to water contributes to an increase in temperature from 74 to 83 °C; 3) with equal oil/water ratios, the content of mineral salts and organic substances in drinking water contributes to an increase in temperature under ultrasonic exposure compared to distilled water. The results obtained are valid for a two-component water-oil emulsion. It is of interest to study the influence of other food components on the dynamics of temperature changes during ultrasonic treatment. I would like to know the opinion of other researchers on the “Shoman” hypothesis.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.