Effects of power ultrasound on the activity and structure of β‐D‐glucosidase with potentially aroma‐enhancing capability

Abstract

Abstract β‐d‐glucosidase can release aroma precursors to improve the flavor of plant food, but the hydrolysis efficiency of the enzyme is low; the purpose of this study was to improve the enzyme activity using ultrasound. The effects of ultrasound parameters on β‐d‐glucosidase activity were investigated, and the respective structures of enzyme activated and enzyme inhibited were further analyzed. Low temperature (20–45°C), low ultrasonic intensity (181.53 W/cm2), and long treatment time (>15 min) led to its inhibition. Application of ultrasound lowered the optimum temperature for β‐d‐glucosidase activity from 50 to 40°C. Ultrasound did not change the primary structures of the enzyme, but changed the secondary structures. When ultrasound activated β‐d‐glucosidase, the α‐helix contents were increased, the β‐fold and irregular coil content were reduced. When ultrasound inhibited β‐d‐glucosidase, the contents of β‐folds were increased, the α‐helix and irregular coil contents were reduced.. In summary, activation or inhibition of β‐d‐glucosidase under ultrasound was determined by the ultrasound conditions. This study suggests that ultrasound combined with β‐D‐glucosidase can be used in aroma‐enhancing.

Keywords

• β‐d‐Glucosidase
• activity
• enhancing aroma
• structure
• ultrasound