title: Thermal and single frequency counter-current ultrasound pretreatments of sodium caseinate: enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution and antioxidant peptides.
abstract: BACKGROUND
  Due to the disadvantages of traditional enzymolysis, pretreatments are crucial to enhance protein enzymolysis. Enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution, fluorescence spectroscopy and antioxidant activity of thermal (HT) and single frequency counter-current ultrasound (SCFU) pretreated sodium caseinate (NaCas) were studied.
  
  
  RESULTS
  Enzymolysis of untreated NaCas (control) improved significantly (P < 0.05) by SFCU and followed by HT. Values of the Michaelis-Menten constant (KM) of SFCU and HT were 0.0212 and 0.0250, respectively. HT and SFCU increased (P < 0.05) the reaction rate constant (k) by 38.64 and 90.91%, respectively at 298 K. k values decreased with increasing temperature. The initial activation energy (46.39 kJ mol-1) reduced (P < 0.05) by HT (39.66 kJ mol-1) and further by SFCU (33.42 kJ mol-1). SFCU-pretreated NaCas hydrolysates had the highest contents of hydrophobic, aromatic, positively and negatively charged amino acids. Medium-sized peptides (5000-1000 Da) are higher in SFCU (78.11%) than HT and the control. SFCU induced molecular unfolding of NaCas proteins. Accordingly, SFCU-pretreated NaCas hydrolysate exhibited the highest scavenging activity on DPPH and hydroxyl radicals, reducing power, and iron chelating ability.
  
  
  CONCLUSIONS
  SFCU pretreatment would be a useful tool for production of bioactive peptides from NaCas hydrolysate. © 2016 Society of Chemical Industry.
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.|Department of Food Technology, Nyala Technical College, Nyala, Sudan.
authors.forename: Mohammed Adam Y
authors.initials: MA
authors.lastname: Abdualrahman
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China. mhl@ujs.edu.cn.
authors.forename: Haile
authors.initials: H
authors.lastname: Ma
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.
authors.forename: Cunshan
authors.initials: C
authors.lastname: Zhou
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.|Faculty of Agriculture, University of Zalingie, P.O. Box 6, Zalingie, Sudan.
authors.forename: Abu ElGasim A
authors.initials: AE
authors.lastname: Yagoub
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.
authors.forename: Jiali
authors.initials: J
authors.lastname: Hu
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.
authors.forename: Xue
authors.initials: X
authors.lastname: Yang
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000975:Antioxidants; D002364:Caseins / Q000737:chemistry* / Q000378:metabolism*; D005609:Free Radicals / Q000737:chemistry; D006868:Hydrolysis; D007502:Iron Chelating Agents / Q000737:chemistry; D007700:Kinetics; D008970:Molecular Weight; D010455:Peptides / Q000737:chemistry; D011487:Protein Conformation; D013050:Spectrometry, Fluorescence; D013816:Thermodynamics; D000069453:Ultrasonic Waves
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D002364:Caseins; D005609:Free Radicals; D007502:Iron Chelating Agents; D010455:Peptides
keywords: amino acids composition; antioxidant activity; enzymolysis kinetic; molecular weight distribution; sodium caseinate; thermal and ultrasound pretreatments