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Research on jet electrochemical machining with coaxial megasonic assistance 同轴超声波辅助喷射电化学加工研究。
IF 8.7 1区 化学 Q1 ACOUSTICS Pub Date : 2024-08-30 DOI: 10.1016/j.ultsonch.2024.107054

In order to address the problem of poor localization in electrochemical machining (ECM), a coaxial megasonic assisted jet ECM method was proposed. Based on theoretical analysis, experiments were conducted to compare the effects of various electrolyte flow rates, electrolytic voltage and megasonic power levels on pit ECM. The results indicate that, in the range of experimental parameters, the increase of electrolyte flow rate and megasonic power can increase the machining depth, so as to improve the depth-diameter ratio of ECM pits. The use of coaxial megasonic-assisted jet ECM can enhance the depth-diameter ratio of etched pits compared to the without megasonic one. When applying a megasonic power of 22 W, the dimensions of the ECM pit were measured as 0.81 mm in depth and 5.73 mm in diameter, resulting in an depth-diameter ratio of 0.140. Under the same conditions, without megasonic assistance, the pit diameter is reduced to 0.65 mm while the pit depth increases to 6.36 mm, resulting in a depth-diameter ratio of 0.102. Additionally, The results also demonstrate that, the increase of electrolytic voltage makes the depth to diameter ratio of pit further increase on the original basis. With an electrolyte flow rate of 0.9 L/min and a megasonic power of 22 W, the use of electrolysis voltage of 50 V increased the depth-diameter ratio of etched pits to 0.173. Using the above preferred parameters, electrolytic milling of the wide groove is carried out. The depth-diameter ratio of the wide groove is increased from 0.039 to 0.059 by appending coaxial megasonic. This further verified the effectiveness of the coaxial megasonic-assisted jet ECM method.

为了解决电化学加工(ECM)中定位不良的问题,提出了一种同轴超声波辅助喷射 ECM 方法。在理论分析的基础上,实验比较了各种电解液流速、电解电压和巨声功率水平对凹坑 ECM 的影响。结果表明,在实验参数范围内,增加电解液流速和超声波功率可以增加加工深度,从而提高 ECM 凹坑的深度直径比。与不使用超声波的 ECM 相比,使用同轴超声波辅助射流 ECM 可以提高蚀刻坑的深度-直径比。当使用 22 W 的巨声波功率时,ECM 凹坑的深度为 0.81 mm,直径为 5.73 mm,深度直径比为 0.140。在相同条件下,如果没有超声波辅助,凹坑直径减小到 0.65 毫米,而凹坑深度增加到 6.36 毫米,因此深度直径比为 0.102。此外,结果还表明,电解电压的增加会使凹坑的深度直径比在原有基础上进一步增大。在电解液流速为 0.9 升/分钟、超声波功率为 22 瓦时,电解电压为 50 伏,蚀刻坑的深度直径比增加到 0.173。采用上述优选参数,对宽沟槽进行电解铣削。通过附加同轴巨声波,宽槽的深度直径比从 0.039 增加到 0.059。这进一步验证了同轴超声波辅助射流 ECM 方法的有效性。
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引用次数: 0
Nanocellulose separation from barley straw via ultrasound-assisted choline chloride – Formic acid deep eutectic solvent pretreatment and high-intensity ultrasonication 通过超声辅助氯化胆碱-甲酸深共晶溶剂预处理和高强度超声从大麦秸秆中分离出纳米纤维素。
IF 8.7 1区 化学 Q1 ACOUSTICS Pub Date : 2024-08-30 DOI: 10.1016/j.ultsonch.2024.107048

The present study aims at investigating the application of ultrasound assisted choline chloride (ChCl) – formic acid (FA) deep eutectic solvent (DES) pretreatment of Barley straw. In addition, the efficiency of a wet grinding followed by high intensity ultrasound (HIUS) treatment for production of cellulose nanofibers (CNF) has been evaluated. The DES (using ChCl: FA at 1:9 M ratio) treatment at 45 kHz ultrasound frequency and 3 h of treatment duration resulted in 84.68 ± 1.02 % and 82.96 ± 0.79 % of lignin and hemicellulose solubilisation, respectively. The purification of DES treated solid residue resulted in cellulose with more than 90 % purity. Further, 10 min of wet grinding followed by 40 min of HIUS treatment resulted in more than 80 % nano-fibrillation efficiency. The produced CNF had diameters less than 100 nm in number size distribution and type I cellulose structure. This study confirmed that the developed process offers a sustainable method for producing nanocellulose from agricultural waste.

本研究旨在探讨超声波辅助氯化胆碱(ChCl)-甲酸(FA)深共晶溶剂(DES)预处理大麦秸秆的应用。此外,还评估了湿法研磨后高强度超声(HIUS)处理生产纤维素纳米纤维(CNF)的效率。在 45 kHz 超声波频率和 3 小时处理持续时间下进行 DES(使用氯化 ChCl:FA,1:9 M 的比例)处理,木质素和半纤维素的溶解度分别为 84.68 ± 1.02 % 和 82.96 ± 0.79 %。经 DES 处理后的固体残留物可提纯出纯度超过 90% 的纤维素。此外,10 分钟的湿研磨和 40 分钟的 HIUS 处理可使纳米纤维化效率超过 80%。生产出的 CNF 直径小于 100 nm,具有 I 型纤维素结构。这项研究证实,所开发的工艺为利用农业废弃物生产纳米纤维素提供了一种可持续的方法。
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引用次数: 0
Valorization of tomato processing by-products: Predictive modeling and optimization for ultrasound-assisted lycopene extraction 番茄加工副产品的价值评估:超声辅助番茄红素提取的预测建模和优化。
IF 8.7 1区 化学 Q1 ACOUSTICS Pub Date : 2024-08-30 DOI: 10.1016/j.ultsonch.2024.107055

Lycopene is a carotenoid highly valuable to the food, pharmaceutical, dye, and cosmetic industries, present in ripe tomatoes and other fruits with a distinctive red color. The main source of lycopene is tomato crops. This bioactive component can be successfully isolated from tomato processing waste, commonly called tomato pomace, mostly made from tomato skins, seeds, and some residual tomato tissue. The main investigative focus in this work was the application of green engineering principles in each stage of the optimized ultrasound-assisted extraction (UAE) of enzymatically treated tomato skins to obtain functional extracts rich in lycopene. The experimental plan was designed to determine the influence of studied operating parameters: enzymatic reaction time (60, 120, and 180 min), extraction time (0, 5, 10, 15, 30, 60, and 120 min), and temperature (25, 35 and 45 ℃) on lycopene yield. Process optimization was performed based on the yield of lycopene [1018, 1067, and 1120 mg/kg] achieved at optimal operating conditions. An artificial neural network (ANN) model was developed and trained for predictive modeling of the closed extraction system, with operating parameters used as input neurons and experimentally obtained values for lycopene content defined as the output neural layer. Applied ANN architecture provided a high correlation of experimental output with ANN-generated data (R=0.99914) with a model deviation error for the entire data set of RMSE=5.3 mg/kg. The k-Nearest Neighbor algorithm was introduced to predict lycopene yield using experimental key features: operating temperature, extraction time, and time of enzymatic treatment, split into training and testing sets with an 85/15 ratio. The model interpretation was conducted through the SHAP (SHapley Additive exPlanations) methodology.

番茄红素是一种类胡萝卜素,对食品、制药、染料和化妆品行业具有很高的价值,存在于成熟的番茄和其他水果中,具有独特的红色。番茄红素的主要来源是番茄作物。这种生物活性成分可以成功地从番茄加工废料(通常称为番茄渣)中分离出来,番茄渣主要由番茄皮、种子和一些残留的番茄组织制成。这项工作的主要研究重点是将绿色工程原理应用于优化超声辅助萃取(UAE)酶解处理番茄皮的每个阶段,以获得富含番茄红素的功能性提取物。实验计划旨在确定所研究的操作参数:酶反应时间(60、120 和 180 分钟)、萃取时间(0、5、10、15、30、60 和 120 分钟)和温度(25、35 和 45 ℃)对番茄红素产量的影响。根据最佳操作条件下的番茄红素产量[1018、1067 和 1120 mg/kg],对工艺进行了优化。开发并训练了一个人工神经网络(ANN)模型,用于封闭提取系统的预测建模,将操作参数作为输入神经元,将番茄红素含量的实验值定义为输出神经层。所应用的 ANN 结构提供了实验输出与 ANN 生成数据的高度相关性(R=0.99914),整个数据集的模型偏差误差 RMSE=5.3 mg/kg。引入 k 近邻算法,利用实验的关键特征(操作温度、提取时间和酶处理时间)预测番茄红素产量,并以 85/15 的比例分成训练集和测试集。模型解释采用 SHAP(SHapley Additive exPlanations)方法。
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引用次数: 0
Influence of ultrasonic pretreatment on the quality attributes and pectin structure of chili peppers (Capsicum spp.) 超声波预处理对辣椒质量属性和果胶结构的影响
IF 8.7 1区 化学 Q1 ACOUSTICS Pub Date : 2024-08-28 DOI: 10.1016/j.ultsonch.2024.107041

Chili peppers (Capsicum spp.) exhibit a diverse range of quality characteristics and pectin structures, which are influenced by various factors. This study aimed to investigate the effects of ultrasound (US), ultrasonic combined hot blanching (US-BL), and ultrasonic combined freezing and thawing (US-FT) on the quality characteristics and pectin structure of vacuum pulsation-dried (VP) chili peppers. The results indicated that US-BL samples exhibited the highest L* and a* values, retained maximum capsorubin, and showed an increase in vitamin C, total phenols, and rehydration by 14.28 %, 40.87 %, and 8.66 %, respectively. In contrast, the US-FT samples exhibited the highest capsaicin and dihydrocapsaicin content, which increased by 54.97 % and 64.04 %, respectively. Pretreatment resulted in higher pectin linearity, a lower degree of branching, and a reduced molecular weight in the US-BL sample. Atomic force microscopy confirmed the degrading effect of pretreatment on the pectin structure. Pearson’s correlation analysis revealed that capsorubin, capsaicin analogs, vitamin C, and total phenols were highly correlated with pectin linearity and molecular weight. This study found that US-BL was the most effective pretreatment method for improving the quality of pulsatile chili peppers and provides theoretical support for the application of VP chili peppers.

辣椒(Capsicum spp.)的品质特征和果胶结构多种多样,受到各种因素的影响。本研究旨在探讨超声波(US)、超声波联合热烫(US-BL)和超声波联合冻融(US-FT)对真空脉动干燥(VP)辣椒的品质特征和果胶结构的影响。结果表明,US-BL 样品的 L* 值和 a* 值最高,保留的辣椒素最多,维生素 C、总酚和复水率分别增加了 14.28 %、40.87 % 和 8.66 %。相比之下,US-FT 样品的辣椒素和二氢辣椒素含量最高,分别增加了 54.97 % 和 64.04 %。预处理使 US-BL 样品的果胶线性度更高,支化程度更低,分子量更小。原子力显微镜证实了预处理对果胶结构的降解作用。皮尔逊相关分析表明,辣椒素、辣椒素类似物、维生素 C 和总酚与果胶的线性度和分子量高度相关。该研究发现,US-BL 是提高脉动辣椒质量最有效的预处理方法,为 VP 辣椒的应用提供了理论支持。
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引用次数: 0
Effect of ultrasound on the characterization and peptidomics of foxtail millet bran protein hydrolysates 超声波对狐尾黍麸皮蛋白水解物的表征和肽组学的影响
IF 8.7 1区 化学 Q1 ACOUSTICS Pub Date : 2024-08-24 DOI: 10.1016/j.ultsonch.2024.107044

Protein hydrolysates have attracted much attention for their high biological activity and are a crucial product form for the utilization of foxtail millet bran by-products. In this study, changes in the structure, functionality, activity and peptide profile of foxtail millet bran protein hydrolysates (FMBPHs) at different ultrasound powers (0 – 600 W) were investigated. The results showed that ultrasound promoted the transformation of α-helix and β-sheet to random coils and β-turn, and the exposure of hydrophobic groups and sulfhydryl groups in FMBPHs. The average particle size of the samples decreased, and the absolute value of the ζ-potential increased significantly. Simultaneously, smaller porous particles and loose fragments appeared on the surface of FMBPHs when the ultrasonic power was increased to 450 W. Additionally, 450 W ultrasound treatment improved solubility, foaming properties, emulsifying properties, thermal stability of FMBPHs. The DPPH, ABTS and hydroxyl radical scavenging ability (IC50, 2.65, 1.06 and 3.02 mg/mL), Fe2+ chelating activity (IC50, 2.62 mg/mL), and reducing power of the samples were also enhanced. The peptidomics results demonstrated that ultrasonication increased the number of active peptides in the hydrolysate, and the relative abundance of 17 active peptides was obviously elevated at 450 W. Peptide map analysis showed that ultrasound-induced structural modifications affected the peptide profiles of Ubiquitin-like domain-containing protein, Cupin type-1 domain-containing protein, 40S ribosomal protein S19, and Oleosin 1, showing changes in the abundance of certain peptides, which may be related to changes in the characterization of FMBPHs.

蛋白水解物因其高生物活性而备受关注,是狐尾米糠副产品利用的重要产品形式。本研究调查了不同超声功率(0 - 600 W)下狐尾米糠蛋白水解物(FMBPHs)的结构、功能、活性和肽谱的变化。结果表明,超声促进了 FMBPHs 中的α-螺旋和β-片状结构向无规线圈和β-匝状结构的转变,以及疏水基团和巯基的暴露。样品的平均粒径减小,ζ电位的绝对值显著增加。此外,450 W 超声波处理还改善了 FMBPHs 的溶解性、发泡性、乳化性和热稳定性。样品的 DPPH、ABTS 和羟基自由基清除能力(IC50,2.65、1.06 和 3.02 mg/mL)、Fe2+ 螯合活性(IC50,2.62 mg/mL)和还原力也得到了提高。肽组学结果表明,超声处理增加了水解产物中活性肽的数量,在 450 W 的条件下,17 种活性肽的相对丰度明显提高。肽图分析表明,超声诱导的结构修饰影响了含泛素样结构域蛋白、含Cupin-1型结构域蛋白、40S核糖体蛋白S19和Oleosin 1的肽图,显示出某些肽的丰度发生了变化,这可能与FMBPHs特征的变化有关。
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引用次数: 0
Simultaneous extraction of oil, protein and polysaccharide from Idesia polycarpa Maxim cake meal using ultrasound combined with three phase partitioning 利用超声波结合三相分配法同时提取蚕豆饼粕中的油、蛋白质和多糖
IF 8.7 1区 化学 Q1 ACOUSTICS Pub Date : 2024-08-24 DOI: 10.1016/j.ultsonch.2024.107043

This study explored the potential of ultrasonic-assisted three-phase partitioning (UTPP) to simultaneously extract lipids, proteins, and polysaccharides from Idesia polycarpa Maxim (IPM) cake meal, a significant byproduct of oil extraction. The impact of variables such as inorganic salt type, solid–liquid ratio, salt concentration, pH, ultrasonic time, temperature, and volume of dimethyl carbonate was examined. Based on the single-factor tests and response surface methodology (RSM), optimal conditions were identified as 30 % ammonium citrate, a 1:26 solid–liquid ratio, pH 3, 31 min of ultrasonic time, 30 °C temperature, and 15 mL of dimethyl carbonate. These conditions achieved extraction rates of 8.10 % for lipids, 5.03 % for proteins, and 10.03 % for polysaccharides, with recovery rates of 91.62 %, 83.08 %, and 93.95 % respectively. Chemical analysis showed the lipid fraction rich in linoleic acid, and the protein fraction high in glutamic acid, aspartate, and serine. The polysaccharide fraction, mainly RG-I pectin with a molecular weight of 226.58 kDa, exhibited strong thermal stability and inhibitory effects on α-glucosidase and glycation, suggesting potential for functional food and dietary supplement applications. This highlights UTPP as a sustainable method for effectively utilizing valuable compounds from IPM cake meal, outperforming traditional extraction techniques.

本研究探讨了超声波辅助三相分离法(UTPP)同时提取榨油的重要副产品--Idesia polycarpa Maxim(IPM)饼粕中的脂质、蛋白质和多糖的潜力。研究了无机盐类型、固液比、盐浓度、pH 值、超声时间、温度和碳酸二甲酯体积等变量的影响。根据单因素试验和响应面方法(RSM),确定了最佳条件为柠檬酸铵浓度为 30%、固液比为 1:26、pH 值为 3、超声波时间为 31 分钟、温度为 30 °C、碳酸二甲酯用量为 15 毫升。在这些条件下,脂质的提取率为 8.10%,蛋白质为 5.03%,多糖为 10.03%,回收率分别为 91.62%、83.08% 和 93.95%。化学分析显示,脂质部分富含亚油酸,蛋白质部分富含谷氨酸、天门冬氨酸和丝氨酸。多糖部分主要是分子量为 226.58 kDa 的 RG-I 型果胶,具有很强的热稳定性,对α-葡萄糖苷酶和糖化有抑制作用,这表明它具有应用于功能食品和膳食补充剂的潜力。这突出表明,UTPP 是一种有效利用 IPM 饼粕中有价值化合物的可持续方法,优于传统提取技术。
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引用次数: 0
Mechanism and kinetics of ultrasound-enhanced CaCO3 precipitation for indium enrichment in zinc oxide dust leaching solution 超声波强化 CaCO3 沉淀在氧化锌粉尘浸出液中富集铟的机理和动力学研究
IF 8.7 1区 化学 Q1 ACOUSTICS Pub Date : 2024-08-24 DOI: 10.1016/j.ultsonch.2024.107046

In this study, ultrasound-enhanced calcium carbonate precipitation was used to enrich indium in zinc oxide dust leachate, and the effects of precipitation endpoint pH and ultrasound power on the indium precipitation behaviour were investigated, and the optimal conditions of ultrasound-enhanced precipitation were obtained to be the precipitation endpoint pH of 4.0 and the ultrasound power of 200 W. The precipitation rate of indium under these conditions was 99.79 %. At the same time, the effects of ultrasonication and conventional stirring on the indium precipitation kinetics were compared, which proved that ultrasound can shorten the time for precipitation to reach equilibrium and reduce the amount of calcium carbonate used, and the theory of ultrasonication activation energy was put forward. The activation energy of ultrasonication was Eu-a = 2.63 KJ/mol, and that of conventional precipitation was 9.78KJ/mol, which proved that ultrasonication could reduce the activation energy of the precipitation reaction, and promote the rapid precipitation reaction. The kinetic model of ultrasound-enhanced indium precipitation is lnC0-lnCt = exp(0.11339–318.54/W).t + A. In addition, the mechanism of ultrasound-enhanced calcium carbonate precipitation of indium was revealed by XRD, SEM-EDS, XPS and TEM analyses of the precipitated residue, it was demonstrated that ultrasound can inhibit the precipitation of zinc, and the ZnCO3 phase was found in the ultrasonically precipitated residue. This study provides a new idea for indium enrichment, and the future focus will be on the scale-up of the ultrasound-enhanced precipitation device.

本研究采用超声强化碳酸钙沉淀法富集氧化锌粉尘浸出液中的铟,考察了沉淀终点pH值和超声功率对铟沉淀行为的影响,得到超声强化沉淀的最佳条件为沉淀终点pH值为4.0,超声功率为200 W,在此条件下铟的沉淀率为99.79%。同时,比较了超声和常规搅拌对铟沉淀动力学的影响,证明超声可以缩短沉淀达到平衡的时间,减少碳酸钙的用量,并提出了超声活化能理论。超声活化能为 Eu-a = 2.63 KJ/mol,常规沉淀活化能为 9.78KJ/mol,证明超声能降低沉淀反应的活化能,促进沉淀反应的快速进行。超声增强铟沉淀的动力学模型为 lnC0-lnCt = exp(0.11339-318.54/W).t + A。此外,通过对沉淀残渣进行 XRD、SEM-EDS、XPS 和 TEM 分析,揭示了超声增强碳酸钙沉淀铟的机理,证明超声能抑制锌的沉淀,并在超声沉淀残渣中发现了 ZnCO3 相。这项研究为铟的富集提供了一个新思路,今后的重点将是扩大超声增强沉淀装置的规模。
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引用次数: 0
A novel ultrasound-assisted enzyme extraction method of total flavonoids from Viticis Fructus and processed Viticis Fructus: Comparison of in vitro antioxidant activity 一种新型超声波辅助酶法提取蔓荆子和加工蔓荆子总黄酮的方法:体外抗氧化活性比较
IF 8.7 1区 化学 Q1 ACOUSTICS Pub Date : 2024-08-24 DOI: 10.1016/j.ultsonch.2024.107045

In this study, it is the first that the Viticis Fructus (VF) was used as the raw material for extracting total flavonoids using the ultrasound-assisted enzyme extraction (UAE) method. Response surface methodology was employed to determine the optimal extraction parameters. The optimal conditions were as follows: 60 % ethanol solution as the extract solvent, material–liquid ratio of 1:25, pH value of 4, enzyme addition amount of 1.5 %, enzymatic hydrolysis time of 30 min, enzymatic hydrolysis temperature of 40 ℃, and ultrasonic time of 50 min. Comparing the total flavonoid yield of VF and processed VF (PVF) extracted using different methods, it was observed that UAE resulted in a higher total flavonoid yield compared to traditional ultrasound extraction and enzyme extraction. Additionally, the total flavonoid yield of PVF extracted by all three methods was generally higher than that of VF. The PVF solution extracted by UAE also demonstrated better in vitro antioxidant activity compared to VF. These results suggest that UAE is an effective method to enhance the activity of natural total flavonoids. The study of the physicochemical properties and in vitro antioxidant activity of VF and PVF showed that the total flavonoid yield and antioxidant activity significantly increased after VF stir-frying, indicating that their efficacy can also be enhanced.

本研究首次采用超声辅助酶萃取(UAE)法提取葡萄果(VF)中的总黄酮类化合物。研究采用响应面法确定了最佳提取参数。最佳提取条件如下提取溶剂为 60 % 的乙醇溶液,料液比为 1:25,pH 值为 4,酶添加量为 1.5 %,酶水解时间为 30 分钟,酶水解温度为 40 ℃,超声时间为 50 分钟。比较了用不同方法提取的 VF 和加工 VF(PVF)的总黄酮产量,发现与传统的超声波提取和酶提取相比,UAE 的总黄酮产量更高。此外,用这三种方法提取的 PVF 的总黄酮产量普遍高于 VF。与 VF 相比,用 UAE 提取的 PVF 溶液也显示出更好的体外抗氧化活性。这些结果表明,UAE 是一种提高天然总黄酮活性的有效方法。对 VF 和 PVF 的理化性质和体外抗氧化活性的研究表明,经过 VF 炒制后,总黄酮产量和抗氧化活性显著提高,表明它们的功效也可以得到增强。
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引用次数: 0
Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying 在热风干燥过程中结合接触式超声波和红外线辐射改善风干牛肉的质量和风味
IF 8.7 1区 化学 Q1 ACOUSTICS Pub Date : 2024-08-24 DOI: 10.1016/j.ultsonch.2024.107047

Air-dried beef, a traditional dry fermented meat product in China, whose quality is largely influenced by processing conditions. In this study, contact ultrasound (CU) and infrared radiation (IR) were employed to enhance hot air drying (HAD), with an investigation into the mechanisms underlying improvements in quality and flavor. Samples subjected to CU and IR treatments during HAD (CU-IRD) demonstrated superior color (L* = 42.68, a* = 5.05, b* = −3.86) and tenderness (140.59 N) than HAD group, primarily attributed to reduced drying times and alterations in ultrastructure. Analyses utilizing SDS-PAGE and total volatile basic nitrogen (TVB-N) revealed that HAD and CU-HAD resulted in significant protein oxidation (197.85 mg TVB-N/kg and 202.23 mg TVB-N/kg, respectively), while IR treatments were associated with increased thermal degradation of proteins, producing lower molecular weight peptides. Compared with HAD group, the activities of certain lipases and proteases were enhanced by ultrasound and infrared treatments, leading to the release of greater amounts of free fatty acids and flavor amino acids. Furthermore, the thermal effects of infrared and the cavitation effects of ultrasound contributed to increased fat oxidation, amino acid Strecker degradation, and esterification reactions, thereby augmenting the diversity and concentration of volatile flavor compounds, including alkanes, ketones, aldehydes, and esters. These findings indicate that the synergistic application of CU and IR represents a promising strategy for enhancing the quality of air-dried beef.

风干牛肉是中国传统的干发酵肉制品,其质量在很大程度上受加工条件的影响。本研究采用接触式超声波(CU)和红外辐射(IR)来提高热风干燥(HAD)效果,并对改善质量和风味的机理进行了研究。与热风干燥组相比,在热风干燥过程中接受接触式超声波和红外辐射处理(CU-IRD)的样品在色泽(L* = 42.68,a* = 5.05,b* = -3.86)和嫩度(140.59 N)方面都更胜一筹,这主要归功于干燥时间的缩短和超微结构的改变。利用 SDS-PAGE 和总挥发性碱基氮(TVB-N)进行的分析表明,HAD 和 CU-HAD 会导致蛋白质显著氧化(分别为 197.85 毫克 TVB-N/kg 和 202.23 毫克 TVB-N/kg),而 IR 处理则会增加蛋白质的热降解,产生分子量较低的肽。与 HAD 组相比,超声波和红外线处理增强了某些脂肪酶和蛋白酶的活性,导致释放出更多的游离脂肪酸和风味氨基酸。此外,红外线的热效应和超声波的空化效应促进了脂肪氧化、氨基酸斯特克降解和酯化反应,从而增加了挥发性风味化合物(包括烷烃、酮、醛和酯)的多样性和浓度。这些研究结果表明,CU 和红外线的协同应用是提高风干牛肉质量的有效策略。
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引用次数: 0
Effect of ultrasound-assisted pH-shifting treatment on the physicochemical properties of melon seed protein 超声波辅助 pH 值偏移处理对瓜子蛋白理化性质的影响
IF 8.7 1区 化学 Q1 ACOUSTICS Pub Date : 2024-08-22 DOI: 10.1016/j.ultsonch.2024.107039

Melon seeds have received considerable attention in recent years because of their high protein content, but they have not yet been fully used. The modification of melon seed protein (MSP) using ultrasound-assisted pH-shifting treatment was investigated in this study by analyzing structural characteristics and functional properties. The particle size, free sulfhydryl content, surface hydrophobicity, solubility, secondary structure, water-holding capacity, oil-holding capacity, emulsification activity index, and emulsification stability index of MSP were determined. MSP treated with ultrasound-assisted, pH-shifting had a smaller particle size, lower free sulfhydryl content, higher surface hydrophobicity, and solubility increased from 43.67 % to 89.12 %. The secondary structure of MSP was affected by ultrasonic treatment, manifesting as an α-helix increase and β-helix, β-turn, and random coil content decrease, which may be the reason why the protein structure became more compact after treatment. The water and oil holding capacities of MSP increased from 2.74 g/g and 3.14 g/g in untreated samples to 3.19 g/g and 3.97 g/g for ultrasound-treated samples, and further increased to 3.97 g/g and 5.02 g/g for ultrasound-assisted, pH-shifting treatment at pH 9.0, respectively. The emulsification activity index of MSP was 21.11 m2/g before treatment and reached a maximum of 32.34 m2/g after ultrasound-assisted, pH-shifting treatment at pH 9.0. The emulsification stability of MSP was maximized by ultrasonic treatment at pH 7.0. Ultrasound-assisted, pH-shifting treatment can effectively improve the functional properties of MSP by modifying the protein structure, which improves the potential application of melon seed protein in the food industry.

近年来,瓜子因其蛋白质含量高而备受关注,但尚未得到充分利用。本研究通过分析瓜子蛋白的结构特征和功能特性,研究了超声辅助 pH 值转换处理对瓜子蛋白(MSP)的改性。研究测定了瓜子蛋白的粒度、游离巯基含量、表面疏水性、溶解度、二级结构、持水性、持油性、乳化活性指数和乳化稳定性指数。经超声波辅助 pH 值偏移处理的 MSP 粒径更小,游离巯基含量更低,表面疏水性更高,溶解度从 43.67% 提高到 89.12%。超声波处理对 MSP 的二级结构产生了影响,表现为 α-螺旋增加,β-螺旋、β-匝和无规线圈含量减少,这可能是处理后蛋白质结构变得更紧凑的原因。MSP 的持水量和持油量分别从未加工样品的 2.74 g/g 和 3.14 g/g 增加到超声处理样品的 3.19 g/g 和 3.97 g/g,在 pH 值为 9.0 的超声辅助、pH 值偏移处理条件下,持水量和持油量进一步增加到 3.97 g/g 和 5.02 g/g。处理前,MSP 的乳化活性指数为 21.11 m2/g,在 pH 值为 9.0 时进行超声波辅助、pH 值偏移处理后,乳化活性指数达到最大值 32.34 m2/g。在 pH 值为 7.0 时进行超声波处理,可最大限度地提高 MSP 的乳化稳定性。超声波辅助 pH 值偏移处理可通过改变蛋白质结构有效改善 MSP 的功能特性,从而提高瓜子蛋白在食品工业中的潜在应用。
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引用次数: 0
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Ultrasonics Sonochemistry
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