Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology.
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DOI: 10.1016/j.ultsonch.2016.10.013
Abstract: Ultrasonic probe-assisted enzymolysis technology was developed to improve the hydrolysis efficiency of soy sauce residue (SSR). The effects of enzyme type and enzymatic hydrolysis parameters on the hydrolysis degree of SSR were studied firstly to… read more here.
Keywords: enzymolysis; ssr; assisted enzymolysis; probe assisted ... See more keywords
Improving the enzymolysis efficiency of potato protein by simultaneous dual-frequency energy-gathered ultrasound pretreatment: Thermodynamics and kinetics.
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DOI: 10.1016/j.ultsonch.2017.01.034
Abstract: The thermodynamics and kinetics of traditional and simultaneous dual frequency energy-gathered ultrasound (SDFU) assisted enzymolysis of potato protein were investigated to get the knowledge of the mechanisms on the SDFU's promoting efficiency during enzymolysis. The… read more here.
Keywords: enzymolysis; assisted enzymolysis; thermodynamics; energy ... See more keywords