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Ultrasound Technologies for Food and Bioprocessing pp 369–404Cite as

Ultrasound in Enzyme Activation and Inactivation

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Part of the book series: Food Engineering Series ((FSES))

Abstract

As discussed in previous chapters, most effects due to ultrasound arise from cavitation events, in particular, collapsing cavitation bubbles. These collapsing bubbles generate very high localized temperatures and pressure shockwaves along with micro-streaming that is associated with high shear forces. These effects can be used to accelerate the transport of substrates and reaction products to and from enzymes, and to enhance mass transfer in enzyme reactor systems, and thus improve efficiency. However, the high velocity streaming, together with the formation of hydroxy radicals and heat generation during collapsing of bubbles, may also potentially affect the biocatalyst stability, and this can be a limiting factor in combined ultrasound/enzymatic applications. Typically, enzymes can be readily denatured by slight changes in environmental conditions, including temperature, pressure, shear stress, pH and ionic strength.

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Authors and Affiliations

  1. CSIRO Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC, 3030, Australia

    Raymond Mawson

  2. CSIRO Food and Nutritional Sciences, Werribee, VIC, 3030, Australia

    Mala Gamage, Netsanet Shiferaw Terefe & Kai Knoerzer

Authors
  1. Raymond Mawson
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  2. Mala Gamage
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  3. Netsanet Shiferaw Terefe
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  4. Kai Knoerzer
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Corresponding author

Correspondence to Raymond Mawson .

Editor information

Editors and Affiliations

  1. Dept. Food Science & Human Nutrition, University of Illinois, Urbana-Champaign, W. Pennsylvania Ave. 1304, Urbana, 61801, Illinois, USA

    Hao Feng

  2. , Department of Biological Systems Enginee, Washington State University, Pullman, 99164-6120, Washington, USA

    Gustavo Barbosa-Canovas

  3. Institute of Food Science and Biotechnol, Department of Food Structure and Functio, Universität Hohenheim, Garbenstraße 21/25, Stuttgart, 70599, Germany

    Jochen Weiss

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Mawson, R., Gamage, M., Terefe, N.S., Knoerzer, K. (2011). Ultrasound in Enzyme Activation and Inactivation. In: Feng, H., Barbosa-Canovas, G., Weiss, J. (eds) Ultrasound Technologies for Food and Bioprocessing. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7472-3_14

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