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September 2026 (published: 07.09.2026)
Number 3(69)
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The effect of ultrasonic treatment parameters on the efficiency of enzymatic hydrolysis of chickpea cake
Nikolina A.D., Naumenko Natalia V. , Vasilyeva Arina K.
Keywords: food biotechnology; ultrasonic treatment; enzymatic hydrolysis; chickpea cake; vegetable protein
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
The effect of ultrasonic treatment parameters on the efficiency of enzymatic hydrolysis of chickpea cake
The optimal parameters for enzymatic hydrolysis of chickpea cake ensuring the maximum yield of soluble protein and improving the functional properties of protein extracts were determined. Two approaches were investigated: hydrolysis using the enzyme preparation Protozym-S and hydrolysis with preliminary ultrasonic treatment and subsequent addition of the same enzyme. The object of the study was food chickpea cake (2nd class). The effect of the following independent variables was studied: dosage of the enzyme preparation Protozym-S (1–3% of the dry raw material weight), duration of enzymatic hydrolysis (2–6 h), as well as the power of ultrasonic action (168–336 W/l) and its duration (1–5 min) in the case of using a combined method. The study was carried out using response surface methodology. The content of soluble protein (mg/ml) was determined using the biuret micromethod. Adequate quadratic models were built (R²> 0.95). It has been established that the most significant factor in intensifying the process is the concentration of the enzyme preparation. Preliminary ultrasonic treatment allows for an additional increase in protein yield from 22.1 to 32.3 mg/ml due to cavitation-induced destruction of cellular structures and increased availability of the protein matrix. Based on the data obtained, optimal conditions for ensuring maximum protein yield were determined. When carrying out enzymatic hydrolysis with only the addition of the enzyme preparation: the concentration of the proteolytic enzyme is 2.9%, the duration is 4 hours 48 minutes; for the combined method - preliminary ultrasonic exposure and the addition of the enzyme preparation Protozym-S at the next stage: ultrasound power of 346 W/l, duration of 4.5 minutes (under cooling conditions), enzyme concentration of 2.9% and hydrolysis time of 4 hours 48 minutes. With these parameters, the product is characterized by the maximum yield of soluble protein.
Keywords: food biotechnology; ultrasonic treatment; enzymatic hydrolysis; chickpea cake; vegetable protein
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License