School of Chemistry - Theses

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Ultrasound-induced Inactivation of Trypsin Inhibitors for Improving their Functionality

Wu, Yue ( 2023-08)

Trypsin inhibitors are anti-nutritional proteins that hinder the digestibility of legume proteins in the gastrointestinal tract, therefore, limiting the application of raw legumes and the consumption of legume products. To improve the commercial and nutritional values of legume products, it is vital to inactivate the two trypsin inhibitors, Kunitz inhibitor and Bowman-Birk inhibitor. However, the traditional thermal inactivation process has unsatisfactory inactivation performance due to the high heat and pH stability of trypsin inhibitors. Therefore, some advanced technologies with high-efficiency and energy-saving should be considered to achieve more effective inactivation of soy trypsin inhibitors. In this thesis, both low- and high-frequency ultrasound treatments were applied to inactivate the Kunitz and Bowman-Birk inhibitors, both in the aqueous phase and in emulsions consisting of the aqueous and non-aqueous phases. The mechanism of ultrasound-induced inactivation and ultrasound-assisted interfacial adsorption and inactivation of soy trypsin inhibitors were proposed and the effect of process-relevant parameters on the ultrasound-assisted inactivation was explored. Additionally, the numerical simulation was used to clarify the mass transfer behaviour of ultrasound-assisted soy amino acid adsorption.