Akademik Veri Yönetim Sistemi
Akademik Gida, cilt.22, sa.2, ss.158-166, 2024 (Scopus)
Ultrasound has attracted attention in recent years as a green and effective non-thermal processing technique used in various fields, especially in the food, biotechnology and biopharmaceutical industries. It is important to determine the effects of ultrasonication on enzymatic reactions that have important applications in these industries. While intense ultrasonication conditions cause enzyme inactivation, it has been reported that enzyme activity can be increased under mid-ultrasound conditions (i.e. low intensity and short duration). Ultrasound treatment can be applied to free enzyme, substrate and immobilized enzyme. Ultrasonication may have a positive effect on the structure of molecules, increasing enzyme activity and product yield. In this review, information is given about the changes in molecular structure and enzyme activation that occur as a result of the application of ultrasound treatment to free enzyme, immobilized enzyme and substrate, the mechanisms of these changes and the factors that affect these mechanisms.