The ultrasound technology for modifying enzyme activity


  • Meliza Lindsay University of São Paulo (USP), Piracicaba, SP
  • Júlia Hellmeister University of São Paulo (USP), Piracicaba, SP
  • Pedro E.D. Augusto University of São Paulo (USP), Piracicaba, SP


Palabras clave:

peroxidase(POD), enzymatic activity, enzymatic structural conformation, ultrasound technology, coconut water


Enzymes are protein complexes compounds widely studied and used due to their ability to catalyze reactions. The food processing mainly aims the inactivation of enzymes due to various undesirable effects. However, there are many processes that can be optimized by its catalytic activity. In this context, different technologies have been applied both to inactivate or to improve the enzymes efficiency. The Ultrasound technology emerges as an alternative mainly applied to achieve the enzyme inactivation. On the contrary, very few investigations show the ability of this technology under certain conditions to achieve the opposite effect (i.e. increase the catalytic activity of enzymes). The objective of this study was to correlate the ultrasonic energy delivered to the sample (J/mL) with the residual enzymatic activity and explain the possible mechanisms which results in the enzymatic activation/inactivation complex behavior. The activity of POD in coconut water was evaluated as a model. The enzymatic activity initially increased, followed by reduction with a trend to enzyme inactivation. This complex behavior is directly related to the applied ultrasonic energy and their direct mechanical effects on the product, as well as the effect in the enzymatic infinite intermediate states and its structural conformation changes. The obtained results are useful for both academic and industrial perspectives.


Abreu, L.; Faria, J. 2007. Influência da temperatura e do ácido ascórbico sobre a estabilidade físico-química e atividade enzimática da água de coco (Cocos nucifera L.) acondicionada assepticament. Food Science and Technology 27(2): 226-232.

Augusto, P.; Ibarz, R.; Garvín, A.; Ibarz, A. 2015. Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV). Food Research International 74: 151-159.

Barton, S.; Bullock, C.; Weir, D. 1996. The effects of ultrasound on the activities of some glycosidase enzymes of industrial importance. Enzyme and Microbial Technology 18(3): 190-194.

Costa, M.; Fonteles, T.; de Jesus, A.; Almeida, F.; de Miranda, M.; Fernandes, F.; Rodrigues, S. 2013. High-Intensity Ultrasound Processing of Pineapple Juice. Food and Bioprocess Technology 6(4): 997-1006.

Cruz, R.; Vieira, M.; Silva, C. 2006. Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale). Journal of Food Engineering 72(1): 8-15.

Das Purkayastha, M.; Kalita, D.; Mahnot, N.; Mahanta, C.; Mandal, M.; Chaudhuri, M. 2012. Effect of l-ascorbic acid addition on the quality attributes of micro-filtered coconut water stored at 4 °C. Innovative Food Science y Emerging Technologies 16: 69-79.

Engmann, F.; Ma, Y.; Tchabo, W.; Ma, H. 2014. Ultrasonication Treatment Effect on Anthocyanins, Color, Microorganisms and Enzyme Inactivation of Mulberry (Moraceae nigra) Juice. Journal of Food Processing and Preservation: n/a-n/a.

Ercan, S.; Soysal, C. 2011. Effect of ultrasound and temperature on tomato peroxidase. Ultrasonics Sonochemistry 18(2): 689-695.

Falguera, V.; Moulin, A.; Thevenet, L.; Ibarz, A. 2013. Inactivation of Peroxidase by Ultraviolet–Visible Irradiation: Effect of pH and Melanoidin Content. Food and Bioprocess Technology 6(12): 3627-3633.

Feng, L.; Cao, Y.; Xu, D.; You, S.; Han, F. 2016. Influence of sodium alginate pretreated by ultrasound on papain properties: Activity, structure, conformation and molecular weight and distribution. Ultrasonics Sonochemistry 32: 224-230.

Fontan, R.; Alcântara, L.; Bonomo, R.; Fontan, G. 2012. Cinética de inativação da peroxidase em água de coco. Semina: Ciências Agrárias 33(1): 249-258.

Fonteles, T.; Costa, M.; de Jesus, A.; de Miranda, M.; Fernandes, F.; y Rodrigues, S. 2012. Power ultrasound processing of cantaloupe melon juice: Effects on quality parameters. Food Research International 48(1): 41-48.

Huang, N.; Cheng, X.; Hu, W.; Pan, S. 2015. Inactivation, aggregation, secondary and tertiary structural changes of germin-like protein in Satsuma mandarine with high polyphenol oxidase activity induced by ultrasonic processing. Biophysical Chemistry 197(2): 18-24.

Lee, S.; Nguyen, H.; Koo, Y.; y Ha, S. 2008. Ultrasound-enhanced lipase activity in the synthesis of sugar ester using ionic liquids. Process Biochemistry 43(9): 1009-1012.

López, P.; Sala, F.; De La Fuente, J.; Condón, S., Raso, J., Burgos, J. 1994. Inactivation of peroxidase, lipoxygenase, and polyphenol oxidase by manothermosonication. Journal of Agricultural and Food Chemistry 42(2): 252-256.

Matsui, K.; Granado, L.; de Oliveira, P.; Tadini, C. 2007. Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions. LWT - Food Science and Technology 40(5): 852-859.

Matsui, K.; Gut, J.; de Oliveira, P.; Tadini, C. 2008. Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing. Journal of Food Engineering 88(2): 169-176.

Murasaki-Aliberti, N.; Da Silva, R.; Gut, J.; Tadini, C.; 2009. Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water. International Journal of Food Science y Technology, 44(12): 2662-2668.

Nakano, L.; Leal.Jr, W.; Freitas, D.; Cabral, L.; Penha, E.; Penteado, A.; Matta, V. 2011. Coconut water processing using ultrafiltration and pasteurization. Paper presented at the Proceeding of International Congress on Engineering and Food. National Technical University of Athens.

O’Donnell, C.; Tiwari, B.; Bourke, P.; Cullen, P. 2010. Effect of ultrasonic processing on food enzymes of industrial importance. Trends in Food Science y Technology 21(7): 358-367.

Pereira, E.; Faria, J.; Pinto, U.; 2013. Optimizing the use of potassium sorbate and sodium metabisulphite for the chemical and microbial stability of carbonated coconut water. Brazilian Journal of Food Technology 16: 125-132.

Rawson, A.; Tiwari, B.; Patras, A.; Brunton, N.; Brennan, C.; Cullen, P.; O'Donnell, C. 2011. Effect of thermosonication on bioactive compounds in watermelon juice. Food Research International 44(5): 1168-1173.

Sakakibara, M.; Wang, D.; Takahashi, R.; Takahashi, K.; Mori, S. 1996. Influence of ultrasound irradiation on hydrolysis of sucrose catalyzed by invertase. Enzyme and Microbial Technology 18(6): 444-448.

Silva, L.; Almeida, P.; Rodrigues, S.; Fernandes, F. 2015. Inactivation of Polyphenoloxidase and Peroxidase in Apple Cubes and in Apple Juice Subjected to High Intensity Power Ultrasound Processing. Journal of Food Processing and Preservation, n/a-n/a.

Tan, T.; Cheng, L.; Bhat, R.; Rusul, G.; Easa, A. 2014a. Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut. Food Chemistry 142: 121-128.

Tan, T.; Cheng, L.; Bhat, R.; Rusul, G.; Easa, A. 2014b. Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut. Food Chemistry 142(1): 121-128.

Terefe, N.; Gamage, M.; Vilkhu, K.; Simons, L.; Mawson, R.; Versteeg, C. 2009. The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication. Food Chemistry 117(1): 20-27.

Tiwari, B.; Muthukumarappan, K.; O'Donnell, C.; Cullen, P. 2009. Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice. Innovative Food Science y Emerging Technologies 10(2): 166-171.

Vercet, A.; Burgos, J.; Crelier, S.; Lopez-Buesa, P. 2001. Inactivation of proteases and lipases by ultrasound. Innovative Food Science y Emerging Technologies 2(2): 139-150.

Waghmare, G.; Rathod, V. 2016. Ultrasound assisted enzyme catalyzed hydrolysis of waste cooking oil under solvent free condition. Ultrasonics Sonochemistry 32: 60-67.

Weissler, A. 1960. Effects of Ultrasonic Irradiation on Hemoglobin. The Journal of the Acoustical Society of America 32(10): 1208-1212.

Wu, J.; Lin, L. 2002. Ultrasound-Induced Stress Responses of Panax ginsengCells: Enzymatic Browning and Phenolics Production. Biotechnology Progress 18(4): 862-866

Xiao, Y.; Wu, Q.; Cai, Y.; Lin, X. 2005. Ultrasound-accelerated enzymatic synthesis of sugar esters in nonaqueous solvents. Carbohydrate Research 340(13): 2097-2103.

Özbek, B.; Ülgen, K. 2000. The stability of enzymes after sonication. Process Biochemistry 35(9): 1037-1043.

Received May 17, 2016.

Accepted Jun 22, 2016.

* Corresponding author

E-mail: (P.E.D. Augusto).



Cómo citar

Lindsay, M., Hellmeister, J., & Augusto, P. E. (2016). The ultrasound technology for modifying enzyme activity. Scientia Agropecuaria, 7(2), 145-150.



Artículos originales