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Ultrasound assisted intensification of enzyme activity and its properties: a mini-review

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Abstract

Over the last decade, ultrasound technique has emerged as the potential technology which shows large applications in food and biotechnology processes. Earlier, ultrasound has been employed as a method of enzyme inactivation but recently, it has been found that ultrasound does not inactivate all enzymes, particularly, under mild conditions. It has been shown that the use of ultrasonic treatment at appropriate frequencies and intensity levels can lead to enhanced enzyme activity due to favourable conformational changes in protein molecules without altering its structural integrity. The present review article gives an overview of influence of ultrasound irradiation parameters (intensity, duty cycle and frequency) and enzyme related factors (enzyme concentration, temperature and pH) on the catalytic activity of enzyme during ultrasound treatment. Also, it includes the effect of ultrasound on thermal kinetic parameters and Michaelis–Menten kinetic parameters (km and Vmax) of enzymes. Further, in this review, the physical and chemical effects of ultrasound on enzyme have been correlated with thermodynamic parameters (enthalpy and entropy). Various techniques used for investigating the conformation changes in enzyme after sonication have been highlighted. At the end, different techniques of immobilization for ultrasound treated enzyme have been summarized.

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Acknowledgements

The authors would like to acknowledge University Grants Commission (UGC) of India for their financial support in our research work.

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Authors and Affiliations

  1. Department of Chemical Engineering, Institute of Chemical Technology, Matunga (E), Mumbai, 400019, India

    Shamraja S. Nadar & Virendra K. Rathod

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  1. Shamraja S. Nadar
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  2. Virendra K. Rathod
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Correspondence to Virendra K. Rathod.

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Nadar, S.S., Rathod, V.K. Ultrasound assisted intensification of enzyme activity and its properties: a mini-review. World J Microbiol Biotechnol 33, 170 (2017). https://doi.org/10.1007/s11274-017-2322-6

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