Ultrasound for pectinase modification: an investigation into potential mechanisms.
Xiaobin MaJingwen CaiDong-Hong LiuPublished in: Journal of the science of food and agriculture (2020)
Pectinase concentrations did not change the optimum ultrasound conditions for enzyme modification, but pectinase with a low concentration was more vulnerable to ultrasound treatment. During modification, ultrasound mechanical effects dominated in the pectinase activation, while free radical effects dominated in the inactivation process. © 2020 Society of Chemical Industry.