Ultrasound In Enzyme Inactivation

The first enzyme to be inactivated by ultrasonic waves was pepsin about 60 years ago and the mechanism of inactivation was cavitations (Geckeler, 2009). Heat was the common method used in inactivation of enzymes, however, was observed to lower the quality of the preserved food as well as destroying food nutrients. Ultrasound is being tested as an alternative in enzymatic inactivation (Geckeler, 2009). Since 60 years ago ultrasound has been observed to be an efficient method in enzyme inactivation. Ultrasound in enzymatic inactivation can be coupled with other methods of enzyme inactivation such as heat and pressure (Geckeler, 2009).

Polypeptide chains in the structural tertiary proteins are joined by Van Der wall forces and hydrogen bonds.