Ultrasonic treatment of foam for the prevention of foam-induced pepsin inactivation.

ABSTRACT

The phenomenon of foam-induced inactivation is a common challenge during foam fractionation of proteins. In this work, we attempted to use ultrasound to treat foam out of the foam fractionation column with the aim of minimizing the foam-induced protein inactivation using pepsin as a model protein. Firstly, the mechanisms by which ultrasound prevented the foam-induced pepsin inactivation during defoaming were explored. The results showed that ultrasound promoted the refolding of unfolded pepsin molecules at the gas-liquid interface to restore their activities during the desorption process from the interface and before dissolving into the foamate. Subsequently, the effects of ultrasonic power on the pepsin renaturation were analyzed, which revealed that the unfolding degree of pepsin in the foamate gradually decreased and then increased as the ultrasonic power increased. Correspondingly, the specific activity of pepsin in the foamate increased and then decreased. Finally, we explored the effects of defoaming efficiency, type of gas and pH. The results indicated that the decrease in defoaming efficiency and gas solubility in water facilitated the ultrasound-assisted pepsin renaturation in the pH range from 1.0 to 2.5. When air was applied in the foaming process, the specific activity of pepsin in the foamate with ultrasonic treatment was not significantly different from that in the feed solution at ultrasonic power of 400 W and pH 2.0. Collectively, these results indicate the ultrasonic treatment of foam effectively prevented the foam-induced pepsin inactivation.