Abstract Ultrasonic-assisted enzymolysis is the application of ultrasound technology to enhance the process of enzymolysis. Traditional enzymolysis has been met with certain limitations which includes uneven stirring, decreased enzyme activity and protein accumulation as a result of minimal contact between the enzyme and substrate. Ultrasound assisted enzymolysis is based on the potential for cell molecule modification by ultrasound to improve bioavailability of nutrients while retaining the original quality, and the potential use of radical sonochemistry to achieve targeted hydroxylation of polyphenols and carotenoids. The cavitation effects and mechanical action of ultrasound can be advantageous during enzymolysis when applied appropriately. Ultrasound pretreatment of substrates can boost biological activity, alter protein structure, enhance protein conversion rate and accelerate enzyme hydrolysis. This review therefore, explored the principle of ultrasonic-assisted enzymolysis and its effects on protein extraction, biological activity and enzyme hydrolysis as reported by different researchers. Ultrasonic-assisted enzymolysis shows great potentials in enzyme hydrolysis and can be employed as a processing tool by the food and pharmaceutical industries.

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超声辅助酶解：原理与应用

摘要 超声辅助酶解是应用超声技术增强酶解过程。传统的酶解存在一定的局限性，包括搅拌不均匀、酶活性降低以及由于酶与底物接触极少而导致的蛋白质积累。超声辅助酶解是基于超声对细胞分子进行修饰的潜力，以提高营养物质的生物利用度，同时保持原始质量，并可能利用自由基声化学实现多酚和类胡萝卜素的靶向羟基化。如果应用得当，超声波的空化效应和机械作用在酶解过程中可能是有利的。底物的超声预处理可以提高生物活性，改变蛋白质结构，提高蛋白质转化率，加速酶水解。因此，本综述探讨了不同研究人员报道的超声波辅助酶解原理及其对蛋白质提取、生物活性和酶水解的影响。超声波辅助酶解在酶水解中显示出巨大的潜力，可用作食品和制药行业的加工工具。