2026-04-17T21:25:25Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/14462025-10-22T11:01:18Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Abril, B.
author
Sanchez-Torres, E.A.
author
Bou, R.
author
Garcia-Perez, J.V.
author
Benedito, J.
other
Indústries Alimentàries
group
Funcionalitat i Seguretat Alimentària
2025-10-22T11:01:18Z
2025-10-22T11:01:18Z
2021-08-04
Abril, B., E.A. Sanchez-Torres, R. Bou, J.V. Garcia-Perez, and J. Benedito. 2021. "Ultrasound Intensification Of Ferrochelatase Extraction From Pork Liver As A Strategy To Improve ZINC-Protoporphyrin Formation". Ultrasonics Sonochemistry 78: 105703. doi:10.1016/j.ultsonch.2021.105703.
1350-4177
http://hdl.handle.net/20.500.12327/1446
https://doi.org/10.1016/j.ultsonch.2021.105703
The enzyme Ferrochelatase (FeCH), which is naturally present in pork liver, catalyses the formation of Zinc-protoporphyrin (ZnPP), a natural pigment responsible for the typical color of dry-cured Italian Parma ham. The aim of this study was to evaluate the feasibility of using high power ultrasound in continuous and pulsed modes to intensify the extraction of the enzyme FeCH from pork liver. US application during FeCH extraction led to an improved enzymatic activity and further increase in the formation of ZnPP. The optimal condition tested was that of 1 min in continuous US application, in which time the enzymatic activity increased by 33.3 % compared to conventional extraction (30 min). Pulsed US application required 5 min treatments to observe a significant intensification effect. Therefore, ultrasound is a potentially feasible technique as it increases the catalytic activity of FeCH and saves time compared to the conventional extraction method.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation
info:eu-repo/semantics/article