摘要：β‐ d ‐glucosidase can release aroma precursors to improve the flavor of plant food, but the hydrolysis efficiency of the enzyme is low; the purpose of this study was to improve the enzyme activity using ultrasound. The effects of ultrasound parameters on β‐ d ‐glucosidase activity were investigated, and the respective structures of enzyme activated and enzyme inhibited were further analyzed. Low temperature (20–45°C), low ultrasonic intensity (<181.53 W/cm2), and short treatment time (181.53 W/cm215 min) led to its inhibition. Application of ultrasound lowered the optimum temperature for β‐ d ‐glucosidase activity from 50 to 40°C. Ultrasound did not change the primary structures of the enzyme, but changed the secondary structures. When ultrasound activated β‐ d ‐glucosidase, the α‐helix contents were increased, the β‐fold and irregular coil content were reduced. When ultrasound inhibited β‐ d ‐glucosidase, the contents of β‐folds were increased, the α‐helix and irregular coil contents were reduced.. In summary, activation or inhibition of β‐ d ‐glucosidase under ultrasound was determined by the ultrasound conditions. This study suggests that ultrasound combined with β‐D‐glucosidase can be used in aroma‐enhancing.
