期刊
FOOD CHEMISTRY
卷 335, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127485
关键词
High pressure freezing; Thermodynamics; Conformation; PPO; Denaturation
资金
- Key R&D Program of Ningxia Hui Autonomous Region [2018BCF01001]
- Contemporary International Collaborative Research Centre of Guangdong Province on Food Innovative Processing and Intelligent Control [2019A050519001]
- Common Technical Innovation Team of Guangdong Province on Preservation and Logistics of Agricultural Products [2019KJ145]
- Innovation Centre of Guangdong Province for Modern Agricultural Science and Technology on Intelligent Sensing and Precision Control of Agricultural Product Qualities
- Basic and Applied Basic Research Project of Guangdong Province [2019A1515110559]
The study found that the mechanism of enzyme protein denaturation induced by high pressure freezing is complex, with Pressure-Factors playing a dominant role in the denaturation process, while Freezing-Factors can weaken the effect of Pressure-Factors, leading to the enzyme being transformed into a partially folded intermediate state.
The mechanism of enzyme protein denaturation induced by high pressure freezing is complicated and unclear as this process involves Pressure-Factors (pressure and time) and Freezing-Factors (temperature, phase transition, recrystallization, and ice crystal types). In this study, the thermodynamics and conformation changes of mushroom polyphenol oxidase (PPO) under high pressure freezing treatments (HPF, P-100,150,200,300,400,500MPa(20 degrees C/30min)) and high pressure processes (HPP) followed with normal pressure immersion freezing (HPP-IF, P-100500MPa(25 degrees C/30min) - P-0.1MPa(-20 degrees C/30min)) are investigated as compared with that processed under high pressure processes (HPP, P-100-500MPa(25 degrees C/30min)) and normal pressure immersion freezing process (IF, P-0.1MPa(-20 degrees C/30min)). The results suggested that the treated PPO with the same enzyme activity may have various thermodynamic characteristics and conformations; Pressure-Factors play the main roles in the denaturation of the PPO during the HPF treatment, and Freezing-Factors can weak the effect of Pressure-Factors on PPO denaturation; The treated PPO may be transferred into a partially fold intermediate state.
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