期刊
ULTRASONICS SONOCHEMISTRY
卷 82, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.ultsonch.2022.105908
关键词
Ultrasonic; Polyphenol oxidase; Inactivation; Structure
资金
- National Natural Science Foundation of China [31801561]
- China Postdoctoral Science Foundation [2019 T120401]
- Open Project Program of China Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University [KFKT-ZJ-2101]
- 2020 Provincial Policy Guidance Program Subei Science and Technology Project [SZ-HZ202002]
The effects of thermal processing and ultrasound treatment on mushroom polyphenol oxidase were investigated. The results showed that ultrasound treatment had a greater inhibitory effect on enzyme activity compared to thermal processing. Ultrasound treatment also led to structural changes and aggregation of the protein. Therefore, ultrasound treatment can be used as an effective method to inhibit enzyme activity in food.
The effects of thermal processing (TP) and flat sweep frequency and pulsed ultrasound (FSFPU) treatment with different frequency modes on the activity, conformation and physicochemical properties of mushroom polyphenol oxidase (PPO) were investigated. The results showed that the relative enzymatic activity of PPO gradually decreased with increasing temperature and duration, and thermosonication decreased the PPO activity to a greater extent compared with thermal processing. FSFPU treatment with dual-frequency of 22/40 kHz mode showed the most significant effect. Circular dichroism (CD) showed that the content of alpha-helix and beta-turn dropped, while that of beta-sheet and random coil raised after FSFPU treatment. The intensity of endogenous fluorescence decreased, indicating that PPO protein unfolded and the tertiary structure was destroyed. The amount of free sulfhydryl, protein aggregation index, and turbidity all rose. Moreover, FSFPU treatment led to the aggregation of protein from the analysis of atomic force microscope (AFM). Conclusively, FSFPU can be used as an effective method to inhibit the activity of endogenous enzymes in food.
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