期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 97, 期 4, 页码 1326-1334出版社
WILEY
DOI: 10.1002/jsfa.7869
关键词
oriental sweet melon; polyphenol oxidase (PPO); activity; ultrasound; structural change
资金
- National Natural Science Foundation of China [31401507]
- Innovation Training Plan of University [201510504070]
- Fundamental Research Funds for the Central Universities [2662015PY142]
BACKGROUND: Polyphenol oxidase (PPO) mainly contributes to the browning reaction of fruits and vegetables and causes serious damage to the quality of sweet melon products. However, traditional methods to inactivate browning may induce more unexpected risks than ultrasonic processing. Meanwhile, there are no reports on the effect of ultrasound on PPO directly purified from sweet melon. RESULTS: The PPO in the original juice was less inactivated than the purified form when treated with ultrasound. As for purified PPO, superior to thermal treatment, less heat was needed to inactivate the PPO with ultrasonic treatment. At intensity lower than 200W, ultrasound did not significantly affect the structure and activity of PPO (P > 0.05), and latent PPO was activated. At intensity higher than 200 W, ultrasound inactivated PPO, induced aggregation and dissociation of PPO particles and significantly decreased the alpha-helix structure content. CONCLUSION: Low-frequency high-intensity ultrasound caused an inactivation effect and conformational changes of purified PPO from oriental sweet melons. Changes in the PPO structure induced by ultrasound eventually inactivated the enzyme. Ultrasound may be a potential method to inactivate PPO in oriental sweet melons. (C) 2016 Society of Chemical Industry
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