Impacts of high pressure assisted freezing on the denaturation of polyphenol oxidase

文献类型： 外文期刊

第一作者： Cheng, Lina

作者： Cheng, Lina;Zhu, Zhiwei;Sun, Da-Wen;Cheng, Lina;Zhu, Zhiwei;Sun, Da-Wen;Cheng, Lina;Zhu, Zhiwei;Sun, Da-Wen;Cheng, Lina;Zhu, Zhiwei;Sun, Da-Wen;Cheng, Lina;Sun, Da-Wen

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关键词： High pressure freezing; Thermodynamics; Conformation; PPO; Denaturation

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 335 卷

页码：

收录情况： SCI

摘要： 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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