Effects of high pressure synergistic enzymatic physical state and concentration on the denaturation of polyphenol oxidase

文献类型： 外文期刊

第一作者： Li, Jinghao

作者： Li, Jinghao;Liu, Jie;Xiao, Gengsheng;Li, Lu;Xu, Yujuan;Yu, Yuanshan;Liang, Zhanhong;Cheng, Lina;Xu, Yujuan;Li, Jinghao;Xiao, Gengsheng;Xu, Sai;Xiao, Gengsheng;Cheng, Lina

作者机构：

关键词： High pressure; Polyphenol oxidase; Physical state; Concentration; Conformation; Denaturation

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 428 卷

页码：

收录情况： SCI

摘要： The synergistic effect of the initial state of the enzyme and pressure level on the denaturation of PPO has not been clear yet, but it significantly affects the application of high hydrostatic pressure (HHP) in the enzyme-containing food processing. Solid (S-) and low/high concentration liquid (LL-/HL-) polyphenol oxidase (PPO) was used as the study object, and the microscopic conformation, molecular morphology and macroscopic activity of PPO under HHP treatments (100-400 MPa, 25 degrees C/30 min) were investigated by spectroscopic techniques. The results show that the initial state has a significant effect on the activity, structure, active force and substrate channel of PPO under pressure. The effec can be ranked as follows: physical state > concentration > pressure, S-PPO > LLPPO > HL-PPO. High concentration has a weakening effect on the pressure denaturation of the PPO solution. Under high pressure, the & alpha;-helix and concentration factors play a crucial role in stabilizing the structure.

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