Oxidative polymerization process of hydroxytyrosol catalysed by polyphenol oxidases or peroxidase: Characterization, kinetics and thermodynamics
文献类型： 外文期刊
作者： Xie, Pujun 1 ; Fan, Linlin 3 ; Huang, Lixin 1 ; Zhang, Caihong 1 ;
作者机构： 1.CAF, Key & Open Lab Forest Chem Engn SFA, Natl Engn Lab Biomass Chem Utilizat, Key Lab Biomass Energy & Mat,Inst Chem Ind Forest, Nanjing 210042, Jiangsu, Peoples R China
2.Nanjing Forestry Univ, Coinnovat Ctr Efficient Proc & Utilizat Forest Re, Nanjing 210037, Peoples R China
3.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
关键词： Olive mill wastewater; Laccase and tyrosinase; Enzymatic oxidative polymerization; Hydroxytyrosol oligomers; Nuclear magnetic resonance; Isothermal titration calorimetry; Circular dichroism
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 337 卷
页码：
收录情况： SCI
摘要： Hydroxytyrosol oligomer prepared by bioenzyme shows stronger health-promoting properties than its monomer. However, the polymerization process carried out by laccase, tyrosinase or horseradish peroxidase is still lacking in term of product characterization, kinetics and thermodynamics. To achieve these aspects, ATR-FT-IR, NMR, the Michaelis-Menten equation and isothermal titration calorimetry were explored. The results showed that the identified polymers presented a C-C bond and a degree of polymerization less than six. Laccase showed the greatest affinity to hydroxytyrosol via comparison of K-m and V-m. All of these polymerization processes were spontaneous and exothermic behaviuors ranging from 30 to 50 degrees C, and were driven by hydrogen bonds, van der Waals interactions and hydrophobic interactions. Furthermore, circular dichroism spectroscopy was used to reveal the enzymatic structural changes during the catalysis, which showed that beta-sheet levels for laccase, ahelix levels for tyrosinase, and the a-helix and random coil levels for horseradish peroxidase were dramatically decreased.
- 相关文献
作者其他论文 更多>>
-
Green synthesis of silver nanoparticles using Houttuynia cordata Thunb rhizome extracts and their antibacterial potential against common foodborne pathogens
作者：Maimaiti, Xiayidan;Liu, Xiaoli;Rahman, Nurgul;Luo, Runmeng;Maimaiti, Xiayidan;Bassey, Anthony Pius;Liu, Xiaoli;Zhu, Yongsheng;Fan, Linlin;Luo, Runmeng;Wang, Fan;Wang, Ying
关键词：Antibacterial activity; green synthesis; Houttuynia cordata; particle size; silver nanoparticles
-
Preparation and characterization of zein-tannic acid nanoparticles/chitosan composite films and application in the preservation of sugar oranges
作者：Li, Shuangjian;Liu, Xiaoli;Zhang, Xiaoqian;Fan, Linlin;Wang, Fan;Zhou, Jianzhong;Zhang, Hongzhi;Liu, Xiaoli;Fan, Linlin;Wang, Fan;Zhou, Jianzhong;Zhang, Hongzhi;Zhang, Hongzhi
关键词：Chitosan film; Nanoparticle; Antibacterial activity; Sugar orange
-
Investigation on the exopolysaccharide production from blueberry juice fermented with lactic acid bacteria: Optimization, fermentation characteristics and Vis-NIR spectral model
作者：Yang, Suqun;Maimaiti, Xiayidan;Su, Wei;Liu, Xiaoli;Zhou, Jianzhong;Fan, Linlin;Yang, Suqun;Su, Wei;Zhou, Jianzhong;Fan, Linlin;Tao, Yang
关键词：Lactic acid bacteria; Blueberry juice; Exopolysaccharide; Fermentation characteristics; Visible near-infrared spectroscopy; Prediction model
-
Self-assembly of sophorolipid and eugenol into stable nanoemulsions for synergetic antibacterial properties through alerting membrane integrity
作者：Fan, Linlin;Su, Wei;Zhang, Xiaoqian;Yang, Suqun;Zhu, Yongsheng;Liu, Xiaoli;Fan, Linlin;Zhu, Yongsheng;Liu, Xiaoli
关键词：Sophorolipid; Nanoemulsion; Antibacterial; Biosurfactant; Eugenol
-
Metal-induced color change in blackberry wine
作者：Wu, Gang;Wu, Caie;Wu, Gang;Fan, Linlin;Zhou, Jianzhong;Liu, Xiaoli;Wu, Caie;Wang, Ying;Wu, Shuang
关键词：Blackberry wine; Chelate; Iron; Color; Intermolecular interaction
-
Validation of Layer-By-Layer Coating as a Procedure to Enhance Lactobacillus plantarum Survival during In Vitro Digestion, Storage, and Fermentation
作者：Li, Siyuan;Fan, Linlin;Li, Shuangjian;Sun, Xiaochen;Di, Qingru;Zhang, Hui;Liu, Xiaoli;Li, Siyuan;Di, Qingru;Li, Bin;Liu, Xiaoli
关键词：whey protein isolate fibrils; probiotics; polysaccharides; electrostatic interactions; blueberry
-
Effects of high power pulsed microwave on the enhanced color and flavor of aged blueberry wine
作者：Liu, Siyuan;Li, Shuangjian;Zhou, Jianzhong;Liu, Siyuan;Li, Shuangjian;Li, Siyuan;Wang, Ying;Fan, Linlin;Zhou, Jianzhong;Wang, Ying;Fan, Linlin;Zhou, Jianzhong
关键词：High-power pulsed microwave; Blueberry; Artificial aging; Anthocyanin
