Thermal Inactivation Kinetics of Kudzu (Pueraria lobata) Polyphenol Oxidase and the Influence of Food Constituents
文献类型： 外文期刊
作者： Liu, Junping 1 ; Zhang, Jiayan 1 ; Liao, Tao 1 ; Zhou, Lei 1 ; Zou, Liqiang 1 ; Liu, Yafei 1 ; Zhang, Li 2 ; Liu, Wei 1 ;
作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
2.Chinese Acad Trop Agr Sci, Key Lab Trop Crop Prod Proc, Minist Agr & Rural Affairs, Agr Prod Proc Res Inst, Zhanjiang 524001, Guangdong, Peoples R China
3.Jiangxi Normal Univ, Natl R&D Ctr Freshwater Fish Proc, Nanchang 330022, Jiangxi, Peoples R China
关键词： polyphenol oxidase; kudzu; thermostability; thermal inactivation kinetics; food constituents; conformation
期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）
ISSN：
年卷期： 2021 年 10 卷 6 期
页码：
收录情况： SCI
摘要： The thermal inactivation kinetics of kudzu (Pueraria lobata) polyphenol oxidase (PPO) were investigated in model and food systems. PPO in kudzu tissue (tPPO) showed a higher thermostability than that of PPO in crude extract (cPPO) and purification fractions (pPPO). The PPO inactivation rate constant (k) increased with an increase in temperature, and tPPO showed the lowest k value, followed by that of cPPO and pPPO at the same temperature, indicating that PPO in the food system was more resistant to thermal treatment. Food constituents (pectin, starch, sucrose, and bovine serum albumin) in the food system decreased the activity of PPO but increased the thermostability of PPO, among which pectin exhibited the strongest protective effect against thermal inactivation, and the influence of sucrose was much slighter than that of other macromolecules. Fluorescence emission spectra indicated that pPPO exhibited stronger interactions with pectin than sucrose, and pPPO with pectin showed a more stable conformation under thermal treatment.
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