交货地点
多酚氧化酶
过氧化物酶
化学
蛋白质二级结构
动力学
电场
圆二色性
色谱法
分析化学(期刊)
酶
结晶学
园艺
生物化学
生物
物理
量子力学
作者
Kui Zhong,Jihong Wu,Zhengfu Wang,Fang Chen,Xiaojun Liao,Xiao Hu,Zhenhua Zhang
出处
期刊:Food Chemistry
[Elsevier]
日期:2005-11-11
卷期号:100 (1): 115-123
被引量:150
标识
DOI:10.1016/j.foodchem.2005.09.035
摘要
Abstract Effects of pulsed electric fields (PEF) on the activity of peroxidase (POD) and polyphenol oxidase (PPO) in buffered solution were studied while the corresponding changes to their secondary structures was demonstrated by far-UV Circular dichroism (CD). The relative residual activity of POD and PPO decreased with the increase in electric field strength and treatment time, and PPO was more susceptible than POD to PEF treatment. The greatest reduction of the activity was achieved for POD at 25 kV/cm for 1740 μs and PPO at 25 kV/cm for 744 μs with reductions of 32.2% and 76.2%, respectively. The inactivation kinetic parameters D-value and ZE value were calculated. The D-values of PPO were smaller than those POD at higher electric field strength, and ZE values of POD and PPO were 36.9 and 16.2 kV/cm, respectively. The secondary structures of the two enzymes were changed following treatment by PEF. The intensity of negative peaks in the CD spectra decreased, and the CD spectra of PPO changed more significantly than that of POD; the reduction of the relative α-helix fractions for POD at 25 kV/cm for 124 μs was 22.63% while it was 50.72% for PPO at 25 kV/cm for 52 μs. The inactivation of PEF-treated POD and PPO was in close agreement with their secondary structure changes.
科研通智能强力驱动
Strongly Powered by AbleSci AI