多酚氧化酶
变性(裂变材料)
化学
静水压力
酶
基质(水族馆)
高压
儿茶酚氧化酶
帕斯卡化
生物物理学
食品科学
生物化学
核化学
热力学
过氧化物酶
物理
海洋学
生物
地质学
作者
Jinghao Li,Jie Liu,Gengsheng Xiao,Lü Li,Yujuan Xu,Yuanshan Yu,Zhanhong Liang,Sheng Xu,Liang Cheng
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-12-01
卷期号:428: 136703-136703
被引量:1
标识
DOI:10.1016/j.foodchem.2023.136703
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 °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 > LL-PPO > HL-PPO. High concentration has a weakening effect on the pressure denaturation of the PPO solution. Under high pressure, the α-helix and concentration factors play a crucial role in stabilizing the structure.
科研通智能强力驱动
Strongly Powered by AbleSci AI