Protective Effect of Sorbitol on Enzymes Exposed to Microsecond Pulsed Electric Field

被引：20
|
作者：
Zhao, Wei
Yang, Ruijin [1 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
来源：
JOURNAL OF PHYSICAL CHEMISTRY B | 2008年 / 112卷 / 44期
关键词：
D O I：
10.1021/jp8062367
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
Lysozyme (alpha-helix dominant structure) and pepsin (beta-sheet dominant structure) were exposed to microsecond pulsed electric field (PEF) at 3.5 x 10(6) V/m. The response of enzymes to the stress of PEF was investigated in this study. Unfolding of enzyme structures and disruption of secondary and three-dimensional structures occurred when the exposed PEF dosage exceeds a critical value, which caused the decrease in activity. In this work, sorbitol was found to be effective to stabilize the conformations and activities of enzymes against electric field. The protective effect increased with the increase of concentration of sorbitol.
引用
收藏
页码：14018 / 14025
页数：8
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