Activities and conformation changes of food enzymes induced by cold plasma: A review

被引:149
作者
Han, Yongxu [1 ,2 ,3 ]
Cheng, Jun-Hu [1 ,2 ,3 ]
Sun, Da-Wen [1 ,2 ,3 ,4 ]
机构
[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China
[2] South China Univ Technol, Acad Contemporary Food Engn, Guangzhou Higher Educ Mega Ctr, Guangzhou, Guangdong, Peoples R China
[3] Guangzhou Higher Educ Mega Ctr, Engn & Technol Res Ctr Guangdong Prov Intelligent, Guangzhou, Guangdong, Peoples R China
[4] Natl Univ Ireland, Agr & Food Sci Ctr, Food Refrigerat & Computerized Food Technol, Univ Coll Dublin, Dublin, Ireland
基金
国家重点研发计划;
关键词
Cold plasma; endogenous enzymes; non-thermal processing; enzymes inactivation; DIELECTRIC BARRIER DISCHARGE; ATMOSPHERIC-PRESSURE PLASMA; GLIDING ARC-DISCHARGE; CLOUDY APPLE JUICE; INACTIVATION KINETICS; POLYPHENOL OXIDASE; ALKALINE-PHOSPHATASE; CUT APPLE; THERMAL INACTIVATION; PROTEIN INACTIVATION;
D O I
10.1080/10408398.2018.1555131
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Food endogenous enzymes have impacts on color, texture and flavor of foods during food processing or preservation. Cold plasma is a novel non-thermal food processing technology, which has been extensively studied for contamination elimination and shelf life extension of foods. Particularly, much work has been reported about the effects of cold plasma on enzyme activities and alterations about enzymes conformational structures. It is thus necessary to understand the mechanisms of actions and applications of cold plasma technology in the conformation of food endogenous enzymes. This review focuses on the applications of cold plasma for the inactivation of various endogenous enzymes, including peroxidase, polyphenol oxidase, lysozyme, alpha-chymotrypsin, alkaline phosphatase, and pectin methylesterase. The activations of several enzymes, such as superoxide dismutase, catalase, and lipase, by cold plasma are also discussed. In addition, this review highlights the transformation of conformational structures including primary and spatial structures induced by chemical reactive species during cold plasma treatments, such as reactive oxygen species and reactive nitrogen species, especially, active sites consisting of prosthetic group and specific amino acids are demonstrated. Both extrinsic and intrinsic factors affecting cold plasma treatments are also described. In general, cold plasma exhibits the ability to activate or inactivate enzymes activities with affecting the conformational structures of enzyme. Further studies should be focused on exploration at molecular level for providing more insight on the interaction mechanism. In addition, equipment and process parameters of cold plasma operation for different fresh food products should be optimized for achieving appropriate control on enzyme variation and obtaining maximum efficiency.
引用
收藏
页码:794 / 811
页数:18
相关论文
共 120 条
[1]   Use of calcium lactate to improve structure of "Flor de Invierno" fresh-cut pears [J].
Alandes, L. ;
Perez-Munuera, I. ;
Llorca, E. ;
Quiles, A. ;
Hernando, I. .
POSTHARVEST BIOLOGY AND TECHNOLOGY, 2009, 53 (03) :145-151
[2]   Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets [J].
Albertos, I. ;
Martin-Diana, A. B. ;
Cullen, P. J. ;
Tiwari, B. K. ;
Ojha, S. K. ;
Bourke, P. ;
Alvarez, C. ;
Rico, D. .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2017, 44 :117-122
[3]   Protective role of antioxidant enzymes under high temperature stress [J].
Almeselmani, Moaed ;
Deshmukh, P. S. ;
Sairam, R. K. ;
Kushwaha, S. R. ;
Singh, T. P. .
PLANT SCIENCE, 2006, 171 (03) :382-388
[4]   Thermal inactivation kinetics of pectin methylesterase and the impact of thermal treatment on the texture, electrical impedance characteristics and cell wall structure of Japanese radish (Raphanus sativus L.) [J].
Ando, Yasumasa ;
Hagiwara, Shoji ;
Nabetani, Hiroshi .
JOURNAL OF FOOD ENGINEERING, 2017, 199 :9-18
[5]   Pulsed Light Inactivation of Mushroom Polyphenol Oxidase: a Fluorometric and Spectrophotometric Study [J].
Antonio Pellicer, Jose ;
Navarro, Patricia ;
Gomez-Lopez, Vicente M. .
FOOD AND BIOPROCESS TECHNOLOGY, 2018, 11 (03) :603-609
[6]   Influence of Reactive Oxygen Species on the Enzyme Stability and Activity in the Presence of Ionic Liquids [J].
Attri, Pankaj ;
Choi, Eun Ha .
PLOS ONE, 2013, 8 (09)
[7]   Effects of Atmospheric-pressure Non-thermal Plasma Jets on Enzyme Solutions [J].
Attri, Pankaj ;
Venkatesu, Pannuru ;
Kaushik, Nagendra ;
Han, Yong Gyu ;
Nam, Chul Joo ;
Choi, Eun Ha ;
Kim, Key Sun .
JOURNAL OF THE KOREAN PHYSICAL SOCIETY, 2012, 60 (06) :959-964
[8]   A protic ionic liquid attenuates the deleterious actions of urea on α-chymotrypsin [J].
Attri, Pankaj ;
Venkatesu, Pannuru ;
Kumar, Anil ;
Byrne, Nolene .
PHYSICAL CHEMISTRY CHEMICAL PHYSICS, 2011, 13 (38) :17023-17026
[9]   Influence of Osmolytes and Denaturants on the Structure and Enzyme Activity of α-Chymotrypsin [J].
Attri, Pankaj ;
Venkatesu, Pannuru ;
Lee, Ming-Jer .
JOURNAL OF PHYSICAL CHEMISTRY B, 2010, 114 (03) :1471-1478
[10]   Validation of cold plasma treatment for protein inactivation: a surface plasmon resonance-based biosensor study [J].
Bernard, C. ;
Leduc, A. ;
Barbeau, J. ;
Saoudi, B. ;
Yahia, L'H ;
De Crescenzo, G. .
JOURNAL OF PHYSICS D-APPLIED PHYSICS, 2006, 39 (16) :3470-3478