EFFECT OF HIGH VOLTAGE ELECTRIC FIELD ON FOOD GRADE PAPAIN

被引：0

作者：

Meza-Jimenez, M. L. ^{[1
]}

Robles-Lopez, M. R. ^{[2
]}

Reyes-Espinosa, F. ^{[3
]}

Hernandez-Arana, A. ^{[3
]}

Hernandez-Sanchez, H. ^{[1
]}

Robles-de la Torre, R. R. ^{[2
]}

机构：

[1] Inst Politecn Nacl, Escuela Nacl Ciencias Biol, Dept Ingn Bioquim, Av Wilfrido Massieu 399, Mexico City 07738, DF, Mexico

[2] Ex Hacienda San Juan Moline Carretera Estatal Tec, Ctr Invest Biotecnol Aplicada, Tepetitla Km 1-5, Tlaxcala 90700, Mexico

[3] Univ Autonoma Metropolitana Iztapalapa, Dept Quim, Av San Rafael Atlixco 186,Col Vicentina, Mexico City 09340, DF, Mexico

来源：

REVISTA MEXICANA DE INGENIERIA QUIMICA | 2017年 / 16卷 / 01期

关键词：

papain; residual activity; high voltage electric field; frequency; time; INACTIVATION;

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study, the enzyme papain was treated under different conditions of High Voltage Electric Field (HVEF), where three main factors were varied: frequency (0, 180 and 360 Hz), electric field strength (1, 5, and 9 kV/cm), and processing time (10, 20 and 30 minutes). The objective was to determine the changes in the activity of the enzyme and in its structure. The results mainly showed an effect of reduction on the residual activity (RA) of the enzyme papain. The best effect on the RA (47.9%) was achieved under the most intense treatment conditions of EF (9 kV/cm) and time (30 min). The results in the structure analysis of papain by fluorescence spectroscopy showed that HVEF led to denaturation and possibly aggregation of the enzyme. Therefore, HVEF can be considered as an efficient alternative nonthermal technology that can be used for partial enzyme inactivation.

引用

页码：101 / 108

页数：8

共 30 条

[1]

Amri Ezekiel, 2012, American Journal of Biochemistry and Biotechnology, V8, P99, DOI 10.3844/ajbbsp.2012.99.104

[2] Respiration and climacteric patterns of apples treated with continuous and intermittent direct current electric field [J].