Pulsed light inactivation of horseradish peroxidase and associated structural changes

被引：51
作者：
Antonio Pellicer, Jose [1 ]
Gomez-Lopez, Vicente M. [2 ]
机构：
[1] Univ Catolica Murcia UCAM, Dept Ciencia & Tecnol Alimentos, Campus Jeronimos 135, Murcia 30107, Spain
[2] Univ Catolica Murcia UCAM, Catedra Alimentos Salud, Campus Jeronimos 135, Murcia 30107, Spain
来源：
FOOD CHEMISTRY | 2017年 / 237卷
关键词：
Pulsed light; Peroxidase; Fluorescence; Circular dichroism; Structural changes; CIRCULAR-DICHROISM; CONFORMATIONAL-CHANGES; THERMAL-DENATURATION; DIFFERENT VARIETIES; CYTOCHROME-C; PH; STABILITY; DECONTAMINATION; FLUORESCENCE; STATES;
D O I：
10.1016/j.foodchem.2017.05.151
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Pulsed light (PL) is a non-thermal preservation method in which foods are subjected to one or several intense pulses of wide-spectrum light. Peroxidase (POD) is an enzyme that needs to be inactivated or inhibited because of its deleterious effects on the quality of fruits and vegetables. The feasibility of using PL to inactivate POD was tested and results explained based on measurements of UV-vis spectrum, far-UV circular dichroism and tryptophan fluorescence, and the phase-diagram method. PL reduced the activity of POD by more than 95% after applying 128 J cm(-2). There was observed a decrease in the Reinheitzahl value and ellipticity and an increase in tryptophan fluorescence at incremental fluences, as well as linear phase diagrams. The study indicates that the inactivation of POD by PL is an all-or-none process related to loss of helical structure, weak unfolding and ejection of the prostetic group. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码：632 / 637
页数：6
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