Influence of Supercritical Carbon Dioxide on the Activity and Conformational Changes of α-Amylase, Lipase, and Peroxidase in the Solid State Using White Wheat Flour as an Example.
Influence of Supercritical Carbon Dioxide on the Activity and Conformational Changes of α-Amylase, Lipase, and Peroxidase in the Solid State Using White Wheat Flour as an Example.
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超临界二氧化碳对固态中α-淀粉酶，脂肪酶和过氧化酶在固态中的活性和构象变化的影响，以白麦粉为例。
DOI：
10.3390/foods12244499
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发表时间：
2023-12-16
期刊：
影响因子：
5.2
通讯作者：
Leitgeb, Maja
中科院分区：
文献类型：
--
作者：
Ivanovic, Milena;Knez, Zeljko;Leitgeb, Maja
关键词：
使用可再生和替代能源的绿色技术，包括超临界二氧化碳（sc-CO2），正在成为各个领域研究人员的优先事项，包括控制酶活性，这在食品工业中非常重要。即，延长例如，可通过调节现有酶的活性来获得面粉。在这项研究中，不同的sc-CO2条件，如温度（35-50 °C），压力（200巴和300巴），和曝光时间（1-6小时）的α-淀粉酶，脂肪酶，辣根过氧化物酶（POD）的失活和结构变化的影响进行了研究，从白色小麦粉和天然酶。通过标准分光光度法测定酶的总蛋白（TPC）含量和残余活性，而通过圆二色光谱法（CD）测定酶的二级结构的变化。因此，目前的工作是关注的第一次与研究的稳定性和结构变化的酶分子占主导地位的白色小麦粉在sc-CO2条件下，在不同的压力和温度。此外，基于粒径分布和微电极电位的变化，研究了酶分子聚集或解离的变化。活性测定的结果表明，在最佳暴露条件下（6小时和50 °C;和1小时和50 °C）的天然POD和脂肪酶的活性分别降低了22%和16%。相反，α-淀粉酶活性没有观察到显著变化。因此，对POD和脂肪酶的CD光谱的分析证实了对二级结构损伤（α-螺旋、β-折叠和β-转角含量的变化）的显著影响，而α-淀粉酶的二级结构保持其原始构型。此外，粒径分布和微电极电位的变化表明，超临界CO2处理对所选酶的聚集和解离有显着影响。本研究的结果证实，sc-CO2技术可以有效地用作环境友好的技术，通过改变其结构来控制主要面粉酶的活性。
Green technologies using renewable and alternative sources, including supercritical carbon dioxide (sc-CO2), are becoming a priority for researchers in a variety of fields, including the control of enzyme activity which, among other applications, is extremely important in the food industry. Namely, extending shelf life of e.g., flour could be reached by tuning the present enzymes activity. In this study, the effect of different sc-CO2 conditions such as temperature (35–50 °C), pressure (200 bar and 300 bar), and exposure time (1–6 h) on the inactivation and structural changes of α-amylase, lipase, and horseradish peroxidase (POD) from white wheat flour and native enzymes was investigated. The total protein (TPC) content and residual activities of the enzymes were determined by standard spectrophotometric methods, while the changes in the secondary structures of the enzymes were determined by circular dichroism spectrometry (CD). The present work is therefore concerned for the first time with the study of the stability and structural changes of the enzyme molecules dominant in white wheat flour under sc-CO2 conditions at different pressures and temperatures. In addition, the changes in aggregation or dissociation of the enzyme molecules were investigated based on the changes in particle size distribution and ζ-potential. The results of the activity assays showed a decrease in the activity of native POD and lipase under optimal exposure conditions (6 h and 50 °C; and 1 h and 50 °C) by 22% and 16%, respectively. In contrast, no significant changes were observed in α-amylase activity. Consequently, analysis of the CD spectra of POD and lipase confirmed a significant effect on secondary structure damage (changes in α-helix, β-sheet, and β-turn content), whereas the secondary structure of α-amylase retained its original configuration. Moreover, the changes in particle size distribution and ζ-potential showed a significant effect of sc-CO2 treatment on the aggregation and dissociation of the selected enzymes. The results of this study confirm that sc-CO2 technology can be effectively used as an environmentally friendly technology to control the activity of major flour enzymes by altering their structures.
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DOI：
10.3390/nano10101913
发表时间：
2020-09-25
期刊：
Nanomaterials (Basel, Switzerland)
影响因子：
--
作者：
Hojnik Podrepšek G;Knez Ž;Leitgeb M
通讯作者：
Leitgeb M
DOI：
10.3390/foods11233832
发表时间：
2022-11-27
期刊：
Foods (Basel, Switzerland)
影响因子：
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影响因子：
8.8
作者：
Lancelot, Eloise;Fontaine, Joran;Le-Bail, Alain
通讯作者：
Le-Bail, Alain
影响因子：
14.8
作者：
Greenfield, Norma J.
通讯作者：
Greenfield, Norma J.
DOI：
10.1016/j.ifset.2021.102649
发表时间：
2021-03-06
影响因子：
6.6
作者：
Gu, Yuxiang;Shi, Wenqing;Jiang, Hao
通讯作者：
Jiang, Hao