Research progress on the effect of chemical inhibitors on the properties of polyphenol oxidase in fruits and vegetables.
Research progress on the effect of chemical inhibitors on the properties of polyphenol oxidase in fruits and vegetables.
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DOI：
10.13995/j.cnki.11-1802/ts.024661
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发表时间：
2021-01-01
期刊：
影响因子：
--
通讯作者：
Linyan, Z.
中科院分区：
文献类型：
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作者：
Hengle, Zhou;Fuhai, Wang;Linyan, Z.
多酚氧化酶（PPO）引起的酶促褐变导致果蔬制品颜色变质，营养成分减少，甚至失去商业价值。化学抑制剂对PPO有良好的抑制作用，且使用方便。它们广泛应用于果蔬制品中，因此对其进行研究具有理论和现实意义。讨论了羧酸、抗坏血酸及其衍生物、含硫氨基酸、酚酸等抑制剂对PPO的抑制作用及其机理，分析了它们在食品工业中的应用优缺点。同时，在分子水平上讨论了化学抑制剂处理后PPO的构象变化以及这些抑制剂与PPO的相互作用模式。由此得出，化学抑制剂可通过强酸作用、螯合作用、还原作用和强结合协同作用抑制酶活性，为进一步研究抑制剂对PPO的抑制机制提供理论参考。
Enzymatic browning caused by polyphenol oxidase (PPO) lead to color deterioration of fruit and vegetable products, reduction of nutritional components, and even loss of commercial value. Chemical inhibitors show good inhibition effect on PPO, and are easy to use. They are widely used in fruit and vegetable products, thus its research has theoretical and practical significance. The inhibition and mechanism of carboxylic acid, ascorbic acid and its derivatives, sulfur-containing amino acid, phenolic acid and other inhibitors on PPO were discussed, and their advantages and disadvantages in the application of food industry were analyzed. At the same time, the conformational changes of PPO treated by chemical inhibitors and the interaction mode between these inhibitors and PPO were discussed at the molecular level. It was concluded that chemical inhibitors can inhibit enzyme activity through strong acid action, chelation, reduction and strong binding cooperation, which provides a theoretical reference for further study of the inhibition mechanism of inhibitors on PPO.