The Inactivation Kinetics of Soluble and Membrane-Bound Polyphenol Oxidase in Pear during Thermal and High-Pressure Processing
The Inactivation Kinetics of Soluble and Membrane-Bound Polyphenol Oxidase in Pear during Thermal and High-Pressure Processing
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梨热高压加工过程中可溶性膜结合多酚氧化酶的失活动力学
DOI：
10.1007/s11947-018-2070-0
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发表时间：
2018-02
影响因子：
5.6
通讯作者：
Terefe Netsanet Shiferaw
中科院分区：
文献类型：
--
作者：
Zhou Lei;Liu Wei;Terefe Netsanet Shiferaw
以儿茶酚为底物对梨中的多酚氧化酶（PPO）进行了表征。可溶性 PPO 和膜结合 PPO 的米氏常数分别为 15.6 和 23.8 mM，其最适活性 pH 值分别为 6.0 和 6.5。研究了可溶性和膜结合 PPO 在热（45–75 °C）和高压热处理（600 MPa，40–80 °C）过程中的失活动力学。在所有加工条件下，梨 PPO 的失活动力学均通过一阶模型进行描述。与可溶性 PPO 相比，膜结合 PPO 对热和高压失活更敏感。与 pH 4.4（未酸化的梨果泥的 pH 值）相比，可溶性 PPO 和膜结合 PPO 在 pH 3.5（由梨在混合前浸入柠檬酸中制成的梨果泥的 pH 值）下表现出更高的热失活敏感性。高压和高温对梨PPO在pH 4.4时有协同灭活作用，而在pH 3.5时则有轻微的拮抗作用。
Polyphenol oxidase (PPO) from pear was characterized with catechol as substrate. The Michaelis constant of soluble and membrane-bound PPO were 15.6 and 23.8 mM, respectively, and their optimum pH for activity were 6.0 and 6.5, respectively. The inactivation kinetics of soluble and membrane-bound PPO during thermal (45–75 °C) and high-pressure thermal processing (600 MPa, 40–80 °C) were studied. The inactivation kinetics of pear PPO were described by a first-order model at all processing conditions. Compared to soluble PPO, membrane-bound PPO was more sensitive to thermal and high-pressure inactivation. Both soluble and membrane-bound PPO displayed higher sensitivity towards thermal inactivation at pH 3.5 (pH of pear puree made from pears dipped in citric acid prior to blending) compared to pH 4.4 (pH of non-acidified pear puree). High pressure and temperature had synergistic inactivation effects on pear PPO at pH 4.4 while slight antagonistic effects were observed at pH 3.5.
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DOI：
10.1006/fstl.1997.0302
发表时间：
1998
期刊：
Lwt - Food Science and Technology
影响因子：
--
作者：
C. Weemaes;L. Ludikhuyze;I. V. Broeck;M. Hendrickx;P. Tobback
通讯作者：
C. Weemaes;L. Ludikhuyze;I. V. Broeck;M. Hendrickx;P. Tobback
影响因子：
8.8
作者：
Mishra, Bibhuti B.;Gautam, Satyendra;Sharma, Arun
通讯作者：
Sharma, Arun
热处理后蘑菇（双孢蘑菇）多酚氧化酶的聚集和构象变化
影响因子：
8.8
作者：
Zhou, Lei;Liu, Wei;Chen, Jun
通讯作者：
Chen, Jun
DOI：
10.1007/s13197-015-1822-3
发表时间：
2015-04
期刊：
Journal of Food Science and Technology
影响因子：
--
作者：
Liang Liu;Shao-qian Cao;X. Qi;Zhengfeng Yang
通讯作者：
Liang Liu;Shao-qian Cao;X. Qi;Zhengfeng Yang
影响因子：
5.5
作者：
Sulaiman, Alifdalino;Soo, Ming J.;Silva, Filipa V. M.
通讯作者：
Silva, Filipa V. M.