☆ 4.7 Article

Impacts of high pressure assisted freezing on the denaturation of polyphenol oxidase

FOOD CHEMISTRY (2021)

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Journal

FOOD CHEMISTRY
Volume 335, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127485

Keywords

High pressure freezing; Thermodynamics; Conformation; PPO; Denaturation

Categories

Chemistry, Applied Food Science & Technology Nutrition & Dietetics

Funding

  1. Key R&D Program of Ningxia Hui Autonomous Region [2018BCF01001]
  2. Contemporary International Collaborative Research Centre of Guangdong Province on Food Innovative Processing and Intelligent Control [2019A050519001]
  3. Common Technical Innovation Team of Guangdong Province on Preservation and Logistics of Agricultural Products [2019KJ145]
  4. Innovation Centre of Guangdong Province for Modern Agricultural Science and Technology on Intelligent Sensing and Precision Control of Agricultural Product Qualities
  5. Basic and Applied Basic Research Project of Guangdong Province [2019A1515110559]

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The study found that the mechanism of enzyme protein denaturation induced by high pressure freezing is complex, with Pressure-Factors playing a dominant role in the denaturation process, while Freezing-Factors can weaken the effect of Pressure-Factors, leading to the enzyme being transformed into a partially folded intermediate state.
The mechanism of enzyme protein denaturation induced by high pressure freezing is complicated and unclear as this process involves Pressure-Factors (pressure and time) and Freezing-Factors (temperature, phase transition, recrystallization, and ice crystal types). In this study, the thermodynamics and conformation changes of mushroom polyphenol oxidase (PPO) under high pressure freezing treatments (HPF, P-100,150,200,300,400,500MPa(20 degrees C/30min)) and high pressure processes (HPP) followed with normal pressure immersion freezing (HPP-IF, P-100500MPa(25 degrees C/30min) - P-0.1MPa(-20 degrees C/30min)) are investigated as compared with that processed under high pressure processes (HPP, P-100-500MPa(25 degrees C/30min)) and normal pressure immersion freezing process (IF, P-0.1MPa(-20 degrees C/30min)). The results suggested that the treated PPO with the same enzyme activity may have various thermodynamic characteristics and conformations; Pressure-Factors play the main roles in the denaturation of the PPO during the HPF treatment, and Freezing-Factors can weak the effect of Pressure-Factors on PPO denaturation; The treated PPO may be transferred into a partially fold intermediate state.

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