FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (9): 7-12.doi: 10.7506/spkx1002-6630-201809002

• Basic Research • Previous Articles     Next Articles

Effect of Acidic Electrolyzed Water on Polyphenoloxidase Activity from Litopenaeus vannamei

SUN Jiangping1, ZHAO Li1, YU Wenying1, XIE Jing1,2,3, PAN Yingjie1,2,3, ZHAO Yong1,2,3,*   

  1. 1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China; 3. Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
  • Online:2018-05-15 Published:2018-05-15

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Abstract: Recently, acidic electrolyzed water (AEW) has been applied in seafood preservation as a novel technology. It is reported that AEW has strong ability to delay the development of melanosis in Litopenaeus vannamei and extend its shelflife. In this paper, polyphenoloxidase (PPO), an essential enzyme for melanosis in Litopenaeus vannamei, was extracted and purified. The effects and kinetics of AEW on purified PPO were then investigated. Based on sodium dodecyl sulfatepolyacrylamide gel electrophoresis, PPO from Litopenaeus vannamei was well purified. Kinetic studies revealed that AEW exhibited inhibitory effects on PPO with a dose-effect relationship. Moreover, AEW showed mixed-type inhibition on PPO with inhibitory constant Ki value of 0.64 mmol/L. In conclusion, this study can provide a theoretical basis for further exploring the mechanism of AEW in food preservation.

Key words: acidic electrolyzed water, Litopenaeus vannamei, polyphenoloxidase, mixed-type inhibition, melanosis

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