Effect of Ultra High Pressure (UHP) Treatment on the Secondary Structure and Activity of Horseradish Peroxidase (HRP)

Abstract

Abstract: A study was carried out about the effect of high hydrostatic pressure treatment (0.1～500 MPa) under temperature (20～60℃) with dwell time 10min and pH7.0 of the enzymatic solution on horseradish peroxidase (HRP) activity and its secondary structure. It was studied by the measurement of circular dichroic(CD) spectra. The results showed that: ① The effect of compression was significant on HRP activity under the treatment temperature 40℃ and dwell time 10min and pH7.0. HRP activity increased abnormally in treatment about 100MPa, but decreaseed slowly above 400MPa. ②HRP activity decreaseed slowly under temperature of less than 40℃ at the pressure of 500MPa with dwell time 10min and pH7.0; but decreaseed rapidly with increase of temperature above 40℃. ③ There was a tight correlationship between HRP activity and the content of β-sheet conformation. The percentage rate content of β-sheet conformation decreaseed after compression, and HRP activity descended as well. Both descended rapidly after compression synergizing with mild temperature.

Key words: ultra high pressure, horseradish peroxidase, secondary structure, HRP activity

ZENG Qing-Mei, PAN Jian, XIE Hui-Ming, YANG Yi, HUANG Xun-Duan, WANG Hai-Xiang, LI Li-Ming. Effect of Ultra High Pressure (UHP) Treatment on the Secondary Structure and Activity of Horseradish Peroxidase (HRP)[J]. FOOD SCIENCE, 2005, 26(5): 29-33.

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Effect of Ultra High Pressure (UHP) Treatment on the Secondary Structure and Activity of Horseradish Peroxidase (HRP)

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