Effect of High Pressure Carbon Dioxide and Ultra-high Pressure on Structure of  Polyphenol Oxidase and Pectin Methylesterase

doi:10.7506/spkx1002-6630-201111019

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (11): 83-87.doi: 10.7506/spkx1002-6630-201111019

• Basic Research • Previous Articles Next Articles

Effect of High Pressure Carbon Dioxide and Ultra-high Pressure on Structure of Polyphenol Oxidase and Pectin Methylesterase

LIU Ye1，ZHANG Chao2，ZHAO Xiao-yan2,*，HU Xiao-song3

1. College of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100048, China； 2. Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China； 3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Online:2011-06-15 Published:2011-05-13

Abstract

Abstract: In order to investigate the mechanism of high pressure carbon dioxide (HPCD) and ultra-high pressure inactivating polyphenol oxidase (PPO) and pectin methylesterase (PE), SDS-PAGE, infrared spectroscopy, and fluorescence spectroscopy were applied to study the structural change of PPO and PE after the treatments. After HPCD and ultra-high pressure treatments for 60 min, the activity of PPO and PE decreased as the pressure ascent in the investigated range. SDS-PAGE analysis showed that no peptide chains were cut off, but according to the infrared and fluorescence spectral profiles the protein secondary and tertiary structures of the two enzymes were changed after the treatments. Hence, HPCD and ultra-high pressure inactivate PPO and PE through changing their advanced structures.

Key words: high pressure carbon dioxide (HPCD), ultra-high pressure, polyphenol oxidase (PPO), pectin methylesterase (PE), structure

CLC Number:

LIU Ye，ZHANG Chao，ZHAO Xiao-yan，HU Xiao-song. Effect of High Pressure Carbon Dioxide and Ultra-high Pressure on Structure of Polyphenol Oxidase and Pectin Methylesterase[J]. FOOD SCIENCE, 2011, 32(11): 83-87.

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Effect of High Pressure Carbon Dioxide and Ultra-high Pressure on Structure of Polyphenol Oxidase and Pectin Methylesterase

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