Effect and Mechanisms of Ultrasonic Treatment on Polyphenol Oxidase Activity

doi:10.7506/spkx1002-6630-201017074

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (17): 331-334.doi: 10.7506/spkx1002-6630-201017074

• Bioengineering • Previous Articles Next Articles

Effect and Mechanisms of Ultrasonic Treatment on Polyphenol Oxidase Activity

WANG Wen-zong，LI Lin，LIN Hong-jia，CHEN Ling，LI Bing

College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China

Received:2010-06-30 Online:2010-09-15 Published:2010-12-29
Contact: LI Bing E-mail:bli@scut.edu.cn

Abstract

Abstract:

The effects of different ultrasonic treatment conditions on polyphenol oxidase (PPO) activity were investigated. Meanwhile, related mechanisms were explored. The results indicated that with prolonged ultrasonic treatment time, PPO activity initially increased, followed by a decrease. Higher ultrasonic power resulted in a slight increase followed by a gradual decrease. The stable temperature and pH for PPO treated by ultrasonic were respectively 40 ℃ and 6.8, respectively. After ultrasonic treatment, an increase in the Km of PPO and a decrease in its Vmax were simultaneously observed, and the content of β -turn secondary structures decreased.

Key words: polyphenol oxidase, ultrasonic, enzyme activity

CLC Number:

TS255.44

WANG Wen-zong，LI Lin，LIN Hong-jia，CHEN Ling，LI Bing. Effect and Mechanisms of Ultrasonic Treatment on Polyphenol Oxidase Activity[J]. FOOD SCIENCE, 2010, 31(17): 331-334 https://doi.org/10.7506/spkx1002-6630-201017074

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Effect and Mechanisms of Ultrasonic Treatment on Polyphenol Oxidase Activity

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