Le Cheng, Haoyue Bai, Mingfang Zhang, Fengping Yang, Difeng Ren, Yunpeng Du
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引用次数: 0
Abstract
The emerging technology of inhibiting polyphenol oxidase (PPO) is crucial for preventing enzymatic browning in food. This study aimed to investigate the effects of 4.5 kJ/m2 ultraviolet (UV)-C radiation and 0.02 mg/mL L-cysteine (L-cys) treatment on the enzyme activity, physico-chemical properties, thermal properties, structure, and molecular microstructure of PPO. UV-C/L-cys decreased PPO activity and had the highest aggregation index and turbidity of PPO. UV-C/L-cys further reduced the denaturation temperature point and increased the denaturation enthalpy of PPO. UV-C/L-cys turned the α-helix to random coil of PPO and destroyed the tertiary structure. This combined treatment aggregated the microstructure of PPO, which led to covering the active center of the enzyme, leading to its inactivation. Molecular docking simulation confirmed that L-cys bound to PPO through hydrogen bonding and ionic contact. This study established a foundation for the application of UV-C radiation and L-cys treatment to control food browning.
抑制多酚氧化酶(PPO)的新兴技术是防止食品酶促褐变的关键。本研究旨在探讨4.5 kJ/m2紫外线(UV)-C辐射和0.02 mg/mL l -半胱氨酸(L-cys)处理对PPO酶活性、理化性质、热性质、结构和分子微观结构的影响。UV-C/L-cys使PPO活性降低,PPO聚集指数和浊度最高。UV-C/L-cys进一步降低了PPO的变性温度点,提高了PPO的变性焓。UV-C/L-cys使PPO的α-螺旋变为无序螺旋,破坏了PPO的三级结构。这种联合处理聚集了PPO的微观结构,从而覆盖了酶的活性中心,导致其失活。分子对接模拟证实L-cys通过氢键和离子接触与PPO结合。本研究为应用UV-C辐射和L-cys处理控制食品褐变奠定了基础。
期刊介绍:
Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.