{"title":"介质阻挡放电等离子体对辣根过氧化物酶活性和结构变化的影响","authors":"Shanshan Dong, Yunfang Ma, Yunfei Li, Qisen Xiang","doi":"10.15586/qas.v13i3.934","DOIUrl":null,"url":null,"abstract":"As an emerging nonthermal technology, cold plasma has been used to inactivate endogenous enzymes that are responsible for enzymatic browning reaction of fruits and vegetables. This study aimed to investigate the inactivation effect of dielectric barrier discharge (DBD) plasma on horseradish peroxidase (HRP), a typical plant peroxi-dase. The results showed that DBD plasma caused inactivation of HRP in a time-and discharge power-dependent manner. The HRP activity decreased by 32.5, 50.6, 65.5, and 75.4%, respectively, after 2, 4, 6, and 8 min of exposure to DBD plasma at 57.6 W. The efficacy of DBD plasma for HRP inactivation was enhanced on increasing the dis-charge power from 6.0 to 57.6 W. Intrinsic fluorescence spectra showed that DBD plasma induced obvious structural changes in HRP. DBD plasma also caused fragmentation and carbonylation of HRP as well as the oxidative degradation of heme, which might be due to the reactive species in plasma. After DBD plasma exposure at 43.0 W for 8 min, there was approximately an 8.4-fold increase in surface hydrophobicity of HRP. After exposure to DBD plasma, the aggregation of HRP was observed by using atomic force microscopy analysis. In conclusion, DBD plasma causes structural changes and chemical modification of HRP, which may be responsible for the loss of enzymatic activity. These data contribute to the application of cold plasma in the control of enzymatic browning of food products during processing and storage.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"1 1","pages":""},"PeriodicalIF":4.6000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"9","resultStr":"{\"title\":\"Effect of dielectric barrier discharge (DBD) plasma on the activity and structural changes of horseradish peroxidase\",\"authors\":\"Shanshan Dong, Yunfang Ma, Yunfei Li, Qisen Xiang\",\"doi\":\"10.15586/qas.v13i3.934\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"As an emerging nonthermal technology, cold plasma has been used to inactivate endogenous enzymes that are responsible for enzymatic browning reaction of fruits and vegetables. This study aimed to investigate the inactivation effect of dielectric barrier discharge (DBD) plasma on horseradish peroxidase (HRP), a typical plant peroxi-dase. The results showed that DBD plasma caused inactivation of HRP in a time-and discharge power-dependent manner. The HRP activity decreased by 32.5, 50.6, 65.5, and 75.4%, respectively, after 2, 4, 6, and 8 min of exposure to DBD plasma at 57.6 W. The efficacy of DBD plasma for HRP inactivation was enhanced on increasing the dis-charge power from 6.0 to 57.6 W. Intrinsic fluorescence spectra showed that DBD plasma induced obvious structural changes in HRP. DBD plasma also caused fragmentation and carbonylation of HRP as well as the oxidative degradation of heme, which might be due to the reactive species in plasma. After DBD plasma exposure at 43.0 W for 8 min, there was approximately an 8.4-fold increase in surface hydrophobicity of HRP. After exposure to DBD plasma, the aggregation of HRP was observed by using atomic force microscopy analysis. In conclusion, DBD plasma causes structural changes and chemical modification of HRP, which may be responsible for the loss of enzymatic activity. These data contribute to the application of cold plasma in the control of enzymatic browning of food products during processing and storage.\",\"PeriodicalId\":20868,\"journal\":{\"name\":\"Quality Assurance and Safety of Crops & Foods\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":4.6000,\"publicationDate\":\"2021-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"9\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Quality Assurance and Safety of Crops & Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.15586/qas.v13i3.934\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quality Assurance and Safety of Crops & Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.15586/qas.v13i3.934","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of dielectric barrier discharge (DBD) plasma on the activity and structural changes of horseradish peroxidase
As an emerging nonthermal technology, cold plasma has been used to inactivate endogenous enzymes that are responsible for enzymatic browning reaction of fruits and vegetables. This study aimed to investigate the inactivation effect of dielectric barrier discharge (DBD) plasma on horseradish peroxidase (HRP), a typical plant peroxi-dase. The results showed that DBD plasma caused inactivation of HRP in a time-and discharge power-dependent manner. The HRP activity decreased by 32.5, 50.6, 65.5, and 75.4%, respectively, after 2, 4, 6, and 8 min of exposure to DBD plasma at 57.6 W. The efficacy of DBD plasma for HRP inactivation was enhanced on increasing the dis-charge power from 6.0 to 57.6 W. Intrinsic fluorescence spectra showed that DBD plasma induced obvious structural changes in HRP. DBD plasma also caused fragmentation and carbonylation of HRP as well as the oxidative degradation of heme, which might be due to the reactive species in plasma. After DBD plasma exposure at 43.0 W for 8 min, there was approximately an 8.4-fold increase in surface hydrophobicity of HRP. After exposure to DBD plasma, the aggregation of HRP was observed by using atomic force microscopy analysis. In conclusion, DBD plasma causes structural changes and chemical modification of HRP, which may be responsible for the loss of enzymatic activity. These data contribute to the application of cold plasma in the control of enzymatic browning of food products during processing and storage.
期刊介绍:
''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered.
''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.