Effects of far-infrared radiation on activity and conformation of polyphenol oxidase of yam
Food and Machinery, ISSN: 1003-5788, Vol: 39, Issue: 5, Page: 132-138
2023
- 35Usage
- 1Captures
- 1Mentions
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- Usage35
- Downloads24
- Abstract Views11
- Captures1
- Readers1
- Mentions1
- News Mentions1
- 1
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Henan University of Science and Technology Researchers Detail New Studies and Findings in the Area of Enzymes and Coenzymes (Effects of far-infrared radiation on activity and conformation of polyphenol oxidase of yam)
2024 AUG 14 (NewsRx) -- By a News Reporter-Staff News Editor at NewsRx Life Science Daily -- Current study results on enzymes and coenzymes have
Article Description
Objective: This study aimed to investigate the effect of far infrared radiation heating on the oxidase activity and conformation of polyphenol oxidase (PPO) of yam. Methods: By using different far infrared radiation temperatures, the effects of different far infrared radiation temperatures on yam PPO activity, browning degree, total phenol content and PPO conformation were studied. Results: When the radiation temperature is 260 ℃ PPO enzyme is not deactivated after 11 min. When the radiation temperature is higher than 260 ℃, PPO can be inactivated within 3~7 min. However, the browning degree and total phenol content did not change regularly with the increase of radiation temperature and treatment time. After far-infrared pretreatment, the contents of random curling and α-helix changed slightly with the increase of radiation temperature, while β-angle decreased and β-folding increased, indicating that far-infrared radiation changed the secondary structure of PPO. The ultraviolet spectrum of PPO shifted blue and fluorescence spectrum shifted red, indicating that the tertiary structure of PPO changed. Conclusion: Far-infrared radiation heating can change the conformation of yam PPO and eventually deactivate it.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85201288383&origin=inward; http://dx.doi.org/10.13652/j.spjx.1003.5788.2022.80968; https://www.ifoodmm.cn/journal/vol39/iss5/22; https://www.ifoodmm.cn/cgi/viewcontent.cgi?article=5182&context=journal; https://dx.doi.org/10.13652/j.spjx.1003.5788.2022.80968; https://www.chndoi.org/Resolution/Handler?doi=10.13652/j.spjx.1003.5788.2022.80968
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