Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study

Baltacıoğlu, Hande; Bayındırlı, Alev; Severcan, Mete; Severcan, Feride

doi:10.1016/j.foodchem.2015.04.097

Cited by 81 publications

(33 citation statements)

References 27 publications

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“…Figure (c) showed the PPO activity of three tested samples. PPO is a copper‐containing enzyme that widely distributed in fruits and plants, and causes enzymatic browning of these products, and further affects the quality, appearance, and nutrition (Baltacıoğlu, Bayındırlı, Severcan, & Severcan, ). MVD–SPL showed significant ( p < 0.05) lower value (140 U/g/min) than VFD–(280 U/g/min) and HAD–SPL (160 U/g/min), suggesting that MVD was more effective than two other drying methods for PPO activity inactivation.…”

Section: Resultsmentioning

confidence: 99%

Effects of different drying methods on nutritional composition, physicochemical and functional properties of sweet potato leaves

Sui

Sun

et al. 2019

J Food Process Preserv

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In this study, effects of microwave‐vacuum (MVD), hot‐air (HAD), and vacuum‐freeze (VFD) drying methods on the nutritional composition, physicochemical, and functional properties of sweet potato leaves (SPL) were investigated. VFD–SPL showed higher total dietary fiber, vitamin C, E, B1, and B2, and mineral Mg, P, and Zn content than MVD– and HAD–SPL. MVD–SPL showed highest water absorb index, oil absorption capacity, swelling power and solubility. HAD–SPL had smallest particle size (D[4,3] = 56.85 μm), which was further verified by scanning electron microscopy findings. Total polyphenol content of VFD–SPL was highest (6.30 g CAE/100 g DW), followed by MVD– and HAD–SPL (6.06 and 4.72 g CAE/100 g DW, respectively), and the same order was found for antioxidant activity. Although nutritional and functional properties of MVD–SPL were intermediate, the higher physicochemical properties, drying rate, and lower cost suggest MVD has greater potential as a new drying method of SPL. Practical applications Microwave drying can be used to enhance the transportation of heat and moisture inside the drying products, and further increase drying rate and lower the drying temperature due to the fact that vacuum enables moisture to evaporate at a lower temperature, thus maintaining good product quality, particularly for materials with active ingredient and heat‐sensitive components. In this study, the higher physicochemical properties, drying rate, and lower cost than VFD– and HAD–SPL suggest that MVD has greater development potential as a new drying technology in SPL powder production.

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Section: Resultsmentioning

confidence: 99%

Effects of different drying methods on nutritional composition, physicochemical and functional properties of sweet potato leaves

Sui

Sun

et al. 2019

J Food Process Preserv

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“…; Baltacioğlu et al . ). Therefore, heat treatments could be used to inhibit PPO activity as well as to suppress browning reactions during processing.…”

Section: Resultsmentioning

confidence: 97%

Effects of Heat Treatment on Polyphenol Oxidase Activity and Textural Properties of Jackfruit Bulb

Zhong

et al. 2015

Journal of Food Processing and Preservation

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The jackfruit bulbs were subjected to different heat treatments and the residual polyphenol oxidase (PPO) activity, browning index (BI), the concentration of vitamin C (Vc) and textural properties (TP) after freeze drying (FD) were determined. The results showed that PPO, BI and Vc were 5.83%, 107.69, 4.11 mg/ 100 g and 10.66%, 84.09 and 4.30 mg/100 g at the optimal time or temperature, respectively. The time was significantly negatively correlated to hardness, fracturability, chewiness, resilience and Vc concentration. The temperature was significantly positively correlated to adhesiveness, whereas it was significantly negatively correlated to hardness, gumminess, chewiness, resilience, BI and Vc concentration (P < 0.05). Based on PPO activity, BI, the concentration of Vc and TP, the optimal pre-drying conditions were temperature of 80C and time of 4 min. This paper could provide good guidance for other fruit processing based on the pretreatments of FD jackfruit.

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“…Although high-throughput approaches mean that targeted biomarkers can be recognized reliably and quantify with high reproducibility, they still do not reflect the comprehensive chemical information of mushrooms. Fourier transform infrared (FT-IR) spectroscopy, the traditional technique espoused by the high sensitivity of conformational change and high-quality spectra, has been validated that it was a powerful tool for metabolite analysis of mushrooms (Baltacıoglu, Bayındırlı, Severcan, & Severcan, 2015;Ma et al, 2018;O'Gorman, Downey, Gowen, Barry-Ryan, & Frias, 2010). In the study of Qi, Zhang, Liu, Li, and Wang (2017), they identified B. edulis and B. tomentipes stemmed from different geographical origins using FT-IR combined with chemometrics including principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and hierarchical cluster analysis (HCA).…”

Section: Introductionmentioning

confidence: 99%

Species and Geographical Origins Discrimination of Porcini Mushrooms Based on FT‐IR Spectroscopy and Mineral Elements Combined with Sparse Partial Least Square‐Discriminant Analysis

Wang

Liu

et al. 2019

Journal of Food Science

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Misrecognition and toxic elements are two of several reasons responsible for food poisoning even death in the summer, a time when a great deal of edible mushrooms is celebrated in Southwestern China featured as complex environment conditions. It is highly important to identify the difference of chemical constituents in edible mushrooms at the regional‐scale. In this study, Fourier transform infrared (FT‐IR) spectroscopy and inductively coupled plasma mass spectrometry were applied to investigate organic matters and 18 mineral elements in porcini mushrooms of six species collected from 17 sampling sites in nine Yunnan cities. Classification models on the species, regions, and part levels were established using sparse partial least square‐discriminant analysis and principal component analysis. At the species level and region level accuracies of greater than 92.1% and 92.8% was achieved, respectively, whereas on the part level caps and stipes were classified with 96.7% accuracy. One of the most popular mushrooms is Boletus edulis characterized by polysaccharide, lipid, and ribonucleic acid as well as several phenolic compounds. Temperature and precipitation show possible influences on accumulations of polysaccharides and ribonucleic acid. Furthermore, the most important elements of caps contributed the difference between two parts are copper (Cu), zinc (Zn), and phosphorus (P), whereas stipes instead by manganese (Mn) and cobalt (Co). These results demonstrated that FT‐IR spectroscopy and elements contents provide information sufficient for classifying different porcini mushroom samples, which might be helpful for controlling food security and quality assessment of edible mushrooms.

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Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study

Cited by 81 publications

References 27 publications

Effects of different drying methods on nutritional composition, physicochemical and functional properties of sweet potato leaves

Effects of different drying methods on nutritional composition, physicochemical and functional properties of sweet potato leaves

Effects of Heat Treatment on Polyphenol Oxidase Activity and Textural Properties of Jackfruit Bulb

Species and Geographical Origins Discrimination of Porcini Mushrooms Based on FT‐IR Spectroscopy and Mineral Elements Combined with Sparse Partial Least Square‐Discriminant Analysis

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