Inactivation and reactivation of horseradish peroxidase treated with supercritical carbon dioxide

Effect of high pressure carbon dioxide on the quality of carrot juice

“…Park et al (2002) observed a similar decrease of pH from 6.5 to 4.4 in juices after HPCD treatment. Gui, (2006a) also reported a pH reduction from 5.6 to 5.3 in horseradish peroxide solution. The decrease pH and increase in TA was due to CO 2 dissolution into juices or solutions, which further dissociated into bicarbonate, carbonate and hydrogen ions.…”

Comparative study on cloudy apple juice qualities from apple slices treated by high pressure carbon dioxide and mild heat

“…Chen et al (1992) investigated changes in PPO activity associated with different high pressure CO 2 conditions and concluded that pressure-induced inactivation was caused by changes in enzyme secondary structure. The inactivation of horseradish peroxidase (Gui, Wang, et al, 2006), PME (Zhou, Wu, et al, 2009), and lipoxygenase ) by HPCD was related to the change of secondary and/or tertiary structure.…”

Activity of immobilized lipase from Candida antarctica (Lipozyme 435) and its performance on the esterification of oleic acid in supercritical carbon dioxide

“…The same behavior was observed for the decimal reduction values, for which the time necessary to obtain a 90% reduction in the enzyme activity at 10 MPa was 38 h, while for samples under other conditions the decimal reduction time was approximately 20 hours. All regression coefficients (R²) were greater than 0.95, indicating a good linear fit [24].…”

“…The experimental ݇ ௗ values were determined by the slope of the plot ofln(U/U 0 ) against the sample treatment time, wherein U is the enzyme activity at each experimental time and U 0 is the activity of the untreated enzyme, as described previously [22][23][24].…”