Inactivation and structural change of horseradish peroxidase treated with supercritical carbon dioxide

Gui, Fenqi; Chen, Fang; Wu, Jihong; Wang, Zhengfu; Liao, Xiaojun; Hu, Xiaosong

doi:10.1016/j.foodchem.2005.05.028

Cited by 65 publications

(53 citation statements)

References 33 publications

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“…In addition, Chen et al (1992) revealed that CO 2 treatment resulted in changes in the secondary structures of the PPO by spectropolarimetric analysis. Gui et al (2006) also obtained that the reduction of horseradish peroxidase activity caused by supercritical CO 2 treatment was related to the changes in the secondary and tertiary structures. Hence, CO 2 might be another factor to reduce PPO activity in watermelon juice by changing protein structure.…”

Section: Resultsmentioning

confidence: 93%

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Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

Liu

Zhao

et al. 2011

J Food Sci Technol

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The inactivation of polyphenol oxidase from watermelon juice with high pressure carbon dioxide (HPCD) treatment was investigated. The maximum reduction of polyphenol oxidase (PPO) activity inactivated by HPCD treatment was 95.8% at 30 MPa and 50°C for 30 min, which was far higher than 50.9% of control treatment at 50°C for 30 min. The inactivation of PPO was adequately described by a two-fraction model, which indicated that a labile and stable fraction might present in PPO from watermelon juice. The kinetic rate constants k L and k S of labile and stable fractions were 1.976 and 0.041 min −1 by HPCD treatment of 30 MPa and 50°C. And the labile fraction was easier to be inactivated by kinetic analysis. HPCD treatment with the combined effects of pressure, temperature, pH reduction, and time was stronger to inactivate PPO from watermelon juice than control treatment at the same temperature.

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Section: Resultsmentioning

confidence: 93%

“…The initial pH is 5.8±0.02 a solution (Zhou et al 2009;Gui et al 2006Gui et al , 2007. The decrease of pH was caused by CO 2 dissolving into juices or solutions, which further dissociated to bicarbonate, carbonate and H + ions.…”

Section: Resultsmentioning

confidence: 99%

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

Liu

Zhao

et al. 2011

J Food Sci Technol

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“…In particular, for the biocatalysis in SC-CO 2 , pressure variance could significantly alter the interactions between CO 2 and enzyme through the formation of carbamates by CO 2 and the free amine groups of the enzyme. These interactions might gradually change the conformation and activity of the enzyme in response to pressure [8,[90][91][92].…”

Section: Effects Of Pressure and Temperature On The Structure And Actmentioning

confidence: 99%

Enzyme Stability and Activity in Non-Aqueous Reaction Systems: A Mini Review

et al. 2016

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Abstract:Enormous interest in biocatalysis in non-aqueous phase has recently been triggered due to the merits of good enantioselectivity, reverse thermodynamic equilibrium, and no water-dependent side reactions. It has been demonstrated that enzyme has high activity and stability in non-aqueous media, and the variation of enzyme activity is attributed to its conformational modifications. This review comprehensively addresses the stability and activity of the intact enzymes in various non-aqueous systems, such as organic solvents, ionic liquids, sub-/super-critical fluids and their combined mixtures. It has been revealed that critical factors such as Log P, functional groups and the molecular structures of the solvents define the microenvironment surrounding the enzyme molecule and affect enzyme tertiary and secondary structure, influencing enzyme catalytic properties. Therefore, it is of high importance for biocatalysis in non-aqueous media to elucidate the links between the microenvironment surrounding enzyme surface and its stability and activity. In fact, a better understanding of the correlation between different non-aqueous environments and enzyme structure, stability and activity can contribute to identifying the most suitable reaction medium for a given biotransformation.

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“…Perhaps supercritical CO 2 facilitated transient permeability and induced mutation function of the additive (Zhang et al 2008). Other authors have demonstrated that the activity of some intracellular enzymes declined, or lost after supercritical treatment such as ATPase, phosphatase, peroxidase, etc (Bertoloni et al 2006;Gui et al 2006;Liu et al 2008). So it was also presumed that certain relevant enzymes with lipase production might be induced, or changed by supercritical CO 2 and HZH.…”

Section: Resultsmentioning

confidence: 99%

Mutation breeding of lipase-producing strain Flavobacterium sp. by supercritical CO2 with hydrazine hydrate

Zhang

Qian

2013

Braz. arch. biol. technol.

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Inactivation and structural change of horseradish peroxidase treated with supercritical carbon dioxide

Cited by 65 publications

References 33 publications

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

Enzyme Stability and Activity in Non-Aqueous Reaction Systems: A Mini Review

Mutation breeding of lipase-producing strain Flavobacterium sp. by supercritical CO2 with hydrazine hydrate

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