Influence of pulsed electric field on various enzyme activities

Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing

“…Enzymes in general tend to be more resistant to PEF than microorganisms (Ho, Mittal, & Cross, 1997;Vega-Mercado et al, 1997) and require stronger electrical conditions before denaturing occurs (Giner, Gimeno, BarbosaCánovas, & Martín, 2001). Electrical pulses can affect the three-dimensional structure of an enzyme, as these are governed by weak non-covalent forces, hydrogen bonds and hydrophobic interactions (Ohshima, Tamura, & Sato, 2007). PPO activity may increase after PEF treatment.…”

Interactions between arbuscular mycorrhizal fungi and phosphate-solubilizing fungus (Mortierella sp.) and their effects on Kostelelzkya virginica growth and enzyme activities of rhizosphere and bulk soils at different salinities

“…3.5.1.5), and phosphatase (E.C. 3.1.3.2) were determined according to Ohshima et al (2007), Trasar-Cepeda et al (1999), Nannipieri et al (1980), and Kandeler et al (1999), respectively. The activities of soil enzymes were assayed within 1 week after sampling.…”

Emerging Technologies for Targeted Food Processing

“…In general, the mechanisms involved in the inactivation of enzymes by PEFs are not fully understood (Ohshima et al 2006). Possible mechanisms have been proposed (Castro et al 2001;Perez and Pilosof 2004).…”