Determination of conformational changes of polyphenol oxidase and peroxidase in peach juice during mild heat treatment using FTIR spectroscopy coupled with chemometrics
Küçük Resim Yok
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effect of thermal treatment on activity and structural changes of polyphenol oxidase (PPO) and peroxidase (POD) in peach juice was investigated. The D-70 values for PPO and POD were 10.38 and 13.68 min, respectively. The z values for PPO and POD were found to be 3.35 and 23.15 degrees C, respectively. Fourier transform infrared (FTIR) spectroscopy was used to determine the conformational changes. With the increase in temperature, alpha-helix and beta-sheet were decreased, and beta-turn and aggregated beta-sheet structure were increased for PPO, random coil and beta-sheet decreased, while aggregated beta-sheet structure increased for POD. In contrast, an increase in alpha-helix structure of POD was observed which was thought to be effective in POD regeneration. Furthermore, native and denatured forms of enzymes were discriminated by using principle component analysis (PCA), and models that correlated activity and secondary structural components with infrared spectra were constructed by using partial least square (PLS).
Açıklama
Anahtar Kelimeler
Chemometrics, FTIR, peach juice, POD, PPO
Kaynak
International Journal of Food Science and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
56
Sayı
6
