Determination of conformational changes of polyphenol oxidase and peroxidase in peach juice during mild heat treatment using FTIR spectroscopy coupled with chemometrics

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dc.authoridCoruk, Katibe Sinem/0000-0001-5645-7200
dc.contributor.authorBaltacioglu, Hande
dc.contributor.authorCoruk, Katibe Sinem
dc.date.accessioned2024-11-07T13:24:59Z
dc.date.available2024-11-07T13:24:59Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe 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).
dc.description.sponsorshipNigde Omer Halisdemir University Scientific Research Council (BAP) [GTB 2018/10 BAGEP]
dc.description.sponsorshipThis work was supported by Nigde Omer Halisdemir University Scientific Research Council (BAP), [Grant No: GTB 2018/10 BAGEP].
dc.identifier.doi10.1111/ijfs.14930
dc.identifier.endpage2925
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85099037195
dc.identifier.scopusqualityQ1
dc.identifier.startpage2915
dc.identifier.urihttps://doi.org/10.1111/ijfs.14930
dc.identifier.urihttps://hdl.handle.net/11480/14443
dc.identifier.volume56
dc.identifier.wosWOS:000604271300001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectChemometrics
dc.subjectFTIR
dc.subjectpeach juice
dc.subjectPOD
dc.subjectPPO
dc.titleDetermination of conformational changes of polyphenol oxidase and peroxidase in peach juice during mild heat treatment using FTIR spectroscopy coupled with chemometrics
dc.typeArticle

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