Baltacioglu, HandeCoruk, Katibe Sinem2024-11-072024-11-0720210950-54231365-2621https://doi.org/10.1111/ijfs.14930https://hdl.handle.net/11480/14443The 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).eninfo:eu-repo/semantics/closedAccessChemometricsFTIRpeach juicePODPPOArticle5662915292510.1111/ijfs.149302-s2.0-85099037195Q1WOS:000604271300001Q2