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How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme
Innovative Food Science & Emerging Technologies ( IF 6.6 ) Pub Date : 2018-02-12 , DOI: 10.1016/j.ifset.2018.02.008
Alline Artigiani Lima Tribst , Mariana Abrahão Bueno de Morais , Carolina Yumi Tominaga , Andrey Fabricio Ziem Nascimento , Mário Tyago Murakami , Marcelo Cristianini

A comparative study between high pressure homogenization (HPH, 40–120 MPa) and high pressure processing (HPP, 300–600 MPa) with respect to their effects on lysozyme structure and functionality was carried out. The results showed that high pressure processing induced: (i) activity increase in the presence of NaCl (≤0.6 M), especially for samples processed by HPH (up to 6 times at pH 4.5), (ii) thermal resistance reduction up to 34 and 40% for HPP and HPH, respectively, (iii) higher resistance to low pH, with consequent activity increase at pH 5.5 (up to 40% for HIP samples) and at pH 4.0 (up to 110% for HPH samples) and (iv) activity recovery up to 21 days of storage at 5 °C, indicating a molecular reorganization after processing. Structurally, only discrete and transient alterations were observed by X-ray crystallography. Therefore, the results highlighted that HPP and HPH reversibly changed the lysozyme functionality in different ways and is an interesting alternative to improving lysozyme performance, if carried out immediately before enzyme usage.

Industrial relevance

HPP and HPH are generally described as technologies able to increase the activity of several enzymes and are suggested as tools to improve the performance of commercial enzymes. The results showed that both processes improved lysozyme functionality, but the structural alteration was slight and probably transient, possibly indicating the need for processing the lysozyme immediately before using it to ensure functional gains.



中文翻译:

高压预处理如何影响鸡蛋清溶菌酶的功能和结构

在高压均质化(HPH,40–120 MPa)和高压处理(HPP,300–600 MPa)之间,就其对溶菌酶结构和功能的影响进行了比较研究。结果表明,高压处理引起:(i)在NaCl(≤0.6M)存在下活性增强,特别是对于HPH处理的样品(在pH 4.5时可达6倍),(ii)热阻降低至34 (iii)HPP和HPH分别为40%和40%(iii)对低pH值具有更高的抗性,因此在pH 5.5(HIP样品最高40%)和pH 4.0(HPH样品最高110%)下活性增加。 iv)在5°C下最多可保存21天的活性恢复,表明加工后分子发生了重组。在结构上,通过X射线晶体学仅观察到离散和瞬时变化。所以,

行业相关性

HPP和HPH通常被描述为能够增加几种酶的活性的技术,并被建议作为改善商业酶性能的工具。结果表明,这两个过程均改善了溶菌酶的功能,但结构上的改变很小,甚至可能是暂时的,可能表明需要在使用溶菌酶以确保其功能获得之前立即对其进行处理。

更新日期:2018-02-12
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