Enzyme inactivation is vital in fruit and vegetable juice processing, and selective inactivation is a major focus of enzyme inactivation. We used electrospray treatment to investigate directional enzyme inactivation in cabbage juice. Peroxidase and polyphenol oxidase in cabbage juice are the enzymes causing deterioration, whereas myrosinase is a beneficial enzyme. The particle size distribution, zeta potential and secondary and tertiary structures of the enzyme proteins were evaluated before and after enzyme inactivation. After the electrospray treatment, the relative activities of peroxidase, polyphenol oxidase and myrosinase in the mixed-enzyme simulation system were 4.09%, 5.62% and 84.67%, respectively, and those in the cabbage juice were 6.68%, 5.24% and 77.34%, respectively. Additionally, electrospray treatment induced substantial aggregation of peroxidase and polyphenol oxidase in the mixed-enzyme solution, and the secondary and tertiary structures of peroxidase and polyphenol oxidase were destroyed. Moreover, the conformation of myrosinase was preserved. These findings indicated that electrospray treatment can cause selective inactivation of peroxidase and polyphenol oxidase while preserving myrosinase activity.

酶失活在果蔬汁加工中至关重要，选择性失活是酶失活的主要焦点。我们使用电喷雾处理来研究卷心菜汁中的定向酶失活。卷心菜汁中的过氧化物酶和多酚氧化酶是导致变质的酶，而黑芥子酶是一种有益的酶。在酶失活之前和之后评估酶蛋白的粒度分布、zeta 电位和二级和三级结构。电喷雾处理后，混合酶模拟系统中过氧化物酶、多酚氧化酶和黑芥子酶的相对活性分别为4.09%、5.62%和84.67%，白菜汁中的相对活性分别为6.68%、5.24%和77.34%，分别。此外，电喷雾处理引起混合酶溶液中过氧化物酶和多酚氧化酶的大量聚集，破坏了过氧化物酶和多酚氧化酶的二级和三级结构。此外，黑芥子酶的构象得以保留。这些发现表明，电喷雾处理可导致过氧化物酶和多酚氧化酶的选择性失活，同时保留黑芥子酶的活性。