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Unfolding and Inhibition of Polyphenoloxidase Induced by Acidic pH and Mild Thermal Treatment

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Abstract

The activity of polyphenoloxidase (PPO) treated by acidic pH and mild thermal processing was found to be closely related to the conformational changes. Weakly acidic environment (pH 4.0–6.0) resulted in reversible inhibition of activity and slight changes in the conformation, and refolding of PPO was observed after readjusting pH to 6.8. At pH lower than 4.0, PPO activity was strongly inhibited with great unfolding in conformation and all changes were irreversible. Acidic environment increased the susceptibility of PPO to thermal treatment, and greater changes in activity and conformation of PPO were observed under the combined treatment of acidic pH and mild thermal treatment. Besides, the inactivation of PPO induced by thermal treatment followed a biphasic kinetic model, and acidic pH increased the inactivation rate of labile and stable PPO. The combination of acidic pH and mild thermal processing expected to avoid the nutritional loss and sensory damage in fruits and vegetables caused by severe acid or temperature.

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Funding

This study is financially supported by the National Natural Science Foundation of China (31860452), China Postdoctoral Science Foundation (2019M652288), Jiangxi Province Science Foundation for Youths (20181BAB214019), and Jiangxi Province Education Department Science Foundation (GJJ160190).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China

    Lei Zhou, Tao Liao, Junping Liu, Liqiang Zou, Chengmei Liu & Wei Liu

  2. School of Life Sciences, Nanchang University, Nanchang, 330031, China

    Lei Zhou

  3. National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, 330022, China

    Wei Liu

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  1. Lei Zhou
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  2. Tao Liao
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  3. Junping Liu
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  4. Liqiang Zou
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  5. Chengmei Liu
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  6. Wei Liu
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Correspondence to Wei Liu.

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Zhou, L., Liao, T., Liu, J. et al. Unfolding and Inhibition of Polyphenoloxidase Induced by Acidic pH and Mild Thermal Treatment. Food Bioprocess Technol 12, 1907–1916 (2019). https://doi.org/10.1007/s11947-019-02354-3

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  • DOI: https://doi.org/10.1007/s11947-019-02354-3

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