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Dhawan A, Chakraborty S. Impact of pulsed light treatment on enzyme inactivation and quality attributes of whole white button mushroom (Agaricus bisporus) and its storage study. Food Chem 2024; 463:141412. [PMID: 39340913 DOI: 10.1016/j.foodchem.2024.141412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 09/18/2024] [Accepted: 09/22/2024] [Indexed: 09/30/2024]
Abstract
Whole white button mushrooms (WWBM) exhibit a limited shelf-life owing to the oxidative enzymatic browning. Inactivation of polyphenol oxidase-PPO and peroxidase-POD in WWBM and its kinetic behavior were studied using pulsed light(PL) treatment (0.13-1.11 J/cm2). The first-order kinetics explained PL-induced enzyme inactivation. Rate constants(k) for PPO and POD were 3.84 and 2.55 cm2/J. FTIR-analysis revealed secondary-structural changes in partially-purified enzyme. PL-treatment retarded browning, retained phenolics and enhanced vitamin D2. PL-treatment at 1.11 J/cm2 rendered WWBM both microbially and enzymatically stable. The PL-treated WWBM's shelf-life at 4, 20, and 37 °C were 5, 3, and 1 day. At 4 °C, browning increased by 6.1 %; firmness decreased by 55.2 %, while PL-treated mushrooms retained 90.6 % phenolics, 78.9 % antioxidant capacity, and 64.2 % D2 after 5 days. Higher activation energy value confirmed phenolics were most sensitive during storage. PL-technology supports UN Sustainable Development Goals by reducing chemical use, lowering carbon-footprints, minimizing pollution, and enhancing shelf-life, promoting sustainable global trade.
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Affiliation(s)
- Anshul Dhawan
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai 400019, India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai 400019, India.
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2
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Xu L, Pan F, Li Y, Liu H, Wang C. Characterization and Molecular Dynamics Simulation of a Lipase Capable of Improving the Functional Characteristics of an Egg-Yolk-Contaminated Liquid Egg White. Foods 2023; 12:4098. [PMID: 38002155 PMCID: PMC10670289 DOI: 10.3390/foods12224098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 11/02/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
Lipase has great application potential in hydrolyzing residual yolk lipid in egg white liquid to restore its functional properties. In this study, a lipase gene from Bacillus subtilis was expressed in E. coli BL21 (DE3) and named Lip-IM. Results showed that although Lip-IM has stronger specificity for medium- and short-chain substrates than long-chain substrates (C16, C18), due to its excellent enzyme activity, it also has strong hydrolysis activity for long-chain substrates and maintained over 80% activity at 4-20 °C, but significantly reduced when the temperature exceeds 40 °C. The addition of 0.5% Lip-IM enhanced foaming ability by 26% (from 475 to 501%) and reduced liquid precipitation rate by 9% (from 57 to 48%). Furthermore, molecular dynamics (MD) simulations were run to investigate the conformational stability of Lip-IM at different temperatures. Results showed that Lip-IM maintained a stable conformation within the temperature range of 277-303 K. Fluctuations in the flexible area and backbone movement of proteins were identified as the main reasons for its poor thermal stability.
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Affiliation(s)
- Linlin Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; (L.X.); (H.L.)
| | - Fei Pan
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China;
| | - Yingnan Li
- Ministry of Education Key Laboratory of Industrial Biotechnology, School of Biotechnology, Jiangnan University, Wuxi 214122, China;
| | - Huiqian Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; (L.X.); (H.L.)
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; (L.X.); (H.L.)
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3
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Morais ATDB, Morais STB, Feitor JF, Santos WG, Gomes da Silva Catunda L, Walkling-Ribeiro M, Ahrne L, Cardoso DR. Impact of Physicochemical Modifications in Casein Promoted by UV-C on the Peptide Profile of Gastric Digestion and the Transepithelial Transport of Peptides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:7495-7507. [PMID: 37157171 DOI: 10.1021/acs.jafc.3c00392] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Caseins are the main proteins in milk, and their structure and spatial conformation are responsible for their slow digestion rate. The release of bioactive and β-casomorphin peptides from casein digestion may induce allergic responses during consumption. Spectroscopic techniques were used to observe the structural changes in casein conformation induced by Ultraviolet light irradiation (UV-C). Raman spectroscopy results showed more pronounced peaks at 618 and 640 cm-1 for phenylalanine and tyrosine moieties of the photolyzed micellar casein, respectively, suggesting changes in the micelle structure. The decrease in the intensity of Raman signals for tryptophan and tyrosine corroborates to the UV-C-induced modifications of the micelle structure. Particle size distribution showed a decrease in the average micelle size after 15 min of UV-C exposure, while low-temperature, long-time (LTLT) pasteurization led to the formation of large aggregates, as observed by atomic force microscopy. UV-C did not impact the formation or transport of peptides, as observed by using the Caco-2 cell as a model for peptide absorption. However, the absence of the opioid peptide SRYPSY from κ-casein and only 20% of the concentration of opioid peptide RYLGY were noted. This work demonstrated that UV-C can be utilized to induce the physicochemical modification of dairy products, promoting a higher digestion rate and reducing allergenicity.
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Affiliation(s)
- Aline Teixeira do Brasil Morais
- São Carlos Institute of Chemistry, University of São Paulo, Avenue Trabalhador São Carlense 400, CP 780, 13560-470 São Carlos, Brazil
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Sinara T B Morais
- São Carlos Institute of Chemistry, University of São Paulo, Avenue Trabalhador São Carlense 400, CP 780, 13560-470 São Carlos, Brazil
| | - Jessica F Feitor
- São Carlos Institute of Chemistry, University of São Paulo, Avenue Trabalhador São Carlense 400, CP 780, 13560-470 São Carlos, Brazil
| | - Willy Glen Santos
- São Carlos Institute of Chemistry, University of São Paulo, Avenue Trabalhador São Carlense 400, CP 780, 13560-470 São Carlos, Brazil
| | - Lucas Gomes da Silva Catunda
- São Carlos Institute of Chemistry, University of São Paulo, Avenue Trabalhador São Carlense 400, CP 780, 13560-470 São Carlos, Brazil
| | - Markus Walkling-Ribeiro
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Lilia Ahrne
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Daniel R Cardoso
- São Carlos Institute of Chemistry, University of São Paulo, Avenue Trabalhador São Carlense 400, CP 780, 13560-470 São Carlos, Brazil
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4
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Akbarian M, Chen SH. Instability Challenges and Stabilization Strategies of Pharmaceutical Proteins. Pharmaceutics 2022; 14:2533. [PMID: 36432723 PMCID: PMC9699111 DOI: 10.3390/pharmaceutics14112533] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/13/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022] Open
Abstract
Maintaining the structure of protein and peptide drugs has become one of the most important goals of scientists in recent decades. Cold and thermal denaturation conditions, lyophilization and freeze drying, different pH conditions, concentrations, ionic strength, environmental agitation, the interaction between the surface of liquid and air as well as liquid and solid, and even the architectural structure of storage containers are among the factors that affect the stability of these therapeutic biomacromolecules. The use of genetic engineering, side-directed mutagenesis, fusion strategies, solvent engineering, the addition of various preservatives, surfactants, and additives are some of the solutions to overcome these problems. This article will discuss the types of stress that lead to instabilities of different proteins used in pharmaceutics including regulatory proteins, antibodies, and antibody-drug conjugates, and then all the methods for fighting these stresses will be reviewed. New and existing analytical methods that are used to detect the instabilities, mainly changes in their primary and higher order structures, are briefly summarized.
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Affiliation(s)
| | - Shu-Hui Chen
- Department of Chemistry, National Cheng Kung University, Tainan 701, Taiwan
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Dash DR, Singh SK, Singha P. Recent advances on the impact of novel non-thermal technologies on structure and functionality of plant proteins: A comprehensive review. Crit Rev Food Sci Nutr 2022; 64:3151-3166. [PMID: 36218326 DOI: 10.1080/10408398.2022.2130161] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The recent trend in consumption of plant-based protein over animal protein opens up a new avenue for sustainable agriculture practice, less environmental impact and greenhouse gas emission. The modification of plant-based proteins by novel non-thermal technologies includes the structural transformation followed by the modulation of their functional properties that are exploited to develop a protein ingredient system for application in food formulation. This review explores the impact of non-thermal process technologies on structural modification of plant proteins followed by improvement in protein's function in food formulation. Novel concepts articulating the impact of non-thermal technologies on structural and functional modification of plant proteins affecting it's digestibility and bioavailability are addressed. Limitations and prospects of applying non-thermal technologies in developing an alternative plant-based protein food system are also summarized. Non-thermal processes are considered as the emerging technologies that results in conformational changes in secondary, tertiary and quaternary structure of plant proteins which helps in modification of functional properties without jeopardizing the organoleptic properties and bioactivity of the protein. However, extensive future study is needed to optimize the non-thermal process parameters along with the finding of new protein sources to achieve healthy and sustainable plant-based food system.
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Affiliation(s)
- Dibya Ranjan Dash
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India
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6
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Venkateswara Rao M, C K S, Rawson A, D V C, N V. Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review. Crit Rev Food Sci Nutr 2021:1-22. [PMID: 34751062 DOI: 10.1080/10408398.2021.1997907] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Plant proteins have recently gained market demand and momentum due to their environmentally friendly origins and health advantages over their animal-derived counterparts. However, their lower techno-functionalities, digestibility, bioactivities, and anti-nutritional compounds have limited their application in foods. Increased demand for physically modified proteins with better techno-functionalities resulted in the application of different thermal and non-thermal treatments to modify plant proteins. Novel physical processing technologies (NPPT) considered 'emerging high-potential treatments for tomorrow' are required to alter protein functionality, enhance bioactive peptide formations, reduce anti-nutritional, reduce loss of nutrients, prevention of damage to heat liable proteins and clean label. NPPT can be promising substitutes for the lower energy-efficient and aggressive thermal treatments in plant protein modification. These facts captivated the interest of the scientific community in designing novel functional food systems. However, these improvements are not verifiable for all the plant proteins and depend immensely on the protein type and concentration, other environmental parameters (pH, ionic strength, temperature, and co-solutes), and NPPT conditions. This review addresses the most promising approaches of NPPT for the modification of techno-functionalities of plant proteins. New insights elaborating the effect of NPPTs on proteins' structural and functional behavior in relation to other food components are discussed. The combined application of NPPTs in the field of plant-based bioactive functionalities is also explored.
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Affiliation(s)
- Madaraboina Venkateswara Rao
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Sunil C K
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Ashish Rawson
- Department of Food Safety and Quality testing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Chidanand D V
- Department of Industry Academia Cell, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Venkatachlapathy N
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
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7
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Alhendi AS. Effect of pulsed light treatment on enzymes and protein allergens associated with their structural changes: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2853-2862. [PMID: 34294948 PMCID: PMC8249623 DOI: 10.1007/s13197-020-04882-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/21/2020] [Accepted: 10/28/2020] [Indexed: 06/02/2023]
Abstract
The pulsed light (PL) technique is used for food and surface decontamination widely. The sterilization effect of PL is well known and identified as the photo-chemical effect. Besides, PL is used to inactivate enzymes, reduce the immunoreactivity of proteins, and change protein function properties at a laboratory level. The current study aims to review the effect of PL on proteins by highlighting the differences between proteins in buffer solutions or food systems. Although PL is known as a non-thermal technique, most studies done on food systems, food temperature raised considerably. Therefore, PL inactivated many enzymes in buffer solution non-thermally, while mostly with a high increase in temperature of a food system. PL reduced food allergens several folds in some foods. However, immunoreactivity responses of some protein were increased after PL treatment. Also, the current study covers the conformational changes of proteins that occur because of PL treatment. Therefore, some techniques used to follow proteins structural changes such as polyacrylamide gel electrophoresis (SDS-PAGE), high-performance liquid chromatography (HPLC), Fourier-transform infrared spectroscopy (FTIR), etc. were defined. Studies reported that PL altered proteins structure differently. For example, some studies reported that PL degraded some proteins, while other studies suggested that PL aggregated proteins. Also, there were contrary results regarding α-helix and ß-sheet concentration for the treated proteins. In conclusion, some techniques, such as amino acid sequencing, specially when some small new fragments proteins appeared on SDS-PAGE, should be used to detect the effect of PL on proteins precisely.
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Affiliation(s)
- Abeer S. Alhendi
- Quality Control Department, Grain Board of Iraq, Ministry of Trade, Al Taji, Baghdad, Iraq
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8
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Manzocco L, Plazzotta S, Calligaris S. Exploring the Potentialities of Photoinduced Glycation to Steer Protein Functionalities: The Study Case of Freeze-Dried Egg White Proteins/Carbohydrates Mixtures. Foods 2020; 10:foods10010026. [PMID: 33374111 PMCID: PMC7823610 DOI: 10.3390/foods10010026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 12/16/2020] [Accepted: 12/21/2020] [Indexed: 11/16/2022] Open
Abstract
The capacity of UV-C light to induce glycation and modify functional properties of systems containing freeze-dried egg white proteins and carbohydrates with increasing molecular weight (i.e., glucose, maltose, trehalose and maltodextrin) was studied. Color changes induced by light exposure were taken as typical indicators of glycation. Samples were then analyzed for selected physical (critical concentration, particle size and viscosity), chemical (ovalbumin content) and technofunctional properties (gelling temperature and foaming capacity). The presence of sugars during exposure to UV-C light promoted intense browning and decreased ovalbumin content by circa 30%. Concomitantly, up to a 3-fold increase in critical concentration of the aqueous suspensions of the irradiated protein-carbohydrate powders and changes in particle size were detected. These modifications were consistent with the development of non-enzymatic browning reactions upon UV-C light irradiation. Photoinduced glycation was associated to a decrease in viscosity, a tendency to form gel at temperature lower by up to 8 °C and a better capacity of foam stabilization. The intensity of these changes seems to be affected by the nature of the carbohydrates reacting with proteins, with longer carbohydrates able to produce systems with higher foam stability capacity.
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Clair G, Esbelin J, Malléa S, Bornard I, Carlin F. The spore coat is essential for Bacillus subtilis spore resistance to pulsed light, and pulsed light treatment eliminates some spore coat proteins. Int J Food Microbiol 2020; 323:108592. [PMID: 32315871 DOI: 10.1016/j.ijfoodmicro.2020.108592] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 12/11/2019] [Accepted: 03/15/2020] [Indexed: 01/26/2023]
Abstract
Microbial surface contamination of equipment or of food contact material is a recurring problem in the food industry. Spore-forming bacteria are far more resistant to a wide variety of treatments than their vegetative forms. Understanding the mechanisms underlying decontamination processes is needed to improve surface decontamination strategies against endospores potentially at the source of foodborne diseases or food-spoilage. Pulsed light (PL) with xenon lamps delivers high-energy short-time pulses of light with wavelengths in the range 200 nm-1100 nm and a high UV-C fraction. Bacillus subtilis spores were exposed to either PL or to continuous UV-C. Gel electrophoresis and western blotting revealed elimination of various proteins of the spore coat, an essential outer structure that protects spores from a wide variety of environmental conditions and inactivation treatments. Proteomic analysis confirmed the elimination of some spore coat proteins after PL treatment. Transmission electron microscopy of PL treated spores revealed a gap between the lamellar inner spore coat and the outer spore coat. Overall, spores of mutant strains with defects in genes coding for spore coat proteins were more sensitive to PL than to continuous UV-C. This study demonstrates that radiations delivered by PL contribute to specific damage to the spore coat, and overall to spore inactivation.
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Affiliation(s)
- Gérémy Clair
- INRAE, Avignon Université, UMR SQPOV, F-84000, Avignon, France; Integrative Omics, Pacific Northwest National Laboratory, 902 Battelle Boulevard, Richland, WA 99352, USA
| | - Julia Esbelin
- INRAE, Avignon Université, UMR SQPOV, F-84000, Avignon, France
| | - Sabine Malléa
- INRAE, Avignon Université, UMR SQPOV, F-84000, Avignon, France
| | | | - Frédéric Carlin
- INRAE, Avignon Université, UMR SQPOV, F-84000, Avignon, France.
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Liu YF, Oey I, Bremer P, Carne A, Silcock P. Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review. Compr Rev Food Sci Food Saf 2019; 18:986-1002. [PMID: 33337008 DOI: 10.1111/1541-4337.12464] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Revised: 05/12/2019] [Accepted: 05/14/2019] [Indexed: 11/30/2022]
Abstract
Egg proteins can be used in a wide range of food products, owing to their excellent foaming, emulsifying, and gelling properties. Another important functional property is the susceptibility of egg proteins to enzymatic hydrolysis, as protein digestion is closely related to its nutritional value. These functional properties of egg proteins are likely to be changed during food processing. Conventional thermal processing can easily induce protein denaturation and aggregation and consequently reduce the functionality of egg proteins due to the presence of heat-labile proteins. Accordingly, there is interest from the food industry in seeking novel nonthermal or low-thermal techniques that sustain protein functionality. To understand how novel processing techniques, including high hydrostatic pressure, pulsed electric fields, ionizing radiation, ultraviolet light, pulsed light, ultrasound, ozone, and high pressure homogenization, affect protein functionality, this review introduces the mechanisms involved in protein structure modification and describes the structure-functionality relationships. Novel techniques differ in their mechanisms of protein structure modification and some have been shown to improve protein functionality for particular treatment conditions and product forms. Although there is considerable industrial potential for the use of novel techniques, further studies are required to make them a practical reality, as the processing of egg proteins often involves other influencing factors, such as different pH and the presence of other food additives (for example, salts, sugar, and polysaccharides).
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Affiliation(s)
- Ya-Fei Liu
- Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand.,Dept. of Biochemistry, Univ. of Otago, Dunedin, New Zealand
| | - Indrawati Oey
- Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand.,Riddet Inst., Palmerston North, New Zealand
| | - Phil Bremer
- Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand
| | - Alan Carne
- Dept. of Biochemistry, Univ. of Otago, Dunedin, New Zealand
| | - Pat Silcock
- Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand
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11
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Gharbi N, Labbafi M. Influence of treatment-induced modification of egg white proteins on foaming properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.060] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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12
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13
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Khan MU, Ahmed I, Lin H, Li Z, Costa J, Mafra I, Chen Y, Wu YN. Potential efficacy of processing technologies for mitigating crustacean allergenicity. Crit Rev Food Sci Nutr 2018; 59:2807-2830. [DOI: 10.1080/10408398.2018.1471658] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
| | - Yan Chen
- China National Center for Food Safety Risk Assessment, Chaoyang, Beijing, P.R. China
| | - Yong-Ning Wu
- China National Center for Food Safety Risk Assessment, Chaoyang, Beijing, P.R. China
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14
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Pulsed Light Inactivation of Mushroom Polyphenol Oxidase: a Fluorometric and Spectrophotometric Study. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2033-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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15
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Pellicer JA, Gómez-López VM. Pulsed light inactivation of horseradish peroxidase and associated structural changes. Food Chem 2017; 237:632-637. [DOI: 10.1016/j.foodchem.2017.05.151] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Revised: 05/25/2017] [Accepted: 05/30/2017] [Indexed: 11/29/2022]
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