1
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Dhar R, Chakraborty S. Effect of continuous microwave processing on enzymes and quality attributes of bael beverage. Food Chem 2024; 453:139621. [PMID: 38761728 DOI: 10.1016/j.foodchem.2024.139621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/03/2024] [Accepted: 05/08/2024] [Indexed: 05/20/2024]
Abstract
Bael (Aegle marmelos) beverage was pasteurized using continuous-microwave (MW) and traditional thermal processing and the activity of native enzymes, pulp-hydrolyzing enzymes, bioactive, physicochemical, and sensory properties were analyzed. First-order and linear biphasic models fitted well (R2 ≥ 0.90) for enzyme inactivation and bioactive alteration kinetics, respectively. For the most resistant enzyme, polyphenoloxidase (PPO), the inactivation target of ≥ 90 % was achieved at 90 °C TMW (final temperature under MW) and 95 °C for 5 min (conventional thermal). MW treatment displayed faster enzyme inactivation and better retention of TPC and AOC. MW treatment at 90 °C TMW showed 5.3 min D-value, 90% total carotenoid content, 3.42 crisp sensory score (out of 5), and no or minor change in physicochemical attributes. Thermal and MW treatment caused the loss of 14 and 10 bioactive compounds, respectively. The secondary and tertiary structural modifications of PPO enzyme-protein revealed MW's lethality primarily due to its thermal effects.
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Affiliation(s)
- Rishab Dhar
- Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Matunga, Mumbai, Maharashtra 400019, India
| | - Snehasis Chakraborty
- Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Matunga, Mumbai, Maharashtra 400019, India.
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2
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Li J, Liu J, Xiao G, Li L, Xu Y, Yu Y, Liang Z, Xu S, Cheng L. Effects of high pressure synergistic enzymatic physical state and concentration on the denaturation of polyphenol oxidase. Food Chem 2023; 428:136703. [PMID: 37423103 DOI: 10.1016/j.foodchem.2023.136703] [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: 03/01/2023] [Revised: 06/10/2023] [Accepted: 06/20/2023] [Indexed: 07/11/2023]
Abstract
The synergistic effect of the initial state of the enzyme and pressure level on the denaturation of PPO has not been clear yet, but it significantly affects the application of high hydrostatic pressure (HHP) in the enzyme-containing food processing. Solid (S-) and low/high concentration liquid (LL-/HL-) polyphenol oxidase (PPO) was used as the study object, and the microscopic conformation, molecular morphology and macroscopic activity of PPO under HHP treatments (100-400 MPa, 25 °C/30 min) were investigated by spectroscopic techniques. The results show that the initial state has a significant effect on the activity, structure, active force and substrate channel of PPO under pressure. The effec can be ranked as follows: physical state > concentration > pressure, S-PPO > LL-PPO > HL-PPO. High concentration has a weakening effect on the pressure denaturation of the PPO solution. Under high pressure, the α-helix and concentration factors play a crucial role in stabilizing the structure.
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Affiliation(s)
- Jinghao Li
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural, Guangzhou 510610, China; Zhongkai University of Agricultural and Engineering, Guangzhou 510631, China
| | - Jie Liu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural, Guangzhou 510610, China
| | - Gengsheng Xiao
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural, Guangzhou 510610, China; Zhongkai University of Agricultural and Engineering, Guangzhou 510631, China.
| | - Lu Li
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural, Guangzhou 510610, China
| | - Yujuan Xu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural, Guangzhou 510610, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510610, China
| | - Yuanshan Yu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural, Guangzhou 510610, China
| | - Zhanhong Liang
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural, Guangzhou 510610, China
| | - Sai Xu
- Institute of Facility Agriculture, Guangdong Academy of Agriculture Sciences
| | - Lina Cheng
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural, Guangzhou 510610, China.
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3
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Zhou H, Bie S, Li Z, Zhou L. Comparing the Effect of HPP on the Structure and Stability of Soluble and Membrane-Bound Polyphenol Oxidase from 'Lijiang Snow' Peach: Multispectroscopic and Molecular Dynamics Simulation. Foods 2023; 12:foods12091820. [PMID: 37174359 PMCID: PMC10178523 DOI: 10.3390/foods12091820] [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: 02/26/2023] [Revised: 04/09/2023] [Accepted: 04/23/2023] [Indexed: 05/15/2023] Open
Abstract
Polyphenol oxidase (PPO) easily causes fruits and vegetables to lose their color and nutritional value. As a non-thermal process, high-pressure processing (HPP) showed different inactivation effects on endogenous enzymes. In this work, soluble PPO (sPPO) and membrane-bound PPO (mPPO) from 'Lijiang snow' peaches were purified, and then the effect of high pressure on the conformation of sPPO and mPPO was investigated and compared at the molecular level. The maximum activation of sPPO and mPPO by 11.2% and 4.8% was observed after HPP at 200 MPa, while their activities both gradually decreased at 400 MPa and 600 MPa; in particular, the residual activities of sPPO and mPPO at 600 MPa for 50 min were 41.42% and 72.95%, respectively. The spectroscopic results indicated that the secondary structure of PPOs was little affected by HPP, but HPP led to obvious changes in their tertiary structure. The simulations showed that the decreasing distance between the copper ion and His residue in the copper-binding region of two PPOs at 200 MPa was favorable to catalytic activity, while the increasing distance between copper ions and His residues and the disordered movement of the loop region above 400 MPa were unfavorable. In addition, the structure of sPPO was relatively looser than that of mPPO, and high pressure showed a more significant effect on the conformation of sPPO than that of mPPO. This study clarified the effect of HPP on PPO's structure and the relationship between its structure and activity and provided a basis for the prevention of enzymatic browning.
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Affiliation(s)
- Hengle Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Shenke Bie
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Zi Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
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4
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Tian X, Rao L, Zhao L, Wang Y, Liao X. Multispectroscopic and computational simulation insights into the inhibition mechanism of epigallocatechin-3-gallate on polyphenol oxidase. Food Chem 2022; 393:133415. [PMID: 35689921 DOI: 10.1016/j.foodchem.2022.133415] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 06/01/2022] [Accepted: 06/04/2022] [Indexed: 11/13/2022]
Abstract
Polyphenol oxidase (PPO)-mediated enzymatic browning occurs in fruit, vegetables and aquatic products and causes huge economic losses every year. In this study, epigallocatechin-3-gallate (EGCG) displayed high affinity for and efficient inhibitory capacity against PPO. To explore the inhibition mechanism, multispectroscopic methods and computational simulations were implemented. Initially, EGCG inhibited PPO activity reversibly in a mixed-type manner. Then, the conformation and secondary structure changes of PPO after binding with EGCG were discovered by fluorescence emission spectra and circular dichroism. Molecular docking and dynamic simulation results revealed that EGCG could tightly bind with the binuclear copper domain of PPO through hydrophobic stacking and hydrogen bonds. Moreover, EGCG might act as a linker to interact with different PPO molecules at another binding site. Transmission electron microscopy observation suggested that EGCG induced the aggregation of PPO. Therefore, the inhibition mechanism of EGCG on PPO included competition for catalytic centers and induced aggregation.
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Affiliation(s)
- Xuezhi Tian
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China.
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
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5
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Tian X, Liu Y, Zhao L, Rao L, Wang Y, Liao X. Inhibition effect of high hydrostatic pressure combined with epigallocatechin gallate treatments on pectin methylesterase in orange juice and model system. Food Chem 2022; 390:133147. [PMID: 35551026 DOI: 10.1016/j.foodchem.2022.133147] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 04/27/2022] [Accepted: 05/01/2022] [Indexed: 11/29/2022]
Abstract
High hydrostatic pressure (HHP) is currently the most successful non-thermal processing technology for commercial applications, but with a drawback that it is difficult to effectively inactivate the pectin methylesterase (PME), which is critical to the stability of orange juice. In this study, the PME inhibition and mechanism by HHP (600 MPa/10 min) combined with epigallocatechin gallate (HHP-EGCG) treatment were investigated. Firstly, the HHP-EGCG treatment showed enhancement effect on PME inhibition in orange juice, and the samples maintained higher content of water soluble pectin and exhibited higher suspension stability than the HHP treated samples during 13 days of refrigerated storage. Secondly, after HHP-EGCG treatment, further synergistic effect was observed in the phosphate buffer system, and the greatest secondary structure transformation and fluorescence quenching of PME occurred. Finally, molecule docking suggested that EGCG could interact with the active sites of PME, and transmission electron microscope results revealed further aggregation of PME under HHP-EGCG treatment.
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Affiliation(s)
- Xuezhi Tian
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Center for Fruit & Vegetable Processing, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yixuan Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Center for Fruit & Vegetable Processing, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Center for Fruit & Vegetable Processing, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Center for Fruit & Vegetable Processing, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Center for Fruit & Vegetable Processing, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Center for Fruit & Vegetable Processing, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
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6
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Effects of Ultra-High Pressure on Endogenous Enzyme Activities, Protein Properties, and Quality Characteristics of Shrimp (Litopenaeus vannamei) during Iced Storage. Molecules 2022; 27:molecules27196302. [PMID: 36234840 PMCID: PMC9571125 DOI: 10.3390/molecules27196302] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/19/2022] [Accepted: 09/21/2022] [Indexed: 11/21/2022] Open
Abstract
The present study aimed to explore the effects of ultra-high pressure (UHP) on the cathepsin (B, D, H, and L) activities, protein oxidation, and degradation properties as well as quality characteristics of iced shrimp (Litopenaeus vannamei). Fresh shrimps were vacuum-packed, treated with UHP (100–500 MPa for 5 min), and stored at 0 °C for 15 days. The results showed that the L* (luminance), b* (yellowness), W (whiteness), ΔE (color difference), hardness, shear force, gumminess, chewiness, and resilience of shrimp were significantly improved by UHP treatment. Moreover, the contents of surface hydrophobicity, myofibril fragmentation index (MFI), trichloroacetic acid (TCA)-soluble peptides, carbonyl, dityrosine, and free sulfhydryl of myofibrillar protein (MP) were significantly promoted by UHP treatment. In addition, UHP (above 300 MPa) treatment enhanced the mitochondrial membrane permeability but inhibited the lysosomal membrane stability, and the cathepsin (B, D, H, and L) activities. UHP treatment notably inhibited the activities of cathepsins, delayed protein oxidation and degradation, as well as texture softening of shrimp during storage. Generally, UHP treatment at 300 MPa for 5 min effectively delayed the protein and quality deterioration caused by endogenous enzymes and prolonged the shelf life of shrimp by 8 days.
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7
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Guo Y, Wu B, Guo X, Liu D, Qiu C, Ma H. Thermosonication inactivation of horseradish peroxidase with different frequency modes: Effect on activity, structure, morphology and mechanisms. Food Chem 2022; 384:132537. [DOI: 10.1016/j.foodchem.2022.132537] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 01/06/2022] [Accepted: 02/20/2022] [Indexed: 01/11/2023]
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8
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Zhu Y, Elliot M, Zheng Y, Chen J, Chen D, Deng S. Aggregation and conformational change of mushroom (Agaricus bisporus) polyphenol oxidase subjected to atmospheric cold plasma treatment. Food Chem 2022; 386:132707. [PMID: 35339091 DOI: 10.1016/j.foodchem.2022.132707] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 03/10/2022] [Accepted: 03/12/2022] [Indexed: 11/25/2022]
Abstract
Atmospheric cold plasma (ACP) is a novel nonthermal technology with potential applications in maintaining and improving food quality. The effect of ACP on the activity and structure of mushroom (Agaricus bisporus) polyphenol oxidase (PPO) was evaluated. Results demonstrated that the dielectric barrier discharge (DBD) based plasma technology could inactivate PPO (up to 69%) at 50 kV with the increased concentrations of H2O2 and NOx. An obvious enhancement of surface hydrophobicity was observed, whereas a gradual reduction of total sulfhydryl content was recorded with the increasing exposure time. Data from circular dichroism, atomic force microscopy, particle size distribution and fluorescence spectra displayed the rearrangement of secondary structure and disruption of the tertiary structure. Red shifts of fluorescence spectra showed positive correlations with the inactivation rate of PPO. Therefore, ACP treatment could be served as an alternative approach to inactivate undesirable enzymes to minimize the loss of food nutrition and quality.
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Affiliation(s)
- Yifan Zhu
- College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China
| | - Mubango Elliot
- College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China
| | - Yanhong Zheng
- College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China
| | - Jing Chen
- College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhoushan 316022, China.
| | - Dongzhi Chen
- School of Petrochemical Engineering & Environment, Zhejiang Ocean University, Zhoushan 316022, China
| | - Shanggui Deng
- College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhoushan 316022, China
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9
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Zhou H, Wang F, Niu H, Yuan L, Tian J, Cai S, Bi X, Zhou L. Structural studies and molecular dynamic simulations of polyphenol oxidase treated by high pressure processing. Food Chem 2022; 372:131243. [PMID: 34655831 DOI: 10.1016/j.foodchem.2021.131243] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 09/21/2021] [Accepted: 09/24/2021] [Indexed: 12/23/2022]
Abstract
High pressure processing (HPP) exhibited different effect on polyphenol oxidase (PPO), but the conformational changes was not clear yet. In this study, molecular dynamics simulation combined with spectroscopic experiments were used to explore PPO conformational changes under high pressure at the molecular level. The simulation results showed that high pressure decreased volume and hydrogen bonds, induced changes in active center and movement of loop. Especially, the conformational changes under 200 and above 400 MPa were different. Under 200 MPa, the distance between His 61 and Cu decreased by 0.4 Å, active pocket was exposed, substrate channel became larger. However, the distance increased by 6.1 Å under 600 MPa, active pocket moved inward, substrate channel became narrower. Docking results of 200 and 600 MPa had the highest and lowest binding affinity, whose T-score was 4.657 and 4.130, respectively. These results were consistent with spectroscopic experiments of PPO after HHP.
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Affiliation(s)
- Hengle Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan Province, China
| | - Fuhai Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan Province, China
| | - Huihui Niu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan Province, China
| | - Lei Yuan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan Province, China
| | - Jun Tian
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan Province, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan Province, China
| | - Xiufang Bi
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan Province, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan Province, China.
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10
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Fresh Mushroom Preservation Techniques. Foods 2021; 10:foods10092126. [PMID: 34574236 PMCID: PMC8465629 DOI: 10.3390/foods10092126] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/28/2021] [Accepted: 09/03/2021] [Indexed: 01/04/2023] Open
Abstract
The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.
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11
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Zhang J, Yu X, Xu B, Yagoub AEA, Mustapha AT, Zhou C. Effect of intensive pulsed light on the activity, structure, physico-chemical properties and surface topography of polyphenol oxidase from mushroom. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102741] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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12
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REN H, DU N, NIU X, WANG Y, TIAN H, CAO Y, ZHANG B, FAN W. Inhibitory effects of L-3-phenyllacitc acid on the activity of mushnroom pholyphenol oxidase. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.08420] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Nana DU
- Lanzhou University of Technology, China
| | | | | | - Hui TIAN
- Lanzhou University of Technology, China
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13
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Dong S, Fan L, Ma Y, Du J, Xiang Q. Inactivation of polyphenol oxidase by dielectric barrier discharge (DBD) plasma: Kinetics and mechanisms. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111322] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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14
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Xu L, Xu Z, Liao X. A review of fruit juice authenticity assessments: Targeted and untargeted analyses. Crit Rev Food Sci Nutr 2021; 62:6081-6102. [PMID: 33683157 DOI: 10.1080/10408398.2021.1895713] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Fruit juices are becoming more and more popular in the whole world. However, the increasing fruit juice fraud cases are undermining the healthy development of fruit juice industry. Fruit juice authenticity represents an important food quality and safety parameter. Many techniques have been applied in fruit juices authenticity assessment. The purpose of this review is to provide a research overview of the targeted and untargeted analyses of fruit authentication, and a method selection guide for fruit juice authenticity assessment. Targeted markers, such as stable isotopes, phenolics, carbohydrates, organic acids, volatile components, DNAs, amino acids and proteins, as well as carotenoids, will be discussed. And untargeted techniques, including liquid/gas chromatography-mass spectrometer, nuclear magnetic resonance, infrared spectroscopy, inductively-coupled plasma-mass spectrometry/optical emission spectrometer, fluorescence spectra, electronic sensors and others, will be reviewed. The emerging untargeted for novel targeted marker analysis will be also summarized.
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Affiliation(s)
- Lei Xu
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China.,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key Laboratory for Food Nonthermal Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Zhenzhen Xu
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key Laboratory for Food Nonthermal Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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15
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Liao T, Zhou L, Liu J, Zou L, Dai T, Liu W. Inhibitory mechanism of salicylic acid on polyphenol oxidase: A cooperation between acidification and binding effects. Food Chem 2021; 348:129100. [PMID: 33515954 DOI: 10.1016/j.foodchem.2021.129100] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 11/06/2020] [Accepted: 01/10/2021] [Indexed: 02/08/2023]
Abstract
Salicylic acid is generally considered to combine with polyphenol oxidase (PPO) to inhibit activity and enzymatic browning, while its acidification effect on PPO activity was usually neglected. In this study, the inhibitory mechanism of salicylic acid on PPO was examined from acidification and binding effects by altering the buffer conditions. As the buffer concentration increased, contribution of acidification decreased while the binding effect became more predominant. Salicylic acid exhibited competitive inhibition on PPO, inducing the changes in secondary structure with a reduction in α-helix. Molecular docking results showed that salicylic acid interacted with residues HIS61, HIS85, HIS259, HIS263 and VAL283 through hydrogen bond and hydrophobic interaction. Furthermore, acidic pH enhanced the binding of salicylic acid to PPO with lower binding energy, additional hydrogen bond and electrostatic interactions. Therefore, both acidification and binding effects were important for salicylic acid on PPO inhibition and enzymatic browning control in fruit and vegetables.
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Affiliation(s)
- Tao Liao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Lei Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; School of Life Sciences, Nanchang University, Nanchang 330031, China.
| | - Junping Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
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16
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Feng S, Yi J, Li X, Wu X, Zhao Y, Ma Y, Bi J. Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7-27. [PMID: 33397106 DOI: 10.1021/acs.jafc.0c05481] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
As the most widely consumed fruit in the world, apple (Malus domestica Borkh.) fruits provide a high level of phenolics and have many beneficial effects on human health. The composition and content of phenolic compounds in natural apples differs according to the tissue types and cultivar varieties. The bioavailability of apple-derived phenolics, depending on the absorption and metabolism of phenolics during digestion, is the key determinant of their positive biological effects. Meanwhile, various processing technologies affect the composition and content of phenolic compounds in apple products, further affecting the bioavailability of apple phenolics. This review summarizes current understanding on the compositions, distribution, absorption, and metabolism of phenolic compounds in apple and their stability when subjected to common technologies during processing. We intend to provide an updated overview on apple phenolics and also suggest some perspectives for future research of apple phenolics.
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Affiliation(s)
- Shuhan Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yuanyuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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Cheng L, Zhu Z, Sun DW. Impacts of high pressure assisted freezing on the denaturation of polyphenol oxidase. Food Chem 2020; 335:127485. [PMID: 32763785 DOI: 10.1016/j.foodchem.2020.127485] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 06/22/2020] [Accepted: 07/01/2020] [Indexed: 02/08/2023]
Abstract
The mechanism of enzyme protein denaturation induced by high pressure freezing is complicated and unclear as this process involves Pressure-Factors (pressure and time) and Freezing-Factors (temperature, phase transition, recrystallization, and ice crystal types). In this study, the thermodynamics and conformation changes of mushroom polyphenol oxidase (PPO) under high pressure freezing treatments (HPF, 100,150,200,300,400,500MPaP-20°C/30min) and high pressure processes (HPP) followed with normal pressure immersion freezing (HPP-IF, 100-500MPaP25°C/30min - 0.1MPaP-20°C/30min) are investigated as compared with that processed under high pressure processes (HPP, 100-500MPaP25°C/30min) and normal pressure immersion freezing process (IF, 0.1MPaP-20°C/30min). The results suggested that the treated PPO with the same enzyme activity may have various thermodynamic characteristics and conformations; Pressure-Factors play the main roles in the denaturation of the PPO during the HPF treatment, and Freezing-Factors can weak the effect of Pressure-Factors on PPO denaturation; The treated PPO may be transferred into a partially fold intermediate state.
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Affiliation(s)
- Lina Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Sericulture & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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18
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Zhang X, Shi Q, Gao T, Zhang Z, Guo C, Fu H, Wang Y. Developing radio frequency blanching process of apple slice. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109832] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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19
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Lan W, Chen S. Chemical kinetics, thermodynamics and inactivation kinetics of dextransucrase activity by ultrasound treatment. REACTION KINETICS MECHANISMS AND CATALYSIS 2020. [DOI: 10.1007/s11144-020-01728-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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20
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Zhou L, Liao T, Liu J, Zou L, Liu C, Liu W. Unfolding and Inhibition of Polyphenoloxidase Induced by Acidic pH and Mild Thermal Treatment. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02354-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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21
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Activation and conformational changes of chitinase induced by ultrasound. Food Chem 2019; 285:355-362. [PMID: 30797357 DOI: 10.1016/j.foodchem.2019.01.180] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Revised: 12/27/2018] [Accepted: 01/28/2019] [Indexed: 12/19/2022]
Abstract
This study investigated the effect of ultrasound on chitinase activity and conformational changes. Results revealed that ultrasound activated chitinase with a maximum enhancement of 19.17% compared with the untreated chitinase. Furthermore, an increase of Vmax and a decrease of Km after sonication were obtained, illustrating that the affinity between chitinase and substrate was intensified. No obvious effect on the tolerance to most metal ions was exhibited whether sonicated or not (p > 0.05). The conformational changes of chitinase were analyzed by circular dichroism (CD), Fourier transform infrared (FTIR), Raman and fluorescence spectroscopy. Results indicated that the activation of chitinase induced by ultrasound was presumably due to the decrease of tryptophan on the chitinase surface and the increase of β-sheet and random coil in chitinase secondary conformation. In brief, ultrasound is a possible way to activate chitinase to increase its application in food industry.
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22
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Tinello F, Lante A. Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.008] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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23
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Murtaza A, Muhammad Z, Iqbal A, Ramzan R, Liu Y, Pan S, Hu W. Aggregation and Conformational Changes in Native and Thermally Treated Polyphenol Oxidase From Apple Juice ( Malus domestica). Front Chem 2018; 6:203. [PMID: 29922647 PMCID: PMC5996027 DOI: 10.3389/fchem.2018.00203] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Accepted: 05/15/2018] [Indexed: 12/30/2022] Open
Abstract
This study investigated the effects of heat treatment after purification on dissociation, aggregation, and structural modification of polyphenol oxidase (PPO) activity from apple (Malus domestica) juice. PPO activity at the 70°C for 10 min was still activated and drastically decreased since 20-60 min with catechol and pyrogallol as substrate. Moreover, spectral results of fluorescence and circular dichroism (CD) indicated that increasing temperature for shorter and longer durations can cause reorganization of the secondary structure of PPO and demolished the native configuration of PPO respectively. Compared with native PPO, all thermally treated PPO showed reduced activity with gradually increasing particle size shift toward section III of some fully assembled proteins treated at 70°C for 10 min (2,670 nm). Polyacrylamide gel electrophoresis (PAGE) analysis also exhibited the increase in protein content at the 70°C for 10 min with molecular size 35 kDa (7.7 ± 0.016c). Hence, thermally treated juice subjected to purification at high temperature for a short time could induce the aggregation of protein and is not really effective for PPO inactivation. For PPO, higher degree of long duration can induce the inactivation of the enzyme after processing.
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Affiliation(s)
- Ayesha Murtaza
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Zafarullah Muhammad
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Aamir Iqbal
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Rabia Ramzan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Yan Liu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Wanfeng Hu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
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24
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Lv Y, Cai L, Yang M, Liu X, Hui N, Li J. Purification, characterisation, and thermal denaturation of polyphenoloxidase from prawns (Penaeus vannamei). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1354019] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Yanfang Lv
- College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang, China
- College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, China
| | - Luyun Cai
- College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, China
| | - Mingduo Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Xinxin Liu
- Department of Environment Sciences, University of Helsinki, Lathi, Finland
| | - Nan Hui
- Department of Environment Sciences, University of Helsinki, Lathi, Finland
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, China
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25
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Comparison of the mechanism of enzymatic browning in frozen white and brown A. bisporus. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3039-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Zhou L, Liu W, Stockmann R, Terefe NS. Effect of citric acid and high pressure thermal processing on enzyme activity and related quality attributes of pear puree. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.10.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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27
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Zhang Z, Guo C, Gao T, Fu H, Chen Q, Wang Y. Pilot-scale radiofrequency blanching of potato cuboids: heating uniformity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:312-320. [PMID: 28585268 DOI: 10.1002/jsfa.8473] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 05/29/2017] [Accepted: 05/31/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Traditional hot water blanching has a slow heat transfer rate, whereas radiofrequency (RF) heating has the advantages of a much faster heating rate and a higher penetration depth. In the present study, RF heating was applied to improve heating uniformity for subsequent blanching experiments involving potato cuboids. Potato cuboids were treated in a pilot-scale, RF heating system (27.12 MHz, 6 kW) under different operating conditions. RESULTS The dielectric constant increased first and then decreased with temperature, whereas the loss factor increased as the temperature increased. The results of the present study reveal that the electrode gap, sample height and NaCl solution had significant effects (P < 0.05) on the temperature distribution and heating uniformity of the sample after RF heating. The optimum RF heating uniformity was obtained at an electrode gap of 120 mm, a sample height of 60 mm and when immersed in NaCl solution of 0.5 s m-1 . The central heating pattern was presented in a sample. Cold spots were located at the edge of the top surface of the sample. CONCLUSION The present study shows the great potential of RF heating for the blanching of vegetables. Future studies should aim to determine changes in the texture and nutrient contents of vegetables during RF heating. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Zhenna Zhang
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Chaofan Guo
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Tong Gao
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hongfei Fu
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Qin Chen
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Yunyang Wang
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
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28
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Zhou L, Xiong Z, Liu W, Zou L. Different inhibition mechanisms of gentisic acid and cyaniding-3-O-glucoside on polyphenoloxidase. Food Chem 2017; 234:445-454. [DOI: 10.1016/j.foodchem.2017.05.010] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2016] [Revised: 03/23/2017] [Accepted: 05/02/2017] [Indexed: 10/19/2022]
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29
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Techakanon C, Smith GM, Jernstedt J, Barrett DM. The effect of high pressure processing on clingstone and freestone peach cell integrity and enzymatic browning reactions. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.12.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Aggregation and conformational change of mushroom ( Agaricus bisporus ) polyphenoloxidase subjected to thermal treatment. Food Chem 2017; 214:423-431. [DOI: 10.1016/j.foodchem.2016.07.041] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 06/21/2016] [Accepted: 07/05/2016] [Indexed: 01/11/2023]
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31
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Techakanon C, Gradziel TM, Barrett DM. Effects of Peach Cultivar on Enzymatic Browning Following Cell Damage from High-Pressure Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7606-7614. [PMID: 27626457 DOI: 10.1021/acs.jafc.6b01879] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Peach cultivars contribute to unique product characteristics and may affect the degree of browning after high-pressure processing (HPP). Nine peach cultivars were subjected to HPP at 0, 100, and 400 MPa for 10 min. Proton nuclear magnetic resonance (1H NMR) relaxometry, light microscopy, color, polyphenol oxidase (PPO) activity, and total phenols were evaluated. The development of enzymatic browning during refrigerated storage occurred because of damage during HPP that triggered loss of cell integrity, allowing substrates to interact with enzymes. Increasing pressure levels resulted in greater damage, as determined by shifts in transverse relaxation time (T2) and by light micrographs. Discoloration was triggered by membrane decompartmentalization but limited by PPO activity, which was found to correlate to cultivar harvest time (early, mid, and late season). Outcomes from the microstructure, 1H NMR ,and PPO activity evaluation were an effective means of determining membrane decompartmentalization and allowed for prediction of browning scenarios.
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Affiliation(s)
- Chukwan Techakanon
- Faculty of Science and Industrial Technology, Prince of Songkla University , Surat Thani Campus, 31 Makham Tia, Muang Surat Thani, Suratthani 84000, Thailand
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32
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Techakanon C, Gradziel TM, Zhang L, Barrett DM. The Impact of Maturity Stage on Cell Membrane Integrity and Enzymatic Browning Reactions in High Pressure Processed Peaches (Prunus persica). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7216-7224. [PMID: 27556337 DOI: 10.1021/acs.jafc.6b02252] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Fruit maturity is an important factor associated with final product quality, and it may have an effect on the level of browning in peaches that are high pressure processed (HPP). Peaches from three different maturities, as determined by firmness (M1 = 50-55 N, M2 = 35-40 N, and M3 = 15-20 N), were subjected to pressure levels at 0.1, 200, and 400 MPa for 10 min. The damage from HPP treatment results in loss of fruit integrity and the development of browning during storage. Increasing pressure levels of HPP treatment resulted in greater damage, particularly in the more mature peaches, as determined by shifts in transverse relaxation time (T2) of the vacuolar component and by light microscopy. The discoloration of peach slices of different maturities processed at the same pressure was comparable, indicating that the effect of pressure level is greater than that of maturity in the development of browning.
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Affiliation(s)
- Chukwan Techakanon
- Department of Food Science and Technology, University of California-Davis , One Shields Avenue, Davis, California 95616, United States
- Faculty of Science and Industrial Technology, Prince of Songkla University , Surat Thani Campus, 31 Makham Tia, Muang Surat Thani, Suratthani 84000, Thailand
| | - Thomas M Gradziel
- Department of Pomology, University of California-Davis , One Shields Avenue, Davis, California 95616, United States
| | - Lu Zhang
- Department of Food Science and Technology, University of California-Davis , One Shields Avenue, Davis, California 95616, United States
- Department of Applied Biology & Chemical Technology, The Hong Kong Polytechnic University , Kowloon, Hong Kong SAR, China
| | - Diane M Barrett
- Department of Food Science and Technology, University of California-Davis , One Shields Avenue, Davis, California 95616, United States
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33
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Zhou L, Liu W, Xiong Z, Zou L, Liu J, Zhong J, Chen J. Effect of ultrasound combined with malic acid on the activity and conformation of mushroom (Agaricus bisporus) polyphenoloxidase. Enzyme Microb Technol 2016; 90:61-8. [DOI: 10.1016/j.enzmictec.2016.05.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2015] [Revised: 04/27/2016] [Accepted: 05/01/2016] [Indexed: 12/24/2022]
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34
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Farokhian F, Jafarpour M, Goli M, Askari-Khorasgani O. Quality Preservation of Air-Dried Sliced Button Mushroom (Agaricus bisporus) by Lavender (Lavendula angustifoliaMill.) Essential Oil. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12432] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Forough Farokhian
- Faculty of Agriculture and Natural Resources; Isfahan (Khorasgan) Branch, Islamic Azad University; Isfahan Iran
| | - Mehrdad Jafarpour
- Faculty of Agriculture and Natural Resources; Isfahan (Khorasgan) Branch, Islamic Azad University; Isfahan Iran
| | - Mohammad Goli
- Faculty of Agriculture and Natural Resources; Isfahan (Khorasgan) Branch, Islamic Azad University; Isfahan Iran
| | - Omid Askari-Khorasgani
- Faculty of Agriculture and Natural Resources; Isfahan (Khorasgan) Branch, Islamic Azad University; Isfahan Iran
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35
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36
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Su J, Wang H, Ma C, Liu C, Gao C, Nie R, Tanver Rahman MR. Hypocholesterolaemic mechanism of bitter melon aqueous extracts via inhibition of pancreatic cholesterol esterase and reduction of cholesterol micellar solubility. Int J Food Sci Nutr 2015; 67:20-8. [DOI: 10.3109/09637486.2015.1121470] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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37
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Zhou L, Liu W, Xiong Z, Zou L, Chen J, Liu J, Zhong J. Different modes of inhibition for organic acids on polyphenoloxidase. Food Chem 2015; 199:439-46. [PMID: 26775993 DOI: 10.1016/j.foodchem.2015.12.034] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2015] [Revised: 11/20/2015] [Accepted: 12/08/2015] [Indexed: 01/08/2023]
Abstract
It is still unclear whether the inhibitory effect of organic acid on polyphenoloxidase (PPO) is due to the reversible inhibition or decrease of pH. In this study, cinnamic acid, citric acid and malic acid inhibited PPO in different modes. Results showed that the inhibition by cinnamic acid resulted from reversible inhibition, while the decrease of pH was the main cause for citric acid and malic acid. The kinetic results showed that cinnamic acid reversibly inhibited PPO in a mixed-type manner. Fluorescence emission spectra indicated that cinnamic acid might interact with PPO and quench its intrinsic fluorescence, while the decrease of the fluorescence intensity induced by citric acid or malic acid was due to the acid-pH. Cinnamic acid bound to PPO and induced the rearrangement of secondary structure. Molecular docking result revealed cinnamic acid inserted into the hydrophobic cavity of PPO by forming π-π stacking.
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Affiliation(s)
- Lei Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Zhiqiang Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Junping Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Junzhen Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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38
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Baltacıoğlu H, Bayındırlı A, Severcan M, Severcan F. Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study. Food Chem 2015; 187:263-9. [DOI: 10.1016/j.foodchem.2015.04.097] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2014] [Revised: 03/25/2015] [Accepted: 04/21/2015] [Indexed: 11/25/2022]
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39
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Duong T, Balaban M, Perera C. Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide on the Activity, Structure and Size of Polyphenoloxidase. J Food Sci 2015; 80:E2486-94. [DOI: 10.1111/1750-3841.13091] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Accepted: 08/27/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Trang Duong
- School of Chemical Sciences; The Univ. of Auckland; Auckland New Zealand
| | - Murat Balaban
- Dept. of Chemical and Materials Engineering; The Univ. of Auckland; Auckland New Zealand
| | - Conrad Perera
- School of Chemical Sciences; The Univ. of Auckland; Auckland New Zealand
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40
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Hypolipidemic mechanism of gypenosides via inhibition of pancreatic lipase and reduction in cholesterol micellar solubility. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2540-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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41
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Effect of high-hydrostatic-pressure on molecular microstructure of mushroom (Agaricusbisporus) polyphenoloxidase. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.027] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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42
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Huang W, Ji H, Liu S, Zhang C, Chen Y, Guo M, Hao J. Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.10.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Engmann FN, Ma Y, Zhang H, Yu L, Deng N. The application of response surface methodology in studying the effect of heat and high hydrostatic pressure on anthocyanins, polyphenol oxidase, and peroxidase of mulberry (Morus nigra) juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2345-2356. [PMID: 24515522 DOI: 10.1002/jsfa.6612] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2013] [Revised: 01/28/2014] [Accepted: 02/10/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Mulberry juice is an excellent source of phytochemicals with medicinal properties. The effects of four independent variables (temperature, heating time, pressure, and pressurising time) on three response variables [% anthocyanin retained, and % residual activities of the enzymes polyphenol oxidase (PPO), and peroxidase (POD)] of mulberry juice were studied using response surface methodology. Mathematical models and optimum levels of the response variables were generated. RESULTS Temperature had the greatest effect on all the response variables. The synergistic effect of temperature and pressure had significant effect (P < 0.05) on anthocyanin retained and residual PPO activity. The prediction of the desirability model, based on 95% confidence in the range of the independent variables, gave optimal treatment conditions of 83.39°C, 2.38 min, 480.00 MPa, and 21.67 min, respectively for temperature, heating time, pressure, and pressurising time. At these levels, the corresponding response variables were 91.68%, 44.69% and 20.17% for the amounts of anthocyanin retained, and residual activities of PPO and POD, respectively. The desirability index obtained was 0.741. CONCLUSION The results were desirable and the mathematical models developed could be used to predict the outcome of the response variables to a high degree of accuracy.
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Affiliation(s)
- Felix N Engmann
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China; School of Applied Sciences, Kumasi Polytechnic, P. O. Box 854, Kumasi, Ghana
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Gao J, Yang H, Rong A, Bao X, Zhang M. Effects of HHP on Microorganisms, Enzyme Inactivation and Physicochemical Properties of Instant Oats and Rice. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12062] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jiaqi Gao
- College of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot Inner Mongolia 010018 China
| | - Haixia Yang
- Nutrition and Food Safety Engineering Research Center of Shaanxi Province; Department of Public Health; School of Medicine; Xi'an Jiaotong University; Xi'an Shaanxi China
| | - A Rong
- College of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot Inner Mongolia 010018 China
| | - Xiaolan Bao
- College of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot Inner Mongolia 010018 China
| | - Meili Zhang
- College of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot Inner Mongolia 010018 China
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Liu W, Zou LQ, Liu JP, Zhang ZQ, Liu CM, Liang RH. The effect of citric acid on the activity, thermodynamics and conformation of mushroom polyphenoloxidase. Food Chem 2013; 140:289-95. [DOI: 10.1016/j.foodchem.2013.02.028] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2012] [Revised: 01/11/2013] [Accepted: 02/12/2013] [Indexed: 11/28/2022]
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