Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice. (June 2019)

• Record Type: Journal Article
• Authors: Murtaza, Ayesha; Iqbal, Aamir; Linhu, Zhu; Liu, Yan; Xu, Xiaoyun; Pan, Siyi; Hu, Wanfeng
• Is Part Of: Innovative food science & emerging technologies. Volume 54(2019)
• Page Start: 43
• Page End: 50
• Publication Date: 2019-06
• Subjects: HPCD high pressure carbon dioxide -- PPO polyphenol oxidase -- CD circular dichroism -- PSD particle size distribution -- λmax maximum fluorescence wavelength -- PVPP cross linking polyvinylpyrrolidone -- BD browning degree -- SDS-PAGE sodium dodecyl sulphate-polyacrylamide gel electrophoresis; Activity centre -- High-pressure carbon dioxide -- λmax -- Conformation -- Aggregation -- Dissociation; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2019.03.001
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: This study investigated the effect of different states of CO2 on the activity and structural modification of purified polyphenol oxidase (PPO) from apple juice. CO2 in critical and supercritical states strongly inhibited the PPO activity up to 64.88% and 3.20%, respectively. Dynamic light scattering analysis showed that the two peaks depolymerised into three peaks in the critical state, demonstrating the dissociation and aggregation of small particles. Circular dichroism analysis revealed that the secondary structure deformed because of the loss of α-helix contents in the critical and super critical CO2 states. Fluorescence intensity dramatically decreased to 251.3 (λmax 312) in the critical state, showing unfolding of PPO molecules thereby resulting in quenching and blue shifting of λmax . Electrophoresis indicated that large molecular aggregates did not run into the gel at supercritical state. Hence, HP-CO2 treatment in critical and super critical states could induce the aggregation, deformation and structural changes which might be the causes of PPO inactivation. Industrial relevance: "Polyphenol oxidation (PPO) is the enzyme that initiates the browning reaction and deteriorates the quality of fruit juices". High pressure carbon dioxide (HP-CO2 ) technology is a promising technique to obtain high quality apple juices with low enzyme activity. This study analyzed the effects of different states of carbon dioxide gases under HPCD on the activity, aggregation, deformation and structural changes of PPO from apple juice. Available findings provided in this study will benefit the food industry. Highlights: Critical and supercritical states of CO2 strongly inhibited the PPO activity, thus stabilizing the quality of apple juice. HP-CO2 processing caused dissociation, conformation and aggregation of PPO. Structural modifications in relation to activation and inactivation of PPO were studied.