Acidic electrolysed water delays browning by destroying conformation of polyphenoloxidase.

• Autores: Jiangping Sun, Meng Wang, Haiquan Liu, Jing Xie, Yingjie Pan, Changhua Xu, Yong Zhao
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 1, 2018, págs. 147-153
• Idioma: inglés
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• Resumen

  • Background: Browning frequently occurs at fruits, vegetables and aquatic products during storage, and it drastically reduces the consumer's acceptability, with considerable financial loss. The objective of this paper was to investigate the effects of acidic electrolysed water (AEW) technology on polyphenoloxidase (PPO), which is an essential enzyme for browning.; Results: AEW ice exhibited a good ability in delaying browning in shrimp. Kinetic study revealed that AEW exhibited the mixed type inhibition of PPO with a Ki value of 1.96 mmol L-1 . Moreover, both the circular dichroism spectrum and Fourier transform infrared spectroscopy analyses revealed that the α-helix in PPO decreased whereas random coil increased which indicates that PPO conformation was destroyed.; Conclusion: Thus, this paper may provide a deeper understanding of the application of AEW technology for preventing browning in the food industry. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.