Thermal Inactivation Kinetics of Kudzu (<i>Pueraria lobata</i>) Polyphenol Oxidase and the Influence of Food Constituents
The thermal inactivation kinetics of kudzu (<i>Pueraria lobata</i>) polyphenol oxidase (PPO) were investigated in model and food systems. PPO in kudzu tissue (tPPO) showed a higher thermostability than that of PPO in crude extract (cPPO) and purification fractions (pPPO). The PPO inactiv...
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MDPI AG
2021-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/6/1320 |
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| author | Junping Liu Jiayan Zhang Tao Liao Lei Zhou Liqiang Zou Yafei Liu Li Zhang Wei Liu |
| author_facet | Junping Liu Jiayan Zhang Tao Liao Lei Zhou Liqiang Zou Yafei Liu Li Zhang Wei Liu |
| author_sort | Junping Liu |
| collection | DOAJ |
| description | The thermal inactivation kinetics of kudzu (<i>Pueraria lobata</i>) polyphenol oxidase (PPO) were investigated in model and food systems. PPO in kudzu tissue (tPPO) showed a higher thermostability than that of PPO in crude extract (cPPO) and purification fractions (pPPO). The PPO inactivation rate constant (<i>k</i>) increased with an increase in temperature, and tPPO showed the lowest <i>k</i> value, followed by that of cPPO and pPPO at the same temperature, indicating that PPO in the food system was more resistant to thermal treatment. Food constituents (pectin, starch, sucrose, and bovine serum albumin) in the food system decreased the activity of PPO but increased the thermostability of PPO, among which pectin exhibited the strongest protective effect against thermal inactivation, and the influence of sucrose was much slighter than that of other macromolecules. Fluorescence emission spectra indicated that pPPO exhibited stronger interactions with pectin than sucrose, and pPPO with pectin showed a more stable conformation under thermal treatment. |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T10:37:18Z |
| publishDate | 2021-06-01 |
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| series | Foods |
| spelling | doaj.art-9de133ce99874f05bd84937071255aef2023-11-21T23:14:40ZengMDPI AGFoods2304-81582021-06-01106132010.3390/foods10061320Thermal Inactivation Kinetics of Kudzu (<i>Pueraria lobata</i>) Polyphenol Oxidase and the Influence of Food ConstituentsJunping Liu0Jiayan Zhang1Tao Liao2Lei Zhou3Liqiang Zou4Yafei Liu5Li Zhang6Wei Liu7State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaKey Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences, Guangdong 524001, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaThe thermal inactivation kinetics of kudzu (<i>Pueraria lobata</i>) polyphenol oxidase (PPO) were investigated in model and food systems. PPO in kudzu tissue (tPPO) showed a higher thermostability than that of PPO in crude extract (cPPO) and purification fractions (pPPO). The PPO inactivation rate constant (<i>k</i>) increased with an increase in temperature, and tPPO showed the lowest <i>k</i> value, followed by that of cPPO and pPPO at the same temperature, indicating that PPO in the food system was more resistant to thermal treatment. Food constituents (pectin, starch, sucrose, and bovine serum albumin) in the food system decreased the activity of PPO but increased the thermostability of PPO, among which pectin exhibited the strongest protective effect against thermal inactivation, and the influence of sucrose was much slighter than that of other macromolecules. Fluorescence emission spectra indicated that pPPO exhibited stronger interactions with pectin than sucrose, and pPPO with pectin showed a more stable conformation under thermal treatment.https://www.mdpi.com/2304-8158/10/6/1320polyphenol oxidasekudzuthermostabilitythermal inactivation kineticsfood constituentsconformation |
| spellingShingle | Junping Liu Jiayan Zhang Tao Liao Lei Zhou Liqiang Zou Yafei Liu Li Zhang Wei Liu Thermal Inactivation Kinetics of Kudzu (<i>Pueraria lobata</i>) Polyphenol Oxidase and the Influence of Food Constituents Foods polyphenol oxidase kudzu thermostability thermal inactivation kinetics food constituents conformation |
| title | Thermal Inactivation Kinetics of Kudzu (<i>Pueraria lobata</i>) Polyphenol Oxidase and the Influence of Food Constituents |
| title_full | Thermal Inactivation Kinetics of Kudzu (<i>Pueraria lobata</i>) Polyphenol Oxidase and the Influence of Food Constituents |
| title_fullStr | Thermal Inactivation Kinetics of Kudzu (<i>Pueraria lobata</i>) Polyphenol Oxidase and the Influence of Food Constituents |
| title_full_unstemmed | Thermal Inactivation Kinetics of Kudzu (<i>Pueraria lobata</i>) Polyphenol Oxidase and the Influence of Food Constituents |
| title_short | Thermal Inactivation Kinetics of Kudzu (<i>Pueraria lobata</i>) Polyphenol Oxidase and the Influence of Food Constituents |
| title_sort | thermal inactivation kinetics of kudzu i pueraria lobata i polyphenol oxidase and the influence of food constituents |
| topic | polyphenol oxidase kudzu thermostability thermal inactivation kinetics food constituents conformation |
| url | https://www.mdpi.com/2304-8158/10/6/1320 |
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