Effect of ultrasound on the activity of mushroom (Agaricus bisporous) polyphenol oxidase and observation of structural changes using time-resolved fluorescence

Konstantina Tsikrika*, M. Adilia Lemos, Boon-Seang Chu, David H. Bremner, Graham Hungerford

*Corresponding author for this work

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Polyphenol oxidase (PPO) is an enzyme associated with the browning process that can occur from mechanical injury and postharvest storage. Thus, its inactivation to inhibit this process is of great interest to the food industry. Recently a nonthermal technology, high frequency ultrasound (100–1 MHz), has found usage in this aspect. In this work, the application of high-frequency (378 kHz, 583 kHz, 1144 kHz, and 1175 kHz) and low frequency (20 kHz) treatment on a PPO extract (from mushrooms) by monitoring the residual enzymatic activity is described. A control thermal treatment at 40 °C was also performed for comparison purposes. High-frequency inactivation data fitted well using the Weibull model, whereas those obtained upon low frequency followed first-order kinetics. The inactivation rate constant obtained ranged from 0.0054 (20 kHz) to 0.028 min−1 (at 583 kHz). To elucidate changes in the enzyme structure time-resolved spectroscopy of a commercial PPO enzyme model was employed. Results indicated that ultrasound-induced structural changes in PPO, in keeping with the activity behaviour upon sonication.
Original languageEnglish
Pages (from-to)656-668
Number of pages13
JournalFood and Bioprocess Technology
Issue number3
Early online date11 Feb 2022
Publication statusPublished - 1 Mar 2022


  • Polyphenol oxidase
  • Decay associated spectra
  • Enzyme inactivation
  • Fluorescence lifetime
  • Weibull model
  • High frequency ultrasound

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