TY - JOUR
T1 - Effect of ultrasound on the activity of mushroom (Agaricus bisporous) polyphenol oxidase and observation of structural changes using time-resolved fluorescence
AU - Tsikrika, Konstantina
AU - Lemos, M. Adilia
AU - Chu, Boon-Seang
AU - Bremner, David H.
AU - Hungerford, Graham
N1 - ©2022, The Author(s).
This is an open access article distributed under the terms of the Creative Commons CC BY license, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Data availability statement:
All data and materials are available from the authors upon request.
PY - 2022/3/1
Y1 - 2022/3/1
N2 - 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.
AB - 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.
U2 - 10.1007/s11947-022-02777-5
DO - 10.1007/s11947-022-02777-5
M3 - Article
SN - 1935-5130
VL - 15
SP - 656
EP - 668
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
IS - 3
ER -