Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice
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.“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.
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Supercritical CO2-based manufacturing processes have a slight impact on different macronutrients, such as proteins, sugars, starches, dietary fibers, and others.
“supercritical CO2-based manufacturing processes have been highlighted due to the slight impact of their application on different macronutrients, such as proteins, sugars, starches, dietary fibers, and others [98,99,100,101,102].”
From Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications (2023) · cites this paper as [101]
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- Authors
- Murtaza, A., Iqbal, A., Linhu, Z., Liu, Y., Xu, X., Pan, S., & Hu, W.
- Affiliations
- Huazhong Agricultural University (CN)
- Corresponding author
- Hu, Wanfeng
- Venue
- Innovative Food Science & Emerging Technologies
- Publisher
- Elsevier BV
- Published
- 2019-06
- Volume
- 54
- Pages
- 43-50
- ISSN
- 1466-8564 (ISSN-L)
- OpenAlex
- W2922059589
- Cited by
- 63
- References
- 0
- Citations by year
- 2025: 5 · 2024: 4 · 2023: 15 · 2022: 15 · 2021: 9 · 2020: 10 · 2019: 5
- FWCI
- 5.23
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Innovative Food Science & Emerging Technologies (publishedVersion)
- Funders
- Fundamental Research Funds for Central Universities of the Central South University (2662018JC018)
- National Natural Science Foundation of China (31401507)
- Fundamental Research Funds for the Central Universities
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Physical Sciences › Engineering › Biomedical Engineering › Phase Equilibria and Thermodynamics
- Keywords
- polyphenol oxidase, high-pressure CO2, supercritical carbon dioxide, enzyme inactivation, protein aggregation, protein conformational change, apple juice, browning reaction, protein unfolding, alpha-helix loss, fluorescence quenching
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