Activation and conformational changes of mushroom polyphenoloxidase by high pressure microfluidization treatment

• Published in: Innovative food science & emerging technologies Vol. 10; no. 2; pp. 142 - 147
• Main Authors: Liu, Wei, Liu, Jianhua, Liu, Chengmei, Zhong, Yejun, Liu, Weilin, Wan, Jie
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.04.2009; [Amsterdam]: Elsevier Science
• Subjects: Activation; catechol oxidase; Conformation; enzyme activation; enzyme activity; food safety; High pressure microfluidization; high pressure treatment; Mushroom PPO; mushrooms; protein conformation; protein secondary structure; protein structure; protein subunits; sulfhydryl groups; Activation; High pressure microfluidization; Mushroom PPO; Conformation
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2008.11.009

Activation and conformational changes of mushroom polyphenoloxidase (PPO) after high pressure microfluidization treatment were observed by means of UV spectrophotometer, far-UV circular dichroism, fluorescence emission spectra, UV absorption spectra and sulphydryl groups detection. The results indicated that, treated under pressures of 90 MPa, 110 MPa, 130 MPa and 150 MPa one pass, and 150 MPa 1, 2 and 3 passes, respectively, mushroom PPO exhibited an increase in activity. The circular dichroism (CD) analysis demonstrated that some of secondary structures such as α-helix were destroyed. There were some indices that the increase of relative activity was accompanied by a decrease in α-helix content. The fluorescence emission spectra analysis indicated that Trp and Tyr residues in mushroom PPO were more or less exposed to solvent, and the result was in good agreement with that of UV absorption spectra analysis. The sulphydryl groups detection showed that the sulphydryl groups content on the surface of mushroom PPO was increased. Results of the present study show that high pressure microfluidization can not be used to inactivate mushroom PPO. However, it provides a new way for enzyme preparation, such as enzyme modification, with higher activity. High pressure microfluidization can be easily operated, with shorter treatment time and higher food safety compared with chemical methods.