Pulsed light inactivation of horseradish peroxidase and associated structural changes

Pulsed light (PL) is a non-thermal preservation method in which foods are subjected to one or several intense pulses of wide-spectrum light. Peroxidase (POD) is an enzyme that needs to be inactivated or inhibited because of its deleterious effects on the quality of fruits and vegetables. The feasibi...

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Autores: Pellicer Balsalobre, José Antonio, Gómez López, Vicente Manuel
Tipo de recurso: artículo
Fecha de publicación:2017
País:España
Institución:Universidad Católica San Antonio de Murcia (UCAM)
Repositorio:RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
OAI Identifier:oai:repositorio.ucam.edu:10952/2388
Acceso en línea:http://hdl.handle.net/10952/2388
Access Level:acceso abierto
Palabra clave:Pulsed light
Peroxidase Fluorescence
Structural changes
Circular dichroism
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spelling Pulsed light inactivation of horseradish peroxidase and associated structural changesPellicer Balsalobre, José AntonioGómez López, Vicente ManuelPulsed lightPeroxidase FluorescenceStructural changesCircular dichroismPulsed light (PL) is a non-thermal preservation method in which foods are subjected to one or several intense pulses of wide-spectrum light. Peroxidase (POD) is an enzyme that needs to be inactivated or inhibited because of its deleterious effects on the quality of fruits and vegetables. The feasibility of using PL to inactivate POD was tested and results explained based on measurements of UV–vis spectrum, farUV circular dichroism and tryptophan fluorescence, and the phase-diagram method. PL reduced the activity of POD by more than 95% after applying 128 J cm 2 . There was observed a decrease in the Reinheitzahl value and ellipticity and an increase in tryptophan fluorescence at incremental fluences, as well as linear phase diagrams. The study indicates that the inactivation of POD by PL is an all-or-none process related to loss of helical structure, weak unfolding and ejection of the prostetic group.Ciencias de la AlimentaciónElsevier Ltd2017info:eu-repo/semantics/articlehttp://hdl.handle.net/10952/2388reponame:RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murciainstname:Universidad Católica San Antonio de Murcia (UCAM)Inglésinfo:eu-repo/semantics/openAccessoai:repositorio.ucam.edu:10952/23882026-06-07T18:35:21Z
dc.title.none.fl_str_mv Pulsed light inactivation of horseradish peroxidase and associated structural changes
title Pulsed light inactivation of horseradish peroxidase and associated structural changes
spellingShingle Pulsed light inactivation of horseradish peroxidase and associated structural changes
Pellicer Balsalobre, José Antonio
Pulsed light
Peroxidase Fluorescence
Structural changes
Circular dichroism
title_short Pulsed light inactivation of horseradish peroxidase and associated structural changes
title_full Pulsed light inactivation of horseradish peroxidase and associated structural changes
title_fullStr Pulsed light inactivation of horseradish peroxidase and associated structural changes
title_full_unstemmed Pulsed light inactivation of horseradish peroxidase and associated structural changes
title_sort Pulsed light inactivation of horseradish peroxidase and associated structural changes
dc.creator.none.fl_str_mv Pellicer Balsalobre, José Antonio
Gómez López, Vicente Manuel
author Pellicer Balsalobre, José Antonio
author_facet Pellicer Balsalobre, José Antonio
Gómez López, Vicente Manuel
author_role author
author2 Gómez López, Vicente Manuel
author2_role author
dc.subject.none.fl_str_mv Pulsed light
Peroxidase Fluorescence
Structural changes
Circular dichroism
topic Pulsed light
Peroxidase Fluorescence
Structural changes
Circular dichroism
description Pulsed light (PL) is a non-thermal preservation method in which foods are subjected to one or several intense pulses of wide-spectrum light. Peroxidase (POD) is an enzyme that needs to be inactivated or inhibited because of its deleterious effects on the quality of fruits and vegetables. The feasibility of using PL to inactivate POD was tested and results explained based on measurements of UV–vis spectrum, farUV circular dichroism and tryptophan fluorescence, and the phase-diagram method. PL reduced the activity of POD by more than 95% after applying 128 J cm 2 . There was observed a decrease in the Reinheitzahl value and ellipticity and an increase in tryptophan fluorescence at incremental fluences, as well as linear phase diagrams. The study indicates that the inactivation of POD by PL is an all-or-none process related to loss of helical structure, weak unfolding and ejection of the prostetic group.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10952/2388
url http://hdl.handle.net/10952/2388
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier Ltd
publisher.none.fl_str_mv Elsevier Ltd
dc.source.none.fl_str_mv reponame:RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
instname:Universidad Católica San Antonio de Murcia (UCAM)
instname_str Universidad Católica San Antonio de Murcia (UCAM)
reponame_str RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
collection RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.301603

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