Tags

Type your tag names separated by a space and hit enter

Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation.
Food Chem 2015; 188:193-200FC

Abstract

Partially purified blueberry polyphenol oxidase (PPO) in Mcllvaine buffer (pH=3.6, typical pH of blueberry juice) was subjected to processing at isothermal-isobaric conditions at temperatures from 30 to 80 °C and pressure from 0.1 to 700 MPa. High pressure processing at 30-50 °C at all pressures studied caused irreversible PPO activity increase with a maximum of 6.1 fold increase at 500 MPa and 30 °C. Treatments at mild pressure-mild temperature conditions (0.1-400 MPa, 60 °C) also caused up to 3 fold PPO activity increase. Initial activity increase followed by a decrease occurred at relatively high pressure-mild temperature (400-600 MPa, 60 °C) and mild pressure-high temperature (0.1-400 MPa, 70-80 °C) combinations. At temperatures higher than 76 °C, monotonic decrease in PPO activity occurred at 0.1 MPa and pressures higher than 500 MPa. The activation/inactivation kinetics of the enzyme was successfully modelled assuming consecutive reactions in series with activation followed by inactivation.

Authors+Show Affiliations

CSIRO Animal, Food and Health Sciences, 671 Sneydes Rd, Melbourne, VIC 3030, Australia. Electronic address: netsanet.shiferawterefe@csiro.au.CSIRO Animal, Food and Health Sciences, 671 Sneydes Rd, Melbourne, VIC 3030, Australia.CSIRO Animal, Food and Health Sciences, 671 Sneydes Rd, Melbourne, VIC 3030, Australia.CSIRO Animal, Food and Health Sciences, 671 Sneydes Rd, Melbourne, VIC 3030, Australia.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26041182

Citation

Terefe, Netsanet Shiferaw, et al. "Blueberry Polyphenol Oxidase: Characterization and the Kinetics of Thermal and High Pressure Activation and Inactivation." Food Chemistry, vol. 188, 2015, pp. 193-200.
Terefe NS, Delon A, Buckow R, et al. Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation. Food Chem. 2015;188:193-200.
Terefe, N. S., Delon, A., Buckow, R., & Versteeg, C. (2015). Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation. Food Chemistry, 188, pp. 193-200. doi:10.1016/j.foodchem.2015.04.040.
Terefe NS, et al. Blueberry Polyphenol Oxidase: Characterization and the Kinetics of Thermal and High Pressure Activation and Inactivation. Food Chem. 2015 Dec 1;188:193-200. PubMed PMID: 26041182.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation. AU - Terefe,Netsanet Shiferaw, AU - Delon,Antoine, AU - Buckow,Roman, AU - Versteeg,Cornelis, Y1 - 2015/04/22/ PY - 2014/10/21/received PY - 2015/03/28/revised PY - 2015/04/15/accepted PY - 2015/6/5/entrez PY - 2015/6/5/pubmed PY - 2016/1/27/medline KW - Activation kinetics KW - Blueberry KW - High pressure processing KW - Inactivation kinetics KW - PPO KW - Polyphenol oxidase KW - Thermal processing SP - 193 EP - 200 JF - Food chemistry JO - Food Chem VL - 188 N2 - Partially purified blueberry polyphenol oxidase (PPO) in Mcllvaine buffer (pH=3.6, typical pH of blueberry juice) was subjected to processing at isothermal-isobaric conditions at temperatures from 30 to 80 °C and pressure from 0.1 to 700 MPa. High pressure processing at 30-50 °C at all pressures studied caused irreversible PPO activity increase with a maximum of 6.1 fold increase at 500 MPa and 30 °C. Treatments at mild pressure-mild temperature conditions (0.1-400 MPa, 60 °C) also caused up to 3 fold PPO activity increase. Initial activity increase followed by a decrease occurred at relatively high pressure-mild temperature (400-600 MPa, 60 °C) and mild pressure-high temperature (0.1-400 MPa, 70-80 °C) combinations. At temperatures higher than 76 °C, monotonic decrease in PPO activity occurred at 0.1 MPa and pressures higher than 500 MPa. The activation/inactivation kinetics of the enzyme was successfully modelled assuming consecutive reactions in series with activation followed by inactivation. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26041182/Blueberry_polyphenol_oxidase:_Characterization_and_the_kinetics_of_thermal_and_high_pressure_activation_and_inactivation_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(15)00586-5 DB - PRIME DP - Unbound Medicine ER -