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Inactivation kinetics, structural, and morphological modification of mango soluble acid invertase by high pressure processing combined with mild temperatures.
Food Res Int. 2018 03; 105:845-852.FR

Abstract

The activity, structure and morphology of mango soluble acid invertase (SAI) were investigated after high pressure processing (HPP) combined with mild temperature at 50-600MPa and 40-50°C. The activity of mango SAI was efficiently reduced by HPP at 50MPa/45 and 50°C, or 600MPa/40, 45 and 50°C, while it was increased by 10-30% after HPP at 50-200MPa/40°C. Significant antagonistic effect of pressure and temperature on the activity of SAI was observed at 50-400MPa/50°C. The secondary structure of SAI was not influenced by HPP. However, its tertiary structure was modified by HPP, and severer modification occurred with higher pressure, higher temperature, and longer treatment time. Results of atomic force microscope suggested that HPP at 400MPa/50°C for 2.5min induced dissociation of SAI, and HPP at 600MPa/50°C for 30min resulted aggregation of SAI.

Authors+Show Affiliations

Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Key Laboratory for Food Nonthermal Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, National Engineering Research Centre for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Key Laboratory for Food Nonthermal Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, National Engineering Research Centre for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Key Laboratory for Food Nonthermal Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, National Engineering Research Centre for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Key Laboratory for Food Nonthermal Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, National Engineering Research Centre for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Key Laboratory for Food Nonthermal Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, National Engineering Research Centre for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: liaoxjun@hotmail.com.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

29433281

Citation

Li, Renjie, et al. "Inactivation Kinetics, Structural, and Morphological Modification of Mango Soluble Acid Invertase By High Pressure Processing Combined With Mild Temperatures." Food Research International (Ottawa, Ont.), vol. 105, 2018, pp. 845-852.
Li R, Hou Z, Zou H, et al. Inactivation kinetics, structural, and morphological modification of mango soluble acid invertase by high pressure processing combined with mild temperatures. Food Res Int. 2018;105:845-852.
Li, R., Hou, Z., Zou, H., Wang, Y., & Liao, X. (2018). Inactivation kinetics, structural, and morphological modification of mango soluble acid invertase by high pressure processing combined with mild temperatures. Food Research International (Ottawa, Ont.), 105, 845-852. https://doi.org/10.1016/j.foodres.2017.12.018
Li R, et al. Inactivation Kinetics, Structural, and Morphological Modification of Mango Soluble Acid Invertase By High Pressure Processing Combined With Mild Temperatures. Food Res Int. 2018;105:845-852. PubMed PMID: 29433281.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inactivation kinetics, structural, and morphological modification of mango soluble acid invertase by high pressure processing combined with mild temperatures. AU - Li,Renjie, AU - Hou,Zhiqiang, AU - Zou,Hui, AU - Wang,Yongtao, AU - Liao,Xiaojun, Y1 - 2017/12/09/ PY - 2017/08/08/received PY - 2017/12/03/revised PY - 2017/12/08/accepted PY - 2018/2/14/entrez PY - 2018/2/13/pubmed PY - 2019/10/16/medline KW - Activity KW - Aggregation KW - Dissociation KW - High pressure processing KW - Soluble acid invertase KW - Structure SP - 845 EP - 852 JF - Food research international (Ottawa, Ont.) JO - Food Res. Int. VL - 105 N2 - The activity, structure and morphology of mango soluble acid invertase (SAI) were investigated after high pressure processing (HPP) combined with mild temperature at 50-600MPa and 40-50°C. The activity of mango SAI was efficiently reduced by HPP at 50MPa/45 and 50°C, or 600MPa/40, 45 and 50°C, while it was increased by 10-30% after HPP at 50-200MPa/40°C. Significant antagonistic effect of pressure and temperature on the activity of SAI was observed at 50-400MPa/50°C. The secondary structure of SAI was not influenced by HPP. However, its tertiary structure was modified by HPP, and severer modification occurred with higher pressure, higher temperature, and longer treatment time. Results of atomic force microscope suggested that HPP at 400MPa/50°C for 2.5min induced dissociation of SAI, and HPP at 600MPa/50°C for 30min resulted aggregation of SAI. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29433281/Inactivation_kinetics_structural_and_morphological_modification_of_mango_soluble_acid_invertase_by_high_pressure_processing_combined_with_mild_temperatures_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(17)30869-4 DB - PRIME DP - Unbound Medicine ER -