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.
Food Res Int. 2018 Mar;105:845-852. doi: 10.1016/j.foodres.2017.12.018. Epub 2017 Dec 9.
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.
研究了高压处理（HPP）与温和温度（50-600MPa 和 40-50°C）相结合对芒果可溶性酸性转化酶（SAI）的活性、结构和形态的影响。在 50MPa/45°C 和 50°C 下，HPP 可有效降低芒果 SAI 的活性，而在 50-200MPa/40°C 下，HPP 可使 SAI 的活性提高 10-30%。在 50-400MPa/50°C 下，压力和温度对 SAI 活性表现出显著的拮抗作用。HPP 未影响 SAI 的二级结构，但改变了其三级结构，且随着压力、温度和处理时间的增加，修饰作用越严重。原子力显微镜的结果表明，400MPa/50°C 下处理 2.5min 可诱导 SAI 解离，600MPa/50°C 下处理 30min 可导致 SAI 聚集。
