a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.
b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Centre , Guangzhou , China.
Crit Rev Food Sci Nutr. 2019;59(5):794-811. doi: 10.1080/10408398.2018.1555131. Epub 2019 Feb 23.
Food endogenous enzymes have impacts on color, texture and flavor of foods during food processing or preservation. Cold plasma is a novel non-thermal food processing technology, which has been extensively studied for contamination elimination and shelf life extension of foods. Particularly, much work has been reported about the effects of cold plasma on enzyme activities and alterations about enzymes conformational structures. It is thus necessary to understand the mechanisms of actions and applications of cold plasma technology in the conformation of food endogenous enzymes. This review focuses on the applications of cold plasma for the inactivation of various endogenous enzymes, including peroxidase, polyphenol oxidase, lysozyme, α-chymotrypsin, alkaline phosphatase, and pectin methylesterase. The activations of several enzymes, such as superoxide dismutase, catalase, and lipase, by cold plasma are also discussed. In addition, this review highlights the transformation of conformational structures including primary and spatial structures induced by chemical reactive species during cold plasma treatments, such as reactive oxygen species and reactive nitrogen species, especially, active sites consisting of prosthetic group and specific amino acids are demonstrated. Both extrinsic and intrinsic factors affecting cold plasma treatments are also described. In general, cold plasma exhibits the ability to activate or inactivate enzymes activities with affecting the conformational structures of enzyme. Further studies should be focused on exploration at molecular level for providing more insight on the interaction mechanism. In addition, equipment and process parameters of cold plasma operation for different fresh food products should be optimized for achieving appropriate control on enzyme variation and obtaining maximum efficiency.
食品内源酶在食品加工或保藏过程中会影响食品的颜色、质地和风味。冷等离子体是一种新颖的非热食品加工技术，已广泛研究用于消除污染和延长食品保质期。特别是，已经有很多关于冷等离子体对酶活性的影响以及酶构象结构变化的报道。因此，有必要了解冷等离子体技术在食品内源酶构象中的作用机制和应用。
本综述重点介绍了冷等离子体在各种内源酶失活中的应用，包括过氧化物酶、多酚氧化酶、溶菌酶、α-糜蛋白酶、碱性磷酸酶和果胶甲酯酶。还讨论了冷等离子体对几种酶（如超氧化物歧化酶、过氧化氢酶和脂肪酶）的激活作用。此外，本综述强调了在冷等离子体处理过程中，化学活性物质（如活性氧和活性氮）引起的构象结构的转化，包括一级和空间结构，特别是展示了由辅基和特定氨基酸组成的活性位点。还描述了影响冷等离子体处理的外在和内在因素。
总的来说，冷等离子体具有激活或失活酶活性的能力，同时影响酶的构象结构。应进一步研究探索分子水平，以提供对相互作用机制的更深入了解。此外，应优化冷等离子体操作的设备和工艺参数，以实现对酶变化的适当控制，并获得最大效率，针对不同的新鲜食品产品。
