Zhu Yifan, Elliot Mubango, Zheng Yanhong, Chen Jing, Chen Dongzhi, Deng Shanggui
College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China.
College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China.
Food Chem. 2022 Aug 30;386:132707. doi: 10.1016/j.foodchem.2022.132707. Epub 2022 Mar 17.
Atmospheric cold plasma (ACP) is a novel nonthermal technology with potential applications in maintaining and improving food quality. The effect of ACP on the activity and structure of mushroom (Agaricus bisporus) polyphenol oxidase (PPO) was evaluated. Results demonstrated that the dielectric barrier discharge (DBD) based plasma technology could inactivate PPO (up to 69%) at 50 kV with the increased concentrations of HO and NO. An obvious enhancement of surface hydrophobicity was observed, whereas a gradual reduction of total sulfhydryl content was recorded with the increasing exposure time. Data from circular dichroism, atomic force microscopy, particle size distribution and fluorescence spectra displayed the rearrangement of secondary structure and disruption of the tertiary structure. Red shifts of fluorescence spectra showed positive correlations with the inactivation rate of PPO. Therefore, ACP treatment could be served as an alternative approach to inactivate undesirable enzymes to minimize the loss of food nutrition and quality.
常压冷等离子体（ACP）是一种新型非热技术，在保持和改善食品质量方面具有潜在应用。评估了ACP对蘑菇（双孢蘑菇）多酚氧化酶（PPO）活性和结构的影响。结果表明，基于介质阻挡放电（DBD）的等离子体技术在50 kV时可通过增加HO和NO的浓度使PPO失活（高达69%）。观察到表面疏水性明显增强，而随着暴露时间的增加，总巯基含量逐渐降低。圆二色性、原子力显微镜、粒度分布和荧光光谱数据显示二级结构重排和三级结构破坏。荧光光谱的红移与PPO的失活率呈正相关。因此，ACP处理可作为一种替代方法来使不良酶失活，以尽量减少食品营养和质量的损失。
