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Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck)
Apart from non-enzymatic browning, polyphenol oxidase (PPO) also plays a role in the browning reaction of orange (Citrus sinensis Osbeck) juice, and needs to be inactivated during the processing. In this study, the protein with high PPO activity was purified from orange (Citrus sinensis Osbeck) and...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6572353/ https://www.ncbi.nlm.nih.gov/pubmed/31109085 http://dx.doi.org/10.3390/molecules24101922 |
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author | Zhu, Lijuan Zhu, Linhu Murtaza, Ayesha Liu, Yan Liu, Siyu Li, Junjie Iqbal, Aamir Xu, Xiaoyun Pan, Siyi Hu, Wanfeng |
author_facet | Zhu, Lijuan Zhu, Linhu Murtaza, Ayesha Liu, Yan Liu, Siyu Li, Junjie Iqbal, Aamir Xu, Xiaoyun Pan, Siyi Hu, Wanfeng |
author_sort | Zhu, Lijuan |
collection | PubMed |
description | Apart from non-enzymatic browning, polyphenol oxidase (PPO) also plays a role in the browning reaction of orange (Citrus sinensis Osbeck) juice, and needs to be inactivated during the processing. In this study, the protein with high PPO activity was purified from orange (Citrus sinensis Osbeck) and inactivated by ultrasonic processing. Fluorescence spectroscopy, circular dichroism (CD) and Dynamic light scattering (DLS) were used to investigate the ultrasonic effect on PPO activity and structural changes on purified PPO. DLS analysis illustrated that ultrasonic processing leads to initial dissociation and final aggregation of the protein. Fluorescence spectroscopy analysis showed the decrease in fluorescence intensity leading to the exposure of Trp residues to the polar environment, thereby causing the disruption of the tertiary structure after ultrasonic processing. Loss of α-helix conformation leading to the reorganization of secondary structure was triggered after the ultrasonic processing, according to CD analysis. Ultrasonic processing could induce aggregation and modification in the tertiary and secondary structure of a protein containing high PPO activity in orange (Citrus sinensis Osbeck), thereby causing inactivation of the enzyme. |
format | Online Article Text |
id | pubmed-6572353 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-65723532019-06-18 Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck) Zhu, Lijuan Zhu, Linhu Murtaza, Ayesha Liu, Yan Liu, Siyu Li, Junjie Iqbal, Aamir Xu, Xiaoyun Pan, Siyi Hu, Wanfeng Molecules Article Apart from non-enzymatic browning, polyphenol oxidase (PPO) also plays a role in the browning reaction of orange (Citrus sinensis Osbeck) juice, and needs to be inactivated during the processing. In this study, the protein with high PPO activity was purified from orange (Citrus sinensis Osbeck) and inactivated by ultrasonic processing. Fluorescence spectroscopy, circular dichroism (CD) and Dynamic light scattering (DLS) were used to investigate the ultrasonic effect on PPO activity and structural changes on purified PPO. DLS analysis illustrated that ultrasonic processing leads to initial dissociation and final aggregation of the protein. Fluorescence spectroscopy analysis showed the decrease in fluorescence intensity leading to the exposure of Trp residues to the polar environment, thereby causing the disruption of the tertiary structure after ultrasonic processing. Loss of α-helix conformation leading to the reorganization of secondary structure was triggered after the ultrasonic processing, according to CD analysis. Ultrasonic processing could induce aggregation and modification in the tertiary and secondary structure of a protein containing high PPO activity in orange (Citrus sinensis Osbeck), thereby causing inactivation of the enzyme. MDPI 2019-05-18 /pmc/articles/PMC6572353/ /pubmed/31109085 http://dx.doi.org/10.3390/molecules24101922 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Zhu, Lijuan Zhu, Linhu Murtaza, Ayesha Liu, Yan Liu, Siyu Li, Junjie Iqbal, Aamir Xu, Xiaoyun Pan, Siyi Hu, Wanfeng Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck) |
title | Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck) |
title_full | Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck) |
title_fullStr | Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck) |
title_full_unstemmed | Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck) |
title_short | Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck) |
title_sort | ultrasonic processing induced activity and structural changes of polyphenol oxidase in orange (citrus sinensis osbeck) |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6572353/ https://www.ncbi.nlm.nih.gov/pubmed/31109085 http://dx.doi.org/10.3390/molecules24101922 |
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