文献类型：期刊文献

英文题名：Inactivation of polyphenol oxidase from Pacific white shrimp by dense phase carbon dioxide

作者：Zhang, Liang[1,2];Liu, Shucheng[1,2];Ji, Hongwu[1,2];Zhang, Chaohua[1,2];Deng, Chujin[1];Cao, Wenhong[1,2];Mao, Weijie[1,2];Gao, Jialong[1,2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Guangdong Ocean Univ, Guangdong Higher Educ Inst, Key Lab Adv Proc Aquat Prod, Zhanjiang 524088, Peoples R China

年份：2011

卷号：12

期号：4

起止页码：635

外文期刊名：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

收录：SCI-EXPANDED(收录号：WOS:000297232000031)、、EI(收录号：20114214441310)、Scopus(收录号：2-s2.0-80054072087)、WOS

基金：The project was supported by the earmarked fund for Modern Agro-industry Technology Research System (CARS-47) and Guangdong Natural Science Foundation (10152408801000010) and Natural Science Foundation from Guangdong Ocean University.

语种：英文

外文关键词：Pacific white shrimp; Dense phase carbon dioxide; Polyphenol oxidase; Inactivation kinetics; SDS-PAGE

外文摘要：The inactivation of polyphenol oxidase (PPO) from Pacific white shrimp exposed to dense phase carbon dioxide (DPCD) treatment was investigated. PPO activity showed a dramatic loss at 4-25 MPa and 37 degrees C. At the lower pressure (4-15 MPa), the experimental data of inactivation followed the first-order reaction kinetic model, the pressure sensitivity (Z(P)) of the kinetic parameters was 49.02 MPa and the activation volume (Delta V(not equal)) was -120.88 cm(3)/mol. At the higher pressure (20 and 25 MPa), the experimental data of inactivation followed the biexponential kinetic model. The kinetic rate constant k(F) and k(S) of fast and stable fractions were 2.45 and 0.08 min(-1), respectively. The decimal reduction time D(F) and D(S) were 0.94 and 29.43 min at 25 MPa and 37 degrees C, respectively. After DPCD treatment, the loss activity of PPO had no restoration storing for 6 days at 4 degrees C. The results of SOS-PAGE and activity staining also showed that DPCD treatment had the obvious inhibitory effect on PPO from Pacific white shrimp. The PPO activity in vivo was easier to be inactivated than that in crude PPO extracts under the same DPCD treatment conditions. Industrial relevance: There is a growing interest in non-thermal pasteurization methods, which could retain food's freshlike physical, nutritional, and sensory qualities. Pacific white shrimp accounts for 90% of the global aquaculture shrimp production, they are becoming increasingly popular. However, enzymatic browning of shrimp has been of great concern to food scientists and food processors. Dense phase carbon dioxide (DPCD) may be an adequate tool to obtain high quality since PPO activity could not be inactivated totally by high pressure under 400 MPa yet. The present work deals with the inactivation of PPO from Pacific white shrimp exposed to DPCD treatment in order to explore the feasibility of shrimp by DPCD process. (C) 2011 Elsevier Ltd. All rights reserved.