文献类型：期刊文献

英文题名：Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat

作者：Huang Wanyou[1];Ji Hongwu[1];Liu Shucheng[1];Zhang Chaohua[1];Chen Yali[1];Guo Minghui[1];Hao Jiming[1]

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

年份：2014

卷号：26

起止页码：108

外文期刊名：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

收录：SCI-EXPANDED(收录号：WOS:000347582400014)、、WOS

基金：The project was supported by the earmarked fund for National Natural Science Foundation of China (31371801), Modem Agroindustry Technology Research System (CARS-47), Team Project of Aquatic Protein Modification Technology from Guangdong Province (2011A020102005), Innovation Subject of Education Department of Guangdong, China (2012KJCX0062).

语种：英文

外文关键词：Ultra-high pressure; Inactivation kinetics; Polyphenol oxidase; Litopenaeus vannamei

外文摘要：Using heat treatment (40-100 degrees C) as the control, the effects of ultra-high pressure (UHP, 100-600 MPa) on activity of polyphenol oxidase (PPO) from Litopenaeus vannamei (whiteleg shrimp, also known as Pacific white shrimp) were investigated, and the kinetic models of PPO inactivated by UHP were established. The results showed that PPO activity was significantly reduced (p < 0.05) with increasing temperature. For UHP treatment, PPO was activated and increased maximally by 57.61% when the pressure was lower than 300 MPa, and PPO activity reduced significantly (p < 0.05) when the pressure was above 300 MPa. PPO was completely inactivated using 2-min exposures to 500 MPa. Inactivation of PPO by heat (60-100 degrees C) and UHP (400-600 MPa) all followed first-order reaction kinetics. At 400-600 MPa PPO from the crude extracts was effectively inactivated, but PPO was activated directly in shrimp. If the PPO in shrimp was completely inactivated, higher pressure would probably be needed or the pressure would need to be combined with temperature or other melanosis inhibitors. It is a reference for the application of high pressure to inactivate PPO of Litopenaeus vannamei. Industrial relevance: Ultra-high pressure (UHP) has the potential to destroy food-borne microorganisms and inactivate enzymes while minimally affecting the sensory and nutritional quality of food products. Litopenaeus vannamei is one of the aquatic products with high nutritional value and accounts for 90% of global aquaculture shrimp production. However, melanosis induced by polyphenol oxidase (PPO) from shrimp has been of great concern to food scientists and food processors. UHP is a good technology to inactivate PPO. However, little work has been reported on PPO from shrimp processed by UHP. The available data are provided for the evaluation and application of UHP, and the present work is inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure in order to explore the feasibility of processing shrimp using UHP. (C) 2014 Elsevier Ltd. All rights reserved.