Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586086 | Food Chemistry | 2018 | 35 Pages |
Abstract
The effects of high pressure processing (100-450â¯MPa, combined with 20-40â¯Â°C) on purified PepX activity and structure were studied. Activation of the enzyme was observed after processing at 100-200â¯MPa and 20-30â¯Â°C. More intense processing conditions led to enzyme inactivation. PepX HP-induced conformational changes were also investigated through application of Circular Dichroism spectroscopy (CD). Pressures up to 200â¯MPa resulted in a structurally molten globule-like state where PepX maintained its secondary structure but the tertiary structure was substantially affected and enzyme activity increased. Both secondary and tertiary structures were affected severely by higher pressures (450â¯MPa), which reduced enzyme activity.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M. Giannoglou, Z. Alexandrakis, Ph. Stavros, G. Katsaros, P. Katapodis, G. Nounesis, P. Taoukis,