Effect of ultrasound in combination with food additives on polyphenol oxidase activity

Author

Lin Hong-jia ; Li Lin ; Wang Wen-zong ; Chen Ling ; Li Bing

Author_Institution

Coll. of Light Ind. & Food Sci., South China Univ. of Technol., Guangzhou, China

fYear

2011

fDate

19-22 Aug. 2011

Firstpage

1050

Lastpage

1053

Abstract

Polyphenol oxidase was treated with ascorbic acid, citric acid, sodium sulfite, potassium sorbate in combination with ultrasound. The effect of these treatments on the activity of PPO was studied. Results indicated that the separate treatment of ascorbic acid, citric acid, sodium sulfite could obviously inhibit PPO activity and could make a completely inhibition when the concentration was respectively 1 mM, 1 mM and 10 mM. Ascorbic acid or citric acid in combination with ultrasound had a certain synergistic effect for PPO inactivation. Whether treated alone or combined with ultrasound, potassium sorbate would promote PPO activity when the concentration was less than 2000 mM.

Keywords

enzymes; food additives; molecular biophysics; ultrasonic effects; ascorbic acid; citric acid; food additives; polyphenol oxidase activity; potassium sorbate; sodium sulfite; synergistic effect; ultrasound effect; Acoustics; Additives; Chemicals; Inhibitors; Proteins; Ultrasonic imaging; ascorbic acid; citric acid; inhibition; polyphenol oxidase; potassium sorbate; sodium sulfite; ultrasound;

fLanguage

English

Publisher

ieee

Conference_Titel

Human Health and Biomedical Engineering (HHBE), 2011 International Conference on

Conference_Location

Jilin

Print_ISBN

978-1-61284-723-8

Type

conf

DOI

10.1109/HHBE.2011.6029004

Filename

6029004