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Effects of high pressure processing on activity and structure of soluble acid invertase in mango pulp, crude extract,
Renjie Li1, Yongtao Wang1, Jiangang Ling2
1Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering, China Agricultural University; Beijing Key Laboratory for Food Nonthermal Processing, Chinese National Engineering Research Centre for Fruit and Vegetable Processing; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.
Abstract:
The effects of high pressure processing (HPP) on the activity of soluble acid invertase (SAI) in mango pulp, crude extract, purified SAI and purified SAI in model systems (pectin, bovine serum albumin (BSA), sugars and pH 3-7) were investigated. The activity of SAI in mango pulp was increased after HPP, and that in crude extract stayed unchanged. The activity of purified SAI was decreased after HPP at 45 and 50°C. Pectin exhibited a concentration-dependent protection for purified SAI against HPP at 50°C/600MPa for 30min. Pectin that had an esterification degree (DE) of 85% exhibited a greater protection than pectin that had a DE of 20-34%. BSA, acidic pH (3-6) and sucrose also exhibited protection for purified SAI against HPP. HPP at 50°C/600MPa for 30min disrupted the secondary structure and tertiary structure of purified SAI, but no aggregation of purified SAI was observed after HPP.
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