Effect of High-Pressure Processing on Activity and Structure of Alkaline Phosphatase and Lactate Dehydrogenase in Buffer and Milk
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- 作者：Gilles K. Kouassi ; Ramaswamy C. Anantheswaran ; Stephen J. Knabel ; John D. Floros
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2007
- 出版时间：November 14, 2007
- 年：2007
- 卷：55
- 期：23
- 页码：9520 - 9529
- 全文大小：644K
- 年卷期：v.55,no.23(November 14, 2007)
- ISSN：1520-5118
文摘
Changes in the activity and structure of alkaline phosphatase (ALP) and L-lactate dehydrogenase (LDH) were investigated after high pressure processing (HPP). HPP treatments (206–620 MPa for 6 and 12 min) were applied to ALP and LDH prepared in buffer, fat-free milk, and 2% fat milk. Enzyme activities were measured using enzymatic assays, and changes in structure were investigated using far-ultraviolet circular dichroism (CD) spectroscopy and dynamic light scattetering (DLS). Kinetic data indicated that the activity of ALP was not affected after 6 min of pressure treatments (206–620 MPa), regardless of the medium in which the enzyme was prepared. Increasing the processing time to 12 min did significantly reduce the activity of ALP at 620 MPa (P < 0.001). However, even the lowest HPP treatment of 206 MPa induced a reduction in LDH activity, and the course of reduction increased with HPP treatment until complete inactivation at 482, 515, and 620 MPa. CD data demonstrated a partial change in the secondary structure of ALP at 620 MPa, whereas the structure of LDH showed gradual denaturation after exposure at 206 MPa for 6 min, leading to a random coil structure at both 515 and 620 MPa. DLS results indicated aggregation of ALP only at HPP treatment of 206 MPa and not above and enzyme precipitation as well as aggregation at 345, 415, 482, and 515 MPa. The loss of LDH activity with increasing pressure and time treatment was due to the combined effects of denaturation and aggregation.