期刊文献+

高压脉冲电场对HRP活性及其构象的影响和分子模拟其构象改变的研究 被引量:4

Effects of High Pulsed Electric Field on the Activity and Conformation of Horseradish Peroxidase and Studies on the Conformation Changes by Computer Molecular Imitate Technique
原文传递
导出
摘要 分别采用比色法、高效液相色谱法、红外光谱法、荧光光谱分析法以及分子模拟技术研究高压脉冲电场(PEF)对辣根过氧化物酶(HRP)活性及各级结构的影响,并对其构象变化进行分子模拟。分析结果表明,HRP的活性随电场强度和脉冲个数的增加而降低。当电场强度20kV/cm、20个脉冲数时,酶活下降15%;80个脉冲数时,酶活下降55%。PEF处理后HRP蛋白的一级结构未发生变化;二级结构中β-转角和无规卷曲向α-螺旋和β-折叠转化;三级结构发生变化,其荧光发生不同程度的淬灭,并在高电场条件下发生荧光峰的位移。HRP酶活性下降趋势与荧光淬灭趋势一致,呈非线性关系。两者变化过程都存在一个相似的临界场强(约10kV/cm)。对试验系统的分析表明,酶构象的改变与酶活性的变化存在密切的关系。 In the paper, colorimetry, high performance liquid chromatography, infraed spectroscopy, speetrofluorimetry and the computer molecular imitation method was adopted to analyse the effect of high pulsed electric field on the activity and conformation of horseradish peroxidase (HRP). The results showed that the activity of HRP was decreased with the enhancing of electric field intensity and pulse numbers. When the electric field intensity was 20kV/cm, the activity of HRP was decreased 15% and 55% after the treatment by using of 20 and 80 pulses respectively. There was no change to the primary structure of HRP, hut changes occurred to the secondary structure of HRP in which the β-turn and non-regulation crimp transformed into α-helix and β-fold after the treatment of pulsed electric field. Besides, the fluorescence of HRP was quenched in different degrees based on the intensity of the pulsed electric field. The place of fluorescence intensity peak was changed with the enhancing of electric field intensity. Otherwise, both the HRP activity decline trend and fuorescence quenching trend were similar, the changes were nonlinear. There was a critical intensity for both the HRP activity decline and fluorescence quenching phenomena, which was at the same magnitude (about 10 kV/cm). The whole experiment results indicated that the change of conformation was closely related to the inactivation of HRP.
出处 《中国食品学报》 EI CAS CSCD 北大核心 2009年第3期5-13,共9页 Journal of Chinese Institute Of Food Science and Technology
基金 国家863项目(No.2007AA10040)
关键词 脉冲电场(PEF) 辣根过氧化物酶(HRP) 活性 构象 分子模拟 Pulsed electric field(PEF) Horseradish peroxidase(HRP) Activity Conformation Molecular imitate
  • 相关文献

参考文献10

  • 1Giner J.,Gimeno V.,Ortega M.,et al.Inhibition of peach polyphenoloxidase by pulsed electric fields[J].In Proceedings of European Conference on Emerging Food Science and Nutrition,1999,109:22~24.
  • 2Yeom H.W.,Zhang Q.H.,Dunne C.P.Inactivation of papain by pulsed electric fields in a continuous system[J].Food Chemistry,1999,67:53~59.
  • 3Kui Zhong,Xiaosong Hu,Guanghua Zhao,et al.Inactivation and conformational change of horseradish pemxidase induced by pulsed electric field[J].Food Chemistry,2005,92:473~479.
  • 4钟葵,孙志健,廖小军,桂芬琦,胡小松.高压脉冲电场对辣根过氧化物酶活性及构象的影响效果[J].中国食品学报,2005,5(1):31-36. 被引量:23
  • 5钟葵,胡小松,陈芳,吴继红,廖小军.脉冲电场对果胶酯酶的活性及构象的影响[J].农业工程学报,2005,21(2):149-152. 被引量:25
  • 6Kui Zhong,Jihong Wu,Zhensfu Wang,et al.Inactivation kinetics and secondary structural change of PEF-treated HRP and PPO[J].Food Chemistry,2006,104:483~491.
  • 7王璋.食品酶学[M].北京:中国轻工业出版社,2002..
  • 8洪伟杰,张朝晖,芦国营.辣根过氧化物酶的结构与作用机制[J].生命的化学,2005,25(1):33-36. 被引量:35
  • 9宁正样.食品成分分析手册[M].北京:中国轻工业出版社,1998,72-74.
  • 10朱正和.原子分子反应静电学[M].北京:科学出版社,1996.

二级参考文献38

  • 1Manas P, Barsotti L, Cheftel P C. Microbial inactivation by pulsed electric fields in a batch treatment chamber:effects of some electrical parameters and food constituents[J]. Innovative Food Science & Emerging Technologies,2001, (2): 239-49.
  • 2Barbosa-Canovas G V. Preservation of Foods with Pulsed Electric Fields [M]. Gongora-Nieto M M, Pothakamury U R. California, USA: Academic Press, 1999:108-137.
  • 3Gilliland S E, Speck M L. Mechanism of the bactericidal action produced by electrohydraulic shock [J]. Appl Microbiology, 1967, (9) : 1033- 1044.
  • 4Hamilton W A, Sale A J H. Effects of high electric fields on microorganisms H mechanism of action of the lethal effect[J]. Biochemistry Biophysics Acta, 1967,148 : 789-800.
  • 5Vega-Mercado H, Powers J R, Barbosa-Cdnovas G V, et al. Plasmin inactivation with pulsed electric fields [J].Journal of Food Science, 1995,60:1143-1146.
  • 6Vega-Mercado H, Powers J R, Martin-Belloso O, et al.Effect of pulsed electric fields on the susceptibility of proteins to proteolysis and inactivation of an extracellular protease from P. Fluorescens M 3/6[A]. Proceedings of Seventh International Congress on Enginering and Food[C]. Brighton, UK: 1997:73-76.
  • 7Yeom H W, Zhang A H, Dunne C P. Inactivation of papain by pulsed electric field a continuous system [J].Food Chemistry, 1999,67:53-59.
  • 8Yeom H W, Streaker C B, Zhang Q H, et al. Effect of pulsed electric fields on the activities of microorganisms and pectin methyl esterase in orange juice[J]. Journal of Food Science, 2000,65(8) :1359-1362.
  • 9Wenzel F W, Moore E L, Rouse A H, et al. Gelation and clarification of concentrated orange juices I introduction and present status[J]. Food Technology, 1951, (5):454.
  • 10VersteegC, Romouts F M, Spitansen C H, et al.Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange[J].lournal of Food Science, 1980,45(4)1969-971,998.

共引文献105

同被引文献55

  • 1田红云,孔繁东,祖国仁.高压脉冲电场杀菌技术的研究与展望[J].饮料工业,2004,7(4):1-5. 被引量:22
  • 2李迎秋,陈正行.高压脉冲电场对食品微生物、酶及成分的影响[J].食品工业科技,2005,26(11):169-173. 被引量:9
  • 3韩玉臻,李法德,田富洋,冯有柱.高压电场在食品物料干燥中的应用研究[J].农业装备与车辆工程,2006,44(2):5-7. 被引量:4
  • 4张铁华,殷涌光,陈玉江.高压脉冲电场(PEF)非热处理的加工原理与安全控制[J].食品科学,2006,27(12):881-885. 被引量:13
  • 5曹锡清.脂质过氧化对细胞与机体的作用[J].生物化学与生物物理进展,1986,(2):17-17.
  • 6Sale A J H, Hamilton W A. Effects of high electric fields on microorganisms killing of bacteria and yeasts[J]. Biochemistry and Biophysics, 1967, (145): 781-788.
  • 7Zhang Q H, Qiu x, Sharma S K. Recent development in pulsed electric field processing [M]// New Technologies Yearbook. Washington:National Food Processors Association, 1997: 31-42.
  • 8S Toepfl, V Heinz, D Knorr. High intensity pulsed electric fields applied for food preservation [J]. Chemical Engineering and Processing, 2007, (46): 537-546.
  • 9Qin B, Zhang Q, Barbosa-Canovas G V, et al. Pulsed electric field treatment chamber design for liquid food pasteurization using a finite element method[J]. American Society of Agricultural Engineers, 1995, 38(2): 557-565.
  • 10Vega-Mercado H,Pothakamury U R, Chang F J,et al. Inactivation of E. coli by combining pH[J]. Ionic Strength and Pulsed Electric Field Hurdles[J]. Food Res. Int., 1996, 29(2):117-121.

引证文献4

二级引证文献22

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部