TY - JOUR
T1 - Effect of high voltage electric field on food grade papain
AU - Meza-Jiménez, M. L.
AU - Robles-López, M. R.
AU - Reyes-Espinosa, F.
AU - Hernández-Arana, A.
AU - Hernández-Sánchez, H.
AU - Robles-De La Torre, R. R.
N1 - Publisher Copyright:
© 2017, Universidad Autonoma Metropolitana Iztapalapa. All rights reserved.
PY - 2017
Y1 - 2017
N2 - In this study, the enzyme papain was treated under different conditions of High Voltage Electric Field (HVEF), where three main factors were varied: frequency (0, 180 and 360 Hz), electric field strength (1, 5, and 9 kV/cm), and processing time (10, 20 and 30 minutes). The objective was to determine the changes in the activity of the enzyme and in its structure. The results mainly showed an effect of reduction on the residual activity (RA) of the enzyme papain. The best effect on the RA (47.9%) was achieved under the most intense treatment conditions of EF (9 kV/cm) and time (30 min). The results in the structure analysis of papain by fluorescence spectroscopy showed that HVEF led to denaturation and possibly aggregation of the enzyme. Therefore, HVEF can be considered as an efficient alternative nonthermal technology that can be used for partial enzyme inactivation.
AB - In this study, the enzyme papain was treated under different conditions of High Voltage Electric Field (HVEF), where three main factors were varied: frequency (0, 180 and 360 Hz), electric field strength (1, 5, and 9 kV/cm), and processing time (10, 20 and 30 minutes). The objective was to determine the changes in the activity of the enzyme and in its structure. The results mainly showed an effect of reduction on the residual activity (RA) of the enzyme papain. The best effect on the RA (47.9%) was achieved under the most intense treatment conditions of EF (9 kV/cm) and time (30 min). The results in the structure analysis of papain by fluorescence spectroscopy showed that HVEF led to denaturation and possibly aggregation of the enzyme. Therefore, HVEF can be considered as an efficient alternative nonthermal technology that can be used for partial enzyme inactivation.
KW - Frequency
KW - High voltage electric field
KW - Papain
KW - Residual activity
KW - Time
UR - http://www.scopus.com/inward/record.url?scp=85019166952&partnerID=8YFLogxK
M3 - Artículo
SN - 1665-2738
VL - 16
SP - 101
EP - 108
JO - Revista Mexicana de Ingeniera Quimica
JF - Revista Mexicana de Ingeniera Quimica
IS - 1
ER -