TY - JOUR
T1 - Effect of pulsed electric fields on the activity of food-grade papain in a continuous system
AU - Meza-Jiménez, María de Lourdes
AU - Pokhrel, Prashant Raj
AU - Robles de la Torre, Raúl René
AU - Barbosa-Canovas, Gustavo V.
AU - Hernández-Sánchez, Humberto
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/7
Y1 - 2019/7
N2 - Papain is an enzyme widely studied due to its multiple applications in foods, brewery, and the pharmaceutical industry, among others. Food-grade papain was treated with pulsed electric field technology to evaluate possible changes on its residual activity (RA), relative protein concentration (RPC), sulfhydryl group content, and structural changes. Three factors were evaluated: electric field (10 and 13 kV/cm), number of pulses (48–432), and flow rate (0.2, 0.4 and 0.6 L/min). Maximal inactivation and decrease in SH groups of papain (64 and 20% respectively) were obtained when a PEF process with 13 kV/cm, 288 pulses and 0.2 L/min was used. The maximal decrease in RPC (18%) was attained when 10 kV/cm, 0.4 L/min, and 144 pulses were applied on the enzyme. Important changes in papain secondary and tertiary structures as a result of the PEF treatments were noticed. PEF technology can be considered then as an effective process to reduce the activity of papain.
AB - Papain is an enzyme widely studied due to its multiple applications in foods, brewery, and the pharmaceutical industry, among others. Food-grade papain was treated with pulsed electric field technology to evaluate possible changes on its residual activity (RA), relative protein concentration (RPC), sulfhydryl group content, and structural changes. Three factors were evaluated: electric field (10 and 13 kV/cm), number of pulses (48–432), and flow rate (0.2, 0.4 and 0.6 L/min). Maximal inactivation and decrease in SH groups of papain (64 and 20% respectively) were obtained when a PEF process with 13 kV/cm, 288 pulses and 0.2 L/min was used. The maximal decrease in RPC (18%) was attained when 10 kV/cm, 0.4 L/min, and 144 pulses were applied on the enzyme. Important changes in papain secondary and tertiary structures as a result of the PEF treatments were noticed. PEF technology can be considered then as an effective process to reduce the activity of papain.
KW - Papain
KW - Pulsed electric fields
KW - Residual activity
KW - Structural changes
KW - Sulfhydryl content
UR - http://www.scopus.com/inward/record.url?scp=85064315922&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2019.04.037
DO - 10.1016/j.lwt.2019.04.037
M3 - Artículo
SN - 0023-6438
VL - 109
SP - 336
EP - 341
JO - LWT
JF - LWT
ER -