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KMID : 1007519990080030197
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Food Science and Biotechnology
1999 Volume.8 No. 3 p.197 ~ p.203
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Effect of High - Pressure Treatment on Polygalacturonase from Chinese Cabbabe
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Park, Wan Soo
Choi, Eun Mi/Hong, Seok In
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Abstract
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The effect of high-pressure treatment on polygalacturonase form Chinese cabbage was investigated. The polygalacturonase activity was inhibited irreversibly by treatment with pressure above 200 MPa for 1 min. The inhibition was shown to be due to a drastic decrease in substrate binding affinity of the enzyme. The pressure treatment also affected other characteristics such as optimum pH of the enzyme. And the spectral properties of proteins were affected by high-pressure treatment. The pressure-treated proteins showed a blueshift in absorbance spectrum and a red-shift in intrinsic fluorescence spectrum as compared with control proteins. The result indicates that the tryptophan residues in the hydrophobic core of the native proteins became exposed to an aqueous environment. The pressuretreated proteins seemed to adopt a denatured but ordered molten globule-like conformation rather than a random coil structure. The results indicate that the high-pressure treatment induces a conformational change in polygalacturonase and the conformational change causes a loss of the substrate binding affinity and, as a result, inactivation of the enzyme. Therefore, high-pressure treatment can be suggested as a possible method for processing plant food products to prevent softening spoilage.
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