Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study

Food Chemistry

Volumn 187, Issue , 2015, Pages 263-269

  Baltacioʇlu, Hande ^a,b   Bayindirli, Alev ^a   Severcan, Mete ^a   Severcan, Feride ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

FTIR; Heat inactivation; PPO; Protein secondary structure; Spectroscopy

Indexed keywords

AGGREGATES; CURVE FITTING; ENZYME ACTIVITY; ENZYMES; HEAT TREATMENT; POLYPHENYLENE OXIDES; PROTEINS; SPECTROSCOPY;

CONFORMATIONAL CHANGE; FOURIER SELF-DECONVOLUTION; FTIR; HEAT INACTIVATION; IRREVERSIBLE CHANGES; PROTEIN SECONDARY STRUCTURE; SECONDARY STRUCTURE ELEMENTS; SECONDARY STRUCTURES;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

CATECHOL OXIDASE; FUNGAL ENZYME;

ARTICLE; BETA SHEET; CIRCULAR DICHROISM; CONFORMATIONAL TRANSITION; CRYSTAL STRUCTURE; DEUTERIUM HYDROGEN EXCHANGE; ENZYME ACTIVITY; ENZYME DENATURATION; ENZYME STRUCTURE; FLUORESCENCE SPECTROSCOPY; FOOD QUALITY; HEAT TREATMENT; INFRARED SPECTROSCOPY; MOLECULAR DYNAMICS; MUSHROOM; NONHUMAN; TRANSITION TEMPERATURE; X RAY ANALYSIS; AGARICALES; ARTIFICIAL NEURAL NETWORK; CHEMISTRY; FOOD ANALYSIS; HEAT; PROTEIN DENATURATION; PROTEIN SECONDARY STRUCTURE;

BASIDIOMYCOTA;

AGARICALES; CATECHOL OXIDASE; FOOD ANALYSIS; FOOD QUALITY; HOT TEMPERATURE; NEURAL NETWORKS (COMPUTER); PROTEIN DENATURATION; PROTEIN STRUCTURE, SECONDARY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84928493730     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.097     Document Type: Article

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