Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment.
Aamir IqbalAyesha MurtazaKrystian MarszałekM Amjed IqbalMuhammad F J ChughtaiWanfeng HuFrancisco J BarbaJinfeng BiXuan LiuXiaoyun XuPublished in: Journal of the science of food and agriculture (2020)
In summary, ultrasonic treatment triggered protein aggregation, distortion of tertiary structure, and loss of α-helix conformation of secondary structure causing inactivation of the PPO enzyme. Hence, ultrasound processing at high intensity and duration could cause the inactivation of the PPO enzyme by inducing aggregation and structural modifications. © 2019 Society of Chemical Industry.