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dc.contributor.authorPellicer, José Antonio
dc.contributor.authorNavarro, Patricia
dc.contributor.authorGómez López, Vicente Manuel
dc.date.accessioned2021-03-05T16:53:17Z
dc.date.available2021-03-05T16:53:17Z
dc.date.issued2019
dc.identifier.citationJosé Antonio Pellicer, Patricia Navarro, Vicente M. Gómez-López, Pulsed light inactivation of polygalacturonase, Food Chemistry, Volume 271, 2019, Pages 109-113, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2018.07.194. (https://www.sciencedirect.com/science/article/pii/S0308814618313530)es
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10952/4827
dc.description.abstractPulsed light is a non-thermal technology capable to inactivate enzymes. This study investigated the effect of pulsed light on the activity of polygalacturonase, and on the structure of the enzyme by means of fluorescence emission spectra, free sulphydryl detection and analysis of changes in parameter A and phase-diagram. The results showed that pulsed light is able to inactivate polygalacturonase in buffer, with > 90 % reduction of enzyme activity after applying 128 J/cm2 and a first-order kinetic constant of 0.0426 cm2/J under the experimental conditions. The free sulfhydryl detection revealed the rupture of sulfhydryl bridges. Fluorescence spectra analysis showed that the tertiary structure of polygalacturonase was changed. Phase diagram analysis shows the existence of only two populated states. It is suggested that the inactivation of polygalacturonase by pulsed light is an all-or-none process where disulfide bridges are broken and the enzyme is unfolded.es
dc.language.isoenes
dc.publisherElsevieres
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectPulsed lightes
dc.subjectPolygalacturonasees
dc.subjectEnzyme inactivationes
dc.subjectEnzyme structurees
dc.subjectFluorescence spectroscopyes
dc.subjectFree sulfhydryles
dc.titlePulsed light inactivation of polygalacturonasees
dc.typearticlees
dc.rights.accessRightsopenAccesses
dc.relation.projectIDhis work was supported by Universidad Católica de Murcia, grant PMAFI/29/14es
dc.journal.titleFood Chemistryes
dc.volume.number271es
dc.description.disciplineCiencias de la Alimentaciónes
dc.identifier.doi10.1016/j.foodchem.2018.07.194es


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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