褐变
多酚氧化酶
化学
多酚
儿茶素
对接(动物)
食品科学
莲花
基质(水族馆)
生物化学
立体化学
植物
酶
生物
抗氧化剂
医学
护理部
过氧化物酶
生态学
作者
Jingfang Li,Zeyuan Deng,Hanwu Dong,Rong Tsao,Xiaoru Liu
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-10-01
卷期号:424: 136392-136392
被引量:4
标识
DOI:10.1016/j.foodchem.2023.136392
摘要
Polyphenol oxidase (PPO) causes the browning of lotus roots (LR), negatively affecting their nutrition and shelf-life. This study aimed to explore the specific selectivity of PPO toward polyphenol substrates, thus unlocking the browning mechanism of fresh LR. Results showed that two highly homologous PPOs were identified in LR and exhibited the highest catalytic activity at 35 ℃ and pH 6.5. Furthermore, the substrate specificity study revealed (-)-epigallocatechin had the lowest Km among the polyphenols identified in LR, while (+)-catechin showed the highest Vmax. The molecular docking further clarified that (-)-epigallocatechin exhibited lower docking energy and formed more hydrogen bonds and Pi-Alkyl interactions with LR PPO than (+)-catechin, while (+)-catechin entered the active cavity of PPO more quickly due to its smaller structure, both of which enhance their affinity to PPO. Thus, (+)-catechin and (-)-epigallocatechin are the most specific substrates responsible for the browning mechanism of fresh LR.
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