Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation

Author:

Cao Hongwei12,Wang Xiaoxue1,Liu Jing3,Sun Zhu4,Yu Zhiquan4,Battino Maurizio567,El‐Seedi Hesham89ORCID,Guan Xiao12ORCID

Affiliation:

1. School of Health Science and Engineering University of Shanghai for Science and Technology Shanghai P. R. China

2. National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center Shanghai P. R. China

3. College of Information Engineering Shanghai Maritime University Shanghai P. R. China

4. Inner Mongolia Yangufang Whole Grain Industry Development Co., Ltd. Shanghai P. R. China

5. Department of Clinical Sciences Polytechnic University of Marche Ancona Italy

6. International Joint Research Laboratory of Intelligent Agriculture and Agri‐products Processing Jiangsu University Zhenjiang P. R. China

7. Research Group on Foods, Nutritional Biochemistry and Health Universidad Europea del Atlántico Santander Spain

8. Division of Pharmacognosy, Department of Pharmaceutical Biosciences Uppsala University Uppsala Sweden

9. International Research Center for Food Nutrition and Safety Jiangsu University Zhenjiang P. R. China

Abstract

AbstractMicrowave (MW) and enzyme catalysis are two emerging processing tools in the field of food industry. Recently, MW has been widely utilized as a novel type of green and safe heating energy. However, the effect of MW irradiation on enzyme activity is not described clearly. The intrinsic mechanisms behind enzyme activation and inactivation remain obscure. To apply better MW to the field of enzyme catalysis, it is essential to gain insights into the mechanism of MW action on enzyme activity. This review summarizes the changes in various enzyme activity during food processing, especially under MW irradiation. The intrinsic mechanism of thermal and nonthermal effects of MW irradiation was analyzed from the perspective of enzyme reaction kinetics and spatial structure. MW irradiation temperature is a vital parameter affecting the catalytic activity of enzymes. Activation of the enzyme activity is achieved even at high MW power when the enzyme is operating at its optimum temperature. However, when the temperature exceeds the optimum temperature, the enzyme activity is inhibited. In addition to MW dielectric heating effect, nonthermal MW effects also alter the microenvironment of reactive system. Taken together, enzyme activity is influenced by both thermal and nonthermal MW effects.

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3