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

Cao, HongweiUniv Shanghai Sci & Technol, Sch Hlth Sci & Engn, Shanghai, Peoples R China.;Natl Grain Ind Urban Grain & Oil Secur Technol Inn, Shanghai, Peoples R China. (författare)

Microwave (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.

Wang, XiaoxueUniv Shanghai Sci & Technol, Sch Hlth Sci & Engn, Shanghai, Peoples R China. (författare)
Liu, JingShanghai Maritime Univ, Coll Informat Engn, Shanghai, Peoples R China. (författare)
Sun, ZhuInner Mongolia Yangufang Whole Grain Ind Dev Co Lt, Shanghai, Peoples R China. (författare)
Yu, ZhiquanInner Mongolia Yangufang Whole Grain Ind Dev Co Lt, Shanghai, Peoples R China. (författare)
Battino, MaurizioPolytech Univ Marche, Dept Clin Sci, Ancona, Italy.;Jiangsu Univ, Int Joint Res Lab Intelligent Agr & Agriprod Proc, Zhenjiang, Peoples R China.;Univ Europea Atlantico, Res Grp Foods Nutr Biochem & Hlth, Santander, Spain. (författare)
El-Seedi, HeshamUppsala universitet,Institutionen för farmaceutisk biovetenskap,Jiangsu Univ, Int Res Ctr Food Nutr & Safety, Zhenjiang, Peoples R China.(Swepub:uu)heels173 (författare)
Guan, XiaoUniv Shanghai Sci & Technol, Sch Hlth Sci & Engn, Shanghai, Peoples R China.;Natl Grain Ind Urban Grain & Oil Secur Technol Inn, Shanghai, Peoples R China. (författare)
Univ Shanghai Sci & Technol, Sch Hlth Sci & Engn, Shanghai, Peoples R China.;Natl Grain Ind Urban Grain & Oil Secur Technol Inn, Shanghai, Peoples R China.Univ Shanghai Sci & Technol, Sch Hlth Sci & Engn, Shanghai, Peoples R China. (creator_code:org_t)

Ingår i:Comprehensive Reviews in Food Science and Food Safety: John Wiley & Sons22:3, s. 2465-24871541-4337

Av författaren/redakt...: Cao, Hongwei; Wang, Xiaoxue; Liu, Jing; Sun, Zhu; Yu, Zhiquan; Battino, Maurizi ...; visa fler...; El-Seedi, Hesham; Guan, Xiao; visa färre...

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