Hengle Zhou

TL;DR: In this article, molecular dynamics simulation combined with spectroscopic experiments were used to explore polyphenol oxidase conformational changes under high pressure at the molecular level, and the simulation results showed that high pressure decreased volume and hydrogen bonds, induced changes in active center and movement of loop.

TL;DR: In this paper , the authors investigated the inhibition mechanisms of soluble PPO (sPPO) by l-cysteine, reduced glutathione and thiourea, and membrane-bound (mPPO).

TL;DR: In this article, the characterization of soluble polyphenol oxidase (sPPO) and membrane-bound (mPPO), from Lijiang snow, was compared, and the inactivation effects by thermal treatment ranging from 45 to 85 ÂC and high-pressure processing at 550 ÂMPa for 10−50 min were investigated.

TL;DR: In this article , the effects of high pressure processing (HPP) (600 MPa/5 min), pasteurization (PT) (85 °C/30 s), and high-temperature short time (HTST) (110 °C /8.6 s) on physicochemical parameters (sugar, acid, pH, TSS), sensory-related attributes (color, aroma compounds), antioxidants (phenolics, vitamin C, carotenoids, antioxidant capacity), and sensory attributes of yellow passion fruit purée (PFP).

TL;DR: In this article , the effect of high pressure on the conformation of polyphenol oxidase (PPO) was investigated at the molecular level and the results indicated that the secondary structure of PPOs was little affected by HPP, but HPP led to obvious changes in their tertiary structure.