Ingeniería de alimentos

 

Effect of electric fields on the activity of polyphenol oxidases

 

Efecto de los campos eléctricos sobre la actividad de las polifenol oxidasas

 

J.H. Castorena-García^1,2, F.J. Martínez-Montes¹, M.R. Robles-López^1,3, J.S. Welti-Chanes⁴, H. Hernández-Sánchez³* and R.R. Robles-de-la-Torre¹

 

¹ Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Tepetitla-Sta. Inés, Tepetitla, 90700 Tlaxcala, México.

² Laboratorio de Biotecnología, Instituto Tecnológico del Altiplano de Tlaxcala. Carretera Fed. Sari, Martín-Tlaxcala, Km. 7.5, San Diego Xocoyucan, 90122, Tlaxcala, México.

³ Depto. Graduados e Inv. Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, México, DF, México. * Corresponding author. E-mail: hhernan1955@yahoo.com Tel. 57-29-60-00 ext 62461, Fax ext 62463.

⁴ Departamento de Biotecnología e Ingeniería de Alimentos, Instituto Tecnológico y de Estudios Superiores de Monterrey, Ave. Eugenio Garza Sada 25001 Sur, Col. Tecnológico, 684889, Monterrey, N.L. México.

 

Received May 28, 2013
Accepted August 20, 2013

 

Abstract

The goal of this study was to evaluate the effect of Electric Fields (EF) on the activity of polyphenol oxidase (PPO) enzymes. EF were first applied to a commercial enzyme and then to an enzymatic extract from avocado. A fungal commercial PPO was treated at 10 kV/cm for 00-6 min and frequencies from 00 to 950 Hz; after the treatments the enzyme had a minimal residual activity (RA) of 12% after 6 min at 260 Hz. The avocado extract was treated at 18 kV/cm at frequencies from 0 to 760 kHz, and it was shown that the PPO was insensitive to frequencies higher than 1000 Hz, below this level, the enzyme was inactivated to a RA of about 15%. These results demonstrated the effectiveness of this Electric Field system on enzyme inactivation. It is important to mention that in this system there was no physical contact between the food sample and the etectrodes and therefore the temperature remained constant throughout the processes.

Keywords: pulsed electromagnetic field, electric field, nonthermal technologies, avocado, polyphenol oxidase.

 

Resumen

El objetivo de este estudio fue evaluar el efecto de los Campos Eléctricos (EF) en la actividad de las enzimas polifenoloxidasas (PPO). Los EF se aplicaron primero a una enzima comercial y luego a un extracto enzimático de aguacate. Se trató una PPO comercial de origen fúngico a 10 kV/cm por 0-6 min a frecuencias que iban desde 0 a 950 Hz; después de los tratamientos la mínima actividad residual (RA) de la enzima (12%) se tuvo después de 6 min a 260 Hz. El extracto de aguacate se procesó a 18 kV/cm a frecuencias de 0 a 760 kHz y se pudo demostrar que esta PPO fue estable a frecuencias por arriba de 1000 Hz, por debajo de este valor la enzima pierde actividad hasta una RA del 15%. Estos resultados demuestran la efectividad del sistema de EF para la inactivación enzimática. Es importante mencionar que en este sistema no hay contacto físico entre la muestra de alimento y los electrodos y por lo tanto la temperatura permanece constante durante todo el proceso.

Palabras clave: campos electromagnéticos pulsantes, campo eléctrico, tecnologías no térmicas, aguacate, polifenol oxidasa.

 

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Acknowledgments

The authors of this work acknowledge the financial support of FOMIX- Michoacán State Government through the grant 2005-C01-015. Author Castorena-Garcia J. Hugo would like to thank CONACyT for the scholarship for his graduate studies.

 

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