Effect of ultrasonic treatment on the activity of sugar metabolism relative enzymes and quality of coconut water

Ultrasonics Sonochemistry

Wenxue Chen¹  Jilin Wu²  Weijun Chen²  Qiuping Zhong²  Haiming Chen²  Ming Zhang² 

[1] Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qingshan Road, Haikou, Hainan 571126, PR China;College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China;

关键词: Coconut water;    Ultrasound;    Sugar metabolism;    Acid invertase;    Inactivation;   

DOI  :  

来源: DOAJ

【 摘 要 】

In this study, tender coconuts were treated with high-intensity ultrasound (US) for 20 min at a frequency of 20 kHz and a power of 2400 W. Compared with control group, US treated coconut water had a higher content of total soluble solid and sugar/acid ratio along with a lower pH value and conductivity, and the contents of sucrose, fructose and glucose were also higher. Results from HS-SPME/GC–MS showed that there was no significant difference in the content of volatile compounds in coconut water before and after US treatment. The activities of sugar metabolism enzymes such as sucrose phosphate synthase, sucrose synthase, acid invertase (AI) and neutral invertase were inhibited by US, of which AI had the strongest inactivation. Circular dichroism and fluorescence spectra showed that the secondary and tertiary structure of AI molecule were destroyed with the increase of US intensity and time, which was confirmed by the change of particle size distribution pattern and scanning electron microscopy. Molecular docking and molecular dynamics showed that US treatment prevented the recognition and binding of sucrose and AI molecules, thereby inhibiting the decomposition of sucrose. In conclusion, our results indicate that US can inhibit the activity of AI and maintain the sugar content to increase the quality as well as extend the shelflife of coconut water, which will bring more commercial value.

【 授权许可】

Unknown