Inactivation effect and kinetics of cathepsin L from white shrimp (Litopenaeus vannamei) by dense phase carbon dioxide
The effects of dense phase carbon dioxide (DPCD) pressure and temperature on the activity of cathepsin L in white shrimp (Litopenaeus vannamei) were studied. Meanwhile the effects of DPCD and heat treatment on the activity of cathepsin L were compared. The results of inactivation kinetics showed tha...
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124001990 |
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| author | Ouyang Zheng Xiaojie Cao Yanqing Teng Qinxiu Sun Shucheng Liu |
| author_facet | Ouyang Zheng Xiaojie Cao Yanqing Teng Qinxiu Sun Shucheng Liu |
| author_sort | Ouyang Zheng |
| collection | DOAJ |
| description | The effects of dense phase carbon dioxide (DPCD) pressure and temperature on the activity of cathepsin L in white shrimp (Litopenaeus vannamei) were studied. Meanwhile the effects of DPCD and heat treatment on the activity of cathepsin L were compared. The results of inactivation kinetics showed that under the same treatment temperature, the inactivation effect of DPCD on cathepsin L increased gradually with the increase of pressure and time. The effect of DPCD pressure on the activity of cathepsin L accorded with the first-order kinetic model. Under the same treatment pressure, with the increase of temperature, the inactivation effect of cathepsin L was significant at the initial stage of DPCD treatment (rapid inactivation period), and decreased with the extension of time (stable inactivation period). The effect of DPCD treatment temperature on cathepsin L activity accorded with the first-order kinetic model at 35 °C, and two-stage kinetic model at 40–60 °C. The difference of relative enzyme activity between the two treatments showed that the dependence of DPCD on temperature was greater than that of heat. Ea, F and Ea, S of DPCD were higher than that of heat, which indicated that cathepsin L was more easily inactivated under DPCD treatment. |
| format | Article |
| id | doaj-art-87c99288c65f4efcbf2397d5924e4f48 |
| institution | DOAJ |
| issn | 2665-9271 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
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| series | Current Research in Food Science |
| spelling | doaj-art-87c99288c65f4efcbf2397d5924e4f482025-08-20T02:49:49ZengElsevierCurrent Research in Food Science2665-92712024-01-01910087310.1016/j.crfs.2024.100873Inactivation effect and kinetics of cathepsin L from white shrimp (Litopenaeus vannamei) by dense phase carbon dioxideOuyang Zheng0Xiaojie Cao1Yanqing Teng2Qinxiu Sun3Shucheng Liu4College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, ChinaLunan Technician College, Linyi, 276017, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China; Corresponding author. College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China.College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, ChinaThe effects of dense phase carbon dioxide (DPCD) pressure and temperature on the activity of cathepsin L in white shrimp (Litopenaeus vannamei) were studied. Meanwhile the effects of DPCD and heat treatment on the activity of cathepsin L were compared. The results of inactivation kinetics showed that under the same treatment temperature, the inactivation effect of DPCD on cathepsin L increased gradually with the increase of pressure and time. The effect of DPCD pressure on the activity of cathepsin L accorded with the first-order kinetic model. Under the same treatment pressure, with the increase of temperature, the inactivation effect of cathepsin L was significant at the initial stage of DPCD treatment (rapid inactivation period), and decreased with the extension of time (stable inactivation period). The effect of DPCD treatment temperature on cathepsin L activity accorded with the first-order kinetic model at 35 °C, and two-stage kinetic model at 40–60 °C. The difference of relative enzyme activity between the two treatments showed that the dependence of DPCD on temperature was greater than that of heat. Ea, F and Ea, S of DPCD were higher than that of heat, which indicated that cathepsin L was more easily inactivated under DPCD treatment.http://www.sciencedirect.com/science/article/pii/S2665927124001990Cathepsin LDense phase carbon dioxideWhite shrimpPressureTemperature |
| spellingShingle | Ouyang Zheng Xiaojie Cao Yanqing Teng Qinxiu Sun Shucheng Liu Inactivation effect and kinetics of cathepsin L from white shrimp (Litopenaeus vannamei) by dense phase carbon dioxide Current Research in Food Science Cathepsin L Dense phase carbon dioxide White shrimp Pressure Temperature |
| title | Inactivation effect and kinetics of cathepsin L from white shrimp (Litopenaeus vannamei) by dense phase carbon dioxide |
| title_full | Inactivation effect and kinetics of cathepsin L from white shrimp (Litopenaeus vannamei) by dense phase carbon dioxide |
| title_fullStr | Inactivation effect and kinetics of cathepsin L from white shrimp (Litopenaeus vannamei) by dense phase carbon dioxide |
| title_full_unstemmed | Inactivation effect and kinetics of cathepsin L from white shrimp (Litopenaeus vannamei) by dense phase carbon dioxide |
| title_short | Inactivation effect and kinetics of cathepsin L from white shrimp (Litopenaeus vannamei) by dense phase carbon dioxide |
| title_sort | inactivation effect and kinetics of cathepsin l from white shrimp litopenaeus vannamei by dense phase carbon dioxide |
| topic | Cathepsin L Dense phase carbon dioxide White shrimp Pressure Temperature |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124001990 |
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