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Reactivation of Broccoli Peroxidases: Structural Changes of Partially Denatured Isoenzymes

Thongsook, T., Whitaker, J.R., Smith, G.M., Barrett, D.M.
Journal of agricultural and food chemistry 2007 v.55 no.3 pp. 1009-1018
food chemistry, protein secondary structure, broccoli, denaturation, heat treatment, peroxidase, circular dichroism spectroscopy
Structural changes involved in the reactivation of peroxidases (PODs) from broccoli and horseradish (HRP) following heat denaturation were investigated by using circular dichroism and absorption spectroscopy. Cooling heat-treated enzymes resulted in rapid refolding of the secondary structure into an inactive structural species, similar in conformation to the native enzyme. Reassociation of heme to the refolded peroxidase, as well as molecular rearrangement of the structure around the heme, occurs during incubation at approximately 25° C and results in the return of biological activity. The secondary structure of neutral broccoli POD (N) is relatively heat labile, resulting in a rapid loss of activity, but the level of reactivation is high because the structure at the heme pocket is relatively stable. Acidic broccoli POD and HRP are more heat stable than N, but have a low degree of reactivation. Loss of activity is due primarily to alteration of the structure at the heme pocket. Effects of bovine serum albumin and pH on reactivation of PODs are also discussed.