Effect of dielectric barrier discharge (DBD) plasma on the activity and structural changes of horseradish peroxidase

As an emerging nonthermal technology, cold plasma has been used to inactivate endogenous enzymes that are responsible for enzymatic browning reaction of fruits and vegetables. This study aimed investigate the inactivation effect dielectric barrier discharge (DBD) on horseradish peroxidase (HRP), a typical plant peroxidase. The results showed DBD caused HRP in time-and power-dependent manner. activity decreased by 32.5, 50.6, 65.5, 75.4%, respectively, after 2, 4, 6, 8 min exposure at 57.6 W. efficacy was enhanced increasing power from 6.0 Intrinsic fluorescence spectra induced obvious structural changes HRP. also fragmentation carbonylation as well oxidative degradation heme, which might be due reactive species plasma. After 43.0 W min, there approximately 8.4-fold increase surface hydrophobicity plasma, aggregation observed using atomic force microscopy analysis. In conclusion, causes chemical modification HRP, may loss activity. These data contribute application control food products during processing storage.