Abstract
The application of electrospray to treat enzyme solution can produce electrically charged micro- or nanoparticles. Peroxidase is usually regarded as a typical enzyme indicating quality changes. In this study, we evaluated the effect of voltage on peroxidase inactivation under electrospray, and the structural changes caused by increasing voltages were analyzed. The results showed that peroxidase activity decreased with the increasing applied voltages. The relative residual activity of peroxidase reduced to 7.7% by electrospray applied with the voltage of 25 kV. The alteration of particle size and zeta potential indicated that the applied voltage caused aggregation or dissociation of peroxidase, affecting the activity of the peroxidase. From the analysis of spectra for electrospray treatment and control (no voltage), the former had a significant effect (p < 0.05) on the damage of secondary structure (α-helix) stability and has changed the spatial position of tertiary structure. This study provides a sound basis for the application of electrospray in enzyme inactivation and advanced food processing.
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