ABSTRACT
High voltage pulsed electric field (PEF) systems have been studied as one of the most promising nonthermal food preservation methods. The comparison of PEF research requires caution in considering different PEF systems that may affect enzyme activity. The enzyme suspension medium is also important due to the effect this medium may have on enzyme activity under a high voltage PEF. Electrohydraulic treated buffer had no effect on the enzyme activity. Oxidation of key components, based on the formation of free radicals in the electrohydraulic discharge system, was proposed as the enzyme inactivation mechanism. W. A. Hamilton and A. J. Sale measured several enzyme activities in cell extracts after direct current-pulse treatment of intact cell suspensions. Cellular compartments such as the cell wall might function as a barrier protecting intracellular enzymes against the electric field. Polarization of alkaline phosphatase leading to aggregation of the enzyme was proposed as the enzyme inactivation mechanism of PEF.
