摘要
采用分光光度法,研究枇杷多酚氧化酶(PPO)的特性,包括不同温度、pH值、底物浓度和抑制剂对PPO活性的影响,以及PPO的热稳定性。结果表明:枇杷PPO的最适酶促反应温度为20℃;最适pH值为6.4;Km为0.020mol/L,Vm为10.49ΔA/min·g·FW;80℃热处理50s可钝化PPO的活性;抗坏血酸和亚硫酸钠为强烈抑制剂,质量分数为4227mg/kg·FW的抗坏血酸和4537mg/kg·FW的亚硫酸钠能有效抑制PPO的活性。
The Characteristics of polyphenoloxidase of loquat were studied in this thesis by spectrophotometry, including the effects of different temperature, pH, concentration of substrate and inhibitors on PPO activity, as well as stability to heat. The results showed that the optimum temperature of PPO was 20 ℃ and the optimum pH was 6.4. Km value and Vm value of PPO were 0.020 mol/L and 10.49 ΔA/min·g·FW respectively. The extinct condition of PPO was 50 seconds at 80 ℃. Ascorbic acid and sodium sulfite were strong inhibitors, with the effective concentration being 4 227 mg/kg·FW and 4 537 mg/kg·FW respectively.
出处
《食品研究与开发》
CAS
北大核心
2010年第7期9-13,共5页
Food Research and Development
基金
宁德师范高等专科学校校级科研资助项目(2009202)
关键词
枇杷
多酚氧化酶
特性
褐变
Loquat
polyphenoloxidase
property
browning
作者简介
史辉（1979-），男（汉），讲师，硕士，研究方向：果品保鲜与生物技术。
