摘要
分别以邻苯二酚、愈创木酚为底物,采用分光光度计测定氧化产物的方法对黄灯笼辣椒中多酚氧化酶(PPO)和过氧化物酶(POD)进行研究。试验结果表明:PPO的最适pH值为6.6,最适温度为30℃,75℃水浴处理5min后基本失活,100℃沸水浴处理30s可钝化PPO活性;POD的最适pH值为5.5,最适温度为35℃,在70℃水浴处理5min后基本失活,在沸水浴25s后酶基本被钝化;食盐、VC、EDTA-2Na对两种酶均有抑制作用。
Taking catechol and guaiacol as substrates respectively,the characteristics of polyphenol oxidase （PPO）and peroxidase （POD）from Capsicumchinense are studied by spectrophotometer.The results show that the optimum pH and temperature of PPO are 6.6 and 30 ℃.The activity of PPO is nearly deactivated after being water-curing treated at 75 ℃ for 5 min.The activity of PPO is inactivated after being water-curing treated at 100 ℃ for 30 s.The optimum pH and temperature of POD are 5.5 and 35 ℃.The activity of POD is nearly deactivated after being water-curing treated at 70 ℃ for 5 min.The activity of POD is inactivated after being water-curing treated at 100 ℃ for 25 s. Some inhibitors such as salt,VC and EDTA-2Na inhibit the activity of two enzymes PPO and POD of Capsicum chinense .
出处
《中国调味品》
CAS
北大核心
2015年第7期21-25,42,共6页
China Condiment
基金
海南省自然科学基金(211008)
海南省教育厅基金(Hjkj2012-10)
关键词
黄灯笼辣椒
多酚氧化酶
过氧化物酶
性质
Capsicumchinense
polyphenol oxidase
peroxidase
characteristics
作者简介
胡月英（1971-）,女，助理研究员，研究方向：农产品贮藏与加工。
通讯作者
