摘要
以大西洋、费乌瑞它、红宝石和黑美人4个马铃薯品种为原料,提取可溶态(sPPO)和膜结合态(mPPO)多酚氧化酶,对比不同品种马铃薯sPPO和mPPO的酶学特性。结果表明,黑美人和红宝石的sPPO和mPPO粗酶液浓度均高于大西洋和费乌瑞它,黑美人和红宝石sPPO和mPPO的最适pH为6.0,略低于大西洋和费乌瑞它;大西洋sPPO的最适反应温度为35℃,其他3个品种马铃薯sPPO的最适反应温度均为30℃,大西洋和费乌瑞它mPPO的最适反应温度为30℃,黑美人和红宝石mPPO的最适反应温度为25℃;4个品种马铃薯sPPO和mPPO在邻苯二酚反应体系中最适底物浓度均为50 mmol/L;黑美人sPPO和mPPO的Vmax/Km比值分别为93.0和38.7,高于其他3个品种,黑美人sPPO和mPPO的酶促反应速度最快,大西洋的酶促反应速度最慢。不同品种马铃薯sPPO和mPPO酶学性质存在差异,对马铃薯制品加工的品种选择及加工过程中的酶促褐变控制技术具有指导意义。
The soluble(sPPO)and membrane bound(mPPO)polyphenol oxidase were extracted from four varieties of potato,and the distinction of enzymatic characteristics between them were studied.The results showed that the concentration of sPPO and mPPO of black-beauty and ruby were higher than that of atlantic and favorita,and the optimum pH of sPPO and mPPO extracted from black-beauty and ruby were 6.0,slightly lower than that of atlantic and favorita.The optimum reaction temperature of sPPO extracted from atlantic was 35℃,the optimum reaction temperature of sPPO extracted from other three varieties of potato were 30℃,the optimum reaction temperature of mPPO extracted from atlantic and favorita were 30℃,and the optimum reaction temperature of mPPO extracted from black-beauty and ruby were 25℃.The optimal substrate concentration of sPPO and mPPO in the catechol reaction system of four varieties of potato were 50 mmol/L.The Vmax/Km ratio of sPPO and mPPO extracted from black-beauty were 93.0 and 38.7,respectively,higher than that of other three varieties of potato.The enzymatic reaction rate of sPPO and mPPO extracted from black-beauty was the fastest,and that of atlantic was the slowest.There are some differences in the enzymatic properties of sPPO and mPPO extracted from different varieties of potato,which could be utilized in the selection of processing varieties of potato and the control of enzymatic browning during the processing of potato products.
作者
李俊
卢扬
刘永翔
王辉
刘辉
LI Jun;LU Yang;LIU Yongxiang;WANG Hui;LIU Hui(Food Processing Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China;Guizhou Key Laboratory of Biotechnology,Guiyang 550006,China)
出处
《食品科技》
CAS
北大核心
2020年第6期218-223,共6页
Food Science and Technology
基金
贵州省科技计划项目([2018]1153)
国家自然科学基金项目(31860461)。
关键词
马铃薯
可溶态多酚氧化酶
膜结合态多酚氧化酶
酶学特性
potato
soluble polyphenol oxidase
membrane bound polyphenol oxidase
enzymology characteristics
作者简介
李俊(1990—),男,河南南阳人,硕士,助理研究员,研究方向为食品加工与检测;通信作者:刘辉。
