食品科学 ›› 2003, Vol. 24 ›› Issue (10): 59-62.

• 基础研究 • 上一篇    下一篇

薯蓣多酚氧化酶特性及褐变控制

 陈艳乐, 申秀英, 丁炳扬, 贾守菊   

  1. 浙江师范大学生命与环境科学学院,温州师范学院生物与环境科学系
  • 出版日期:2003-10-15 发布日期:2011-12-13

Study on Properties of Polyphenol Oxidase (PPO)and Control of Browning in Dioscores

 CHEN  Yan-Le, SHEN  Xiu-Ying, DING  Bing-Yang, JIA  Shou-Ju   

  1. 1.  2. Department of Biological and Environmental Sciences, Wenzhou Normal College
  • Online:2003-10-15 Published:2011-12-13

摘要: 从薯蓣中提取多酚氧化酶,采用分光光度法对其动力学特性进行研究。结果表明,该酶最适作用pH为5.8,最适作用温度为20℃,Km=1.82mol/L,Vmax=1.11(ΔOD/min)。本文同时考察了抑制剂对薯蓣多酚氧化酶活性的影响。

关键词: 薯蓣, 多酚氧化酶, 动力学特性, 褐变

Abstract: The polyphenol oxidase has been extracted from Dioscorea. The kinetic characteristics of polyphenol oxidase inDioscorea were studied with spectrophotometer. The results showed that the optimum pH was 5.8 and temperature was 20℃.The value of Km and Vmax was 1.82mol/L and 1.11(ΔOD/min) respectively.The effect of inhibitors on activity of PPO wasstudied in this paper as well.

Key words: dioscorea, polyphenol oxidase, kinetic characteristics, browning