食品科学 ›› 2001, Vol. 22 ›› Issue (12): 29-31.
• 基础研究 • 上一篇 下一篇
毕阳, 欧阳春光
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BI Yang, 欧Yang-Chun-Guang
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摘要: 苹果梨多酚氧化酶仅作用于邻苯酚,与对苯酚、间苯酚和一元酚无作用。以儿茶酚为底物,该酶的最适pH为6.5,在30℃下活性最强。除氯化钠和蔗糖外,供试的其它7种抑制剂均可不同程度地对该酶产生抑制,其中以焦亚硫酸钾效果最好。
关键词: 苹果梨, 多酚氧化酶, 特性
Abstract: Polyphenoloxidase in Pinguoli pear(Pyrus bretschneideri Rehder:Pinguoli)showed reaction with odiphenol,but not with hyroguinone,m-diphenol,and mono-phenol.Maximum PPO activities showed pH 6.5,and optimum temperature for maximum PPO activity was 30℃ with catechol as a substrate.The enzyme was relatively sensitive to most inhibiors tested with the exception of NaCl and sucrose.Potassium pyrasufite was the most effective inhibitor.
Key words: Pinguoli pear Polyphenoloxidase Property
毕阳, 欧阳春光. 苹果梨多酚氧化酶(PPO)的部分特性[J]. 食品科学, 2001, 22(12): 29-31.
BI Yang, 欧Yang-Chun-Guang. Some Properties of Polyphenol Oxidase from Pinguli Pear[J]. FOOD SCIENCE, 2001, 22(12): 29-31.
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