食品科学 ›› 2003, Vol. 24 ›› Issue (10): 59-62.
• 基础研究 • 上一篇 下一篇
陈艳乐, 申秀英, 丁炳扬, 贾守菊
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CHEN Yan-Le, SHEN Xiu-Ying, DING Bing-Yang, JIA Shou-Ju
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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
陈艳乐, 申秀英, 丁炳扬, 贾守菊. 薯蓣多酚氧化酶特性及褐变控制[J]. 食品科学, 2003, 24(10): 59-62.
CHEN Yan-Le, SHEN Xiu-Ying, DING Bing-Yang, JIA Shou-Ju. Study on Properties of Polyphenol Oxidase (PPO)and Control of Browning in Dioscores[J]. FOOD SCIENCE, 2003, 24(10): 59-62.
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