食品科学 ›› 2005, Vol. 26 ›› Issue (9): 29-33.
• 基础研究 • 下一篇
郁志芳, 陆兆新, 李妍, 宋雯雯
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YU Zhi-Fang, LU Zhao-Xin, LI Yan, SONG Wen-Wen
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摘要: 芦蒿去除不可食部分、冰水清洗、切分后在磷酸缓冲液中用研钵碾成匀浆状于4℃低温下以10000r/min离心30min,获得的过氧化物酶(POD)粗酶液用于酶活力和酶特性的研究。结果表明,鲜切芦蒿中过氧化物酶活力最适宜的pH为5.0,最适宜的温度为40.0℃,且在60℃以上的温度下易失活。H2O2浓度在0.4%以下时,鲜切芦蒿POD活力随浓度增加直线上升,0.6%时达到饱和。鲜切芦蒿POD与不同酚类底物的亲和力顺序为焦性没食子酸>绿原酸>愈创木酚>儿茶酚>酪氨酸>苯酚、间苯二酚。
关键词: 芦蒿, 鲜切, 过氧化物酶(POD), 特性
Abstract: The fresh Artemisia selengensis after leaf and inedible part being removed, was cleaned in ice water and cut and smarshed and centrifuged (10000r/min,30min) at 4℃. The obtained crude POD was used to measure the enzyme activity and investigate the characteristics of the enzyme. The results showed that the POD in the fresh-cut Artemisia selengensis had its greatest activity at pH5.0 and temperature 40.0℃, and lost its activity quickly when temperature went above went 60℃. The POD activity increased fast when H2O2 was below 0.4%, and increased a little afterwards, reached the maximum at the H2O2 level of 0.6%. The order of combining capability of POD to various phenolic substrates was in the order of PPA>Chlorgenic acid>Guaiacol> Catechol>Tyrosine and Phenol.
Key words: Artemisia selengensis, fresh-cut, POD(Peroxidase), characteristics
郁志芳, 陆兆新, 李妍, 宋雯雯. 鲜切芦蒿过氧化物酶特性的研究[J]. 食品科学, 2005, 26(9): 29-33.
YU Zhi-Fang, LU Zhao-Xin, LI Yan, SONG Wen-Wen. The Characteristics of the POD from Fresh-cut Artemisia selengensis[J]. FOOD SCIENCE, 2005, 26(9): 29-33.
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