食品科学 ›› 2003, Vol. 24 ›› Issue (3): 29-32.
• 基础研究 • 上一篇 下一篇
陈学红, 秦卫东, 高卉, 赵家吉
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CHEN Xue-Hong, QIN Wei-Dong, GAO Hui, ZHAO Jia-Ji
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摘要： 本文针对从莴苣中提取的多酚氧化酶,对其特性进行研究,并以邻苯二酚为底物,测定了不同pH值、温度、酶浓度、底物浓度及抑制剂对其活性的影响。结果表明,莴苣多酚氧化酶含有同功酶,其最适pH值分别为5.0和7.0,最适温度为50℃;经回归分析计算,Km=7.125×10-3mol/L,rmax=1.4625×10-2U/min。四种单一抑制剂抑制效果的强弱顺序为NaHSO3、植酸(PA)、VC、EDTA。
关键词: 莴苣, 多酚氧化酶, 褐变, 动力学特性
Abstract: The paper mainly researched the prop erties of polyphenoloxidase extracted fromlettuce.It studied the PPOactivities with catechol as substrate in different pH,temperature,enzyme concertrations,substrate c oncer-trations and inhibitors.The results showed that there existed two kinds of isoenzymes in lettuce PPO with its opti-mumpHandtemperature as 5,7and50℃,respectively and the Kmand max as 7.125×10 -3 mol /L,1.4625×10 -2 U /min,respectively.The orders of i nhibition effects fromstrong to wea k were fromNaHSO 3 ?PA?VC to EDTA.
Key words: lettuce, polyphenoloxidase, brow ning, dynamics properties
陈学红, 秦卫东, 高卉, 赵家吉. 莴苣中多酚氧化酶特性的研究[J]. 食品科学, 2003, 24(3): 29-32.
CHEN Xue-Hong, QIN Wei-Dong, GAO Hui, ZHAO Jia-Ji. Researches on Properties of Polyphenoloxidase(PPO)Ex-tracted from Lettuce(Lactuca Sative)[J]. FOOD SCIENCE, 2003, 24(3): 29-32.
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