The Characteristics of the POD from Fresh-cut Artemisia selengensis

Abstract

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

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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The Characteristics of the POD from Fresh-cut Artemisia selengensis

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