Study on Characters of Peroxidase in Asafoetida Mushroom

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (12): 150-152.

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Study on Characters of Peroxidase in Asafoetida Mushroom

ZHANG Gui-Zhi, XIE Chao-Liang, CHEN Gang, TANG Lin-Xin

1.Department of Biological Medicine,Zhongshan Torch Polytechnic,Zhongshan 528436,China;2. College of Life Science,Nanchang University,Key Laboratory of Food Science,Ministry of Education,Nanchang 330047,China;3. Department of Optical Mechanical and Electrical Engineering,Zhongshan Torch Polytechnic,Zhongshan 528436,China

Online:2008-12-15 Published:2011-12-08

Abstract

Abstract: Spectrophotometer method was applied in this experiment to study characters of peroxidase(POD) in asafoetida mushroom,at the same time,the effect of anti-browning agents on POD activity were discussed. The results showed that the optimum temperature of the POD is 55 ℃,the optimum pH is 5.5,and the optimum concentration of substrate is 0.25 mol/L and the optimum amount of enzyme is 3 ml. After blanching treatment for 20 s the POD almost losts its activity. Sodium sulfite and ascorbic acid could significantly inhibit the POD activity. Compared with ascorbic acid and sodium sulfite,citric acid and EDTA-2Na are less effective.

Key words: asafoetida mushroom, peroxidase, character, anti-browning

ZHANG Gui-Zhi, XIE Chao-Liang, CHEN Gang, TANG Lin-Xin. Study on Characters of Peroxidase in Asafoetida Mushroom[J]. FOOD SCIENCE, 2008, 29(12): 150-152.

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Study on Characters of Peroxidase in Asafoetida Mushroom

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