摘要
从黄花梨中提取多酚氧化酶,并对其特性进行研究。以邻苯二酚为底物采用分光光度法测定了不同pH值、温度、底物浓度、酶浓度及抑制剂对PPO活性影响。结果表明:黄花梨PPO具有同工酶。黄花梨PPO的最适pH值为6．0,最适温度为25℃,并在此基础上考察了抗坏血酸、柠檬酸、亚硫酸氢钠和L-半胱氨酸对PPO的褐变抑制效果。
The paper mainly researched the properties of polyphenoloxidase (PPO) extracted from Huang - hua pear. It studied the PPO activities with spectrophotometer using catechol as substrate in different pH, temperature, enzyme concentrations, substrate concentrations and inhibitors. The results showed that there existed isoenzyme in Huanghua pear PPO and its optimal pH and temperature was 6. 0 and 251. At the same time, the browning inhibitory effects of ascorbic acid, citric acid, sodium sulfite and L - cysteine on PPO were also studied.
出处
《西昌学院学报（自然科学版）》
2006年第4期44-47,共4页
Journal of Xichang University(Natural Science Edition)
关键词
黄花梨
酶促褐变
多酚氧化酶
抑制剂
Huang - hua pear
Enzyme browning
Polyphenoloxidase
Inhibitor
