摘要
本文研究了从罗田甜柿中提取的多酚氧化酶的酶学特性。以邻苯二酚为底物时它的最适温度为20℃,最适pH值为6.6,Km=9.617mmol/LVmax=0.0495A420/min。四种抑制剂的效果由强到弱依次是亚硫酸氢钠、L-半胱氨酸、抗坏血酸、柠檬酸。在温度为90℃时加热3min,酶活性被完全抑制。
The paper studied the properties of polyphenol oxidase extracted from Luotian Sweet Persimmon.With catechol as substrate, the optimum conditions were: temperature 20℃, pH 6.6, the value of Km 9.617mmol/L and the value of Vmax 0.0495A420/min. The orders of inhibition effect from strong to weak were from NaHSO3、L-Cys、VC to Citric Acid. When heating time was extended to 3 min, the activity of enzyme was restrained completely.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第1期60-63,共4页
Food Science
关键词
罗田甜柿
多酚氧化酶
褐变
Luotian sweet persimmon
polyphenol oxidase
browning
