摘要
芦蒿去除不可食部分、冰水清洗、切分后在磷酸缓冲液中用研钵碾成匀浆状于4℃低温下以10000r/min离心30min,获得的过氧化物酶(POD)粗酶液用于酶活力和酶特性的研究。结果表明,鲜切芦蒿中过氧化物酶活力最适宜的pH为5.0,最适宜的温度为40.0℃,且在60℃以上的温度下易失活。H2O2浓度在0.4%以下时,鲜切芦蒿POD活力随浓度增加直线上升,0.6%时达到饱和。鲜切芦蒿POD与不同酚类底物的亲和力顺序为焦性没食子酸>绿原酸>愈创木酚>儿茶酚>酪氨酸>苯酚、间苯二酚。
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 1-1202 was below 0.4%, and increased a tittle afterwards, reached the maximum at the 1-1202 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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第9期29-33,共5页
Food Science
基金
江苏省科技攻关项目(BE2002339)
南京市科技计划项目"蔬菜速冻保鲜加工技术研究"
