南瓜过氧化物酶特性及褐变控制

Pumpkin Over Oxide Enzyme Characteristic and the Control of Brown Change

从南瓜中提取过氧化物酶,采用分光光度法对其动力学特性进行研究,结果表明,该酶的最适宜作用pH值为5.8,最适宜作用温度为40℃.为防止南瓜褐变,钝化过氧化物酶的最适宜热处理条件是80℃温度下热处理3.0～3.5min.

Put forward the oxide enzyme from the pumpkin, the adoption divides the light intensity of light method as to itg dynamics characteristic proceed research. The result expresses, the most suitable and proper function pH of that enzyme is 5.8. The most suitable and proper function temperature is 40℃. The in bar of pumpkin is brown to change, the bluntness turned the most suitable and proper heat of the oxide enzyme handles term is under a temperature of 80℃The heat hardlesses for 3 minutes to 3.5 minutes.