芒果过氧化物酶活性的研究

STUDIES ON PEROXIDASE ACTIVITIES OF MANGO

从新鲜芒果中提取酶液，进行过氧化物酶活性的测定。结果表明：芒果酶提取液中过氧化物酶最适pH值为4．75，米氏常数Km值为3．23×10－3mmolH2O2／mL，最大反应速度Vmax=0．244O．D／min。在75℃下加热处理20min或80℃下处理5min，可使过氧化物酶完全失活。

Enzyme extract obtained from fresh Mango samples was used to determin the activities of peroxidase. The results showed that the optimum pH value in the enzyme extractof mango was 4. 75, the Km-value was 3. 23 ×10-3 mmol H2O2/ml and the vmax-valuewas 0. 244 0. D/min. When Mango enzyme extract were heat for 20 min at 75℃ and for5 min at 80℃,the peroxidase was completely inactivated.