摘要
对鲜木耳菜经离心后获得的过氧化物酶(POD)粗酶液进行酶活力和酶特性的研究。结果表明,鲜切木耳菜中过氧化物酶活力最适宜的pH值为4.0,温度为40℃(温度>60℃易失活),最适作用时间为6min。H2O2浓度<0.6%时,鲜切木耳菜POD活力随浓度增加直线上升,0.8%时达到饱和。不同酚类底物与鲜切木耳菜POD的亲和力顺序为草酸>愈创木酚>儿茶酚>焦性没食子酸>酪氨酸、苯酚、间苯二酚。柠檬酸和抗坏血酸处理后,POD活力逐渐下降,Na+、Ca2+和Zn2+对POD具有抑制作用,Mg2+对其有激活作用。
Activity and characteristics of crude POD extracted from fresh Gynura cusimbua were studied. It is showed that the optimum conditions for the enzyme activity were pH 4.0 at 40℃ and treated for 6 min. The enzyme will be inactivated when temperature is higher than 60℃. The POD activity increased with higher concentration of H2O2 and it will reach the highest when concentration is at 0.8%. Combination capability of POD to phenolic substrates was in the order of oxalic aeid〉guaiacol〉eatechol〉PPA〉tyrosin,carbolic acid and resorcin. Citric acid, ascorbic acid, Na^＋, Ca^2＋ and Zn^2＋ significantly inhibit the POD activity. Mg^2＋can imrove the activity.
出处
《中国酿造》
CAS
北大核心
2009年第11期50-52,共3页
China Brewing
