豌豆多酚氧化酶的特性及抑制剂研究

Study on the Characteristic of Polyphenol Oxidase and Inhibitor in Pisum sativum Fruit

对豌豆果实中多酚氧化酶(PPO)的活性及不同抑制剂的抑制效果进行研究。结果表明:该酶可迅速催化焦性没食子酸的酶促反应,而对邻苯二酚、对苯二酚和间苯二酚则催化活性较低。豌豆果实中多酚氧化酶的最适pH值为8.0,最适温度为40℃,底物浓度与酶活性成正相关;抗坏血酸、柠檬酸、四硼酸钠和EDTA-2Na对豌豆果实多酚氧化酶的抑制作用依次减弱,抗坏血酸、柠檬酸对酶的抑制作用随着浓度的增大而加强。

The activity of Pisum sativum and the control effect for different inhibitor were studied in this paper.The results showed that the purified enzyme could quickly oxidized pyrogallic acid,and had lower activity toward catechol、hydroquinone and resorcinol.The optimal pH value was 8,the optimum temperature was 40℃ for the PPO of Pisum sativum fruit,there were positive correlation between the consistence and enzyme active.The inhibition of the inhibitors was in the following order： Vitamin C,citric acid,sodium tetraborate,EDTA-2Na.The inhibition of Vitamin C and citric acid on the PPO was strengthened with the inhibitor concentrations.