摘要
通过测定76个小麦品种全麦粉中多酚氧化酶(PPO)在6种化学试剂作用下的酶活性变化情况,比较了这6种化学试剂对PPO的抑制和激活效应,同时分析了添加剂浓度和基因型对抑制激活效应的影响。结果表明:小麦PPO的抑制和激活效应同时受添加剂种类、添加剂浓度和基因型影响;亚硫酸氢钠、铜试剂、谷胱甘肽和维生素C对小麦PPO产生抑制效应,蔗糖和低浓度柠檬酸产生激活效应,而高浓度柠檬酸产生抑制效应,亚硫酸氢钠的抑制效应比维生素C和谷胱甘肽强;维生素C、谷胱甘肽、铜试剂和亚硫酸氢钠的添加浓度与PPO活性呈对数关系;谷胱甘肽和维生素C可考虑作为抑制小麦PPO活性的食品添加剂。
Seventy-six wheat cultivars were selected as the experimental materials,and polyphenol oxidase(PPO)was extracted by citric acid-phosphate buffer from their whole wheat flour.Six chemical reagents selected as PPO inhibitors and activators were put into the enzymical extract,and then PPO activity was determined using spectrophotometer.The results showed that:the inhibition and activation were influenced by kinds,concentration of additives and wheat cultivars;sodium hydrogen sulfite,sodium diethyldithiocarbamate,glutathione and vitamin C had the inhibition on wheat PPO,and the sucrose and lower concentration citric acid had unobvious activation.However,higher concentration citric acid had unobvious inhibition and the inhibition of sodium hydrogen sulfite was stronger than vitamin C and glutathione;it was presented for logarithmic relationship between wheat PPO activities and concentrations of vitamin C,glutathione,sodium diethyldithiocarbamate and sodium hydrogen sulfite;Glutathione and vitamin C could be used as the food additives to inhibit wheat PPO activity.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2011年第7期6-9,共4页
Journal of the Chinese Cereals and Oils Association
基金
国家科技支撑计划(2009BADA6B01)
现代农业产业技术体系专项经费
安徽省良种优质化专项(08010301065)
安徽农业大学科研启动基金(wd2008-10)
关键词
小麦
多酚氧化酶
添加剂
抑制剂
褐变
色泽
wheat
polyphenol oxidase
additive
inhibitor
browning
color