摘要
采用酶动力学和Lineweaver-Burk双倒数法作图研究了曲酸对菠萝蜜多酚氧化酶PPO的抑制作用和机理,并通过平板菌落实验研究了曲酸对果肉的抑菌效果。结果表明,曲酸对PPO酶活有很强的抑制作用,其IC50为0.297mmol/L,表现为可逆非竞争性抑制,解离常数Ki为0.296mmol/L;果肉经0.10%曲酸浸泡后6d内具有较好的抑菌效果。
The inhibitory effect and mechanism of kojic acid on polyphenol oxidase(PPO) from jackfruit were studied by enzyme kinetics and Lineweaver-Burk plots.The antibacterial effect of kojic acid on jackfruit bulbs was tested by plate counting. The results showed that kojic acid significantly inhibited the enzyme activity, with an IC50 of 0.297mmol/LKojic acid was a reversible non-competitive inhibitor, with the Ki of 0.296mmol/L. Jackfruit bulbs dipped in 0.10% kojic acid showed good antibacterial effect within 6d.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第11期159-161,166,共4页
Science and Technology of Food Industry
基金
国家自然科学基金(31260214)
关键词
曲酸
菠萝蜜
多酚氧化酶
抑制作用
抑菌
kojic acid
jackfruit
polyphenol oxidase
inhibitory effects
antibacterial
