摘要
宁薯16号是新选育的马铃薯淀粉加工型品种,为减缓其在加工过程中发生的褐变,初步研究了宁薯16号组织中多酚氧化酶(PPO)的酶学特性。结果表明:宁薯16号多酚氧化酶最适p H为6.4,最适温度为30℃,最适底物邻苯二酚的浓度为0.12 mol/L。
＂Ningshu＂ No.16 is a new potato variety for starch processing. The enzymatic characteristics of polyphenol oxidase（PPO） were studied to slow down its browning in processing. The results indicated that the optimal p H, temperature and substrate catechol for the activity of polyphenol oxidase（PPO） of ＂Ningshu＂ No.16 were 6.4, 30 ℃ and 0.12 mol/L respectively.
出处
《宁夏农林科技》
2017年第8期8-9,15,共3页
Journal of Ningxia Agriculture and Forestry Science and Technology
基金
基金项目:马铃薯核心种质资源的收集
评价与筛选研究
关键词
宁薯16号
褐变
多酚氧化酶
活性
＂Ningshu” No.16
Browning
Polyphenol oxidase
Activity
