摘要
研究低频超声对丰水梨多酚氧化酶(PPO)的影响,探讨超声功率、超声时间、超声温度、pH等因素对其酶活的影响,同时对多酚氧化酶的酶反应动力学进行研究。研究表明,多酚氧化酶经超声波处理后,酶活性均比未经超声波处理的酶活力有所下降,而超声对过氧化物酶酶活的最适温度和最适pH影响不大。经过超声处理后PPO的K_m值变大,可见超声处理使PPO和底物的亲和力有所降低。
Research the effect of low frequency ultrasound treatment on polyphenol oxidase（PPO） activity in Housui pear. The effects of ultrasonic power, ultrasonic time, ultrasonic temperature and pH on enzyme activity were studied, at the same time, the kinetics of PPO were measured. The results showed that the enzyme activity of PPO was lower than that of PPO not ultrasonic treatment. The study of the kinetics of PPO showed that K_m increased after the low frequency ultrasonic.
作者
程谦伟
孟陆丽
孙庭广
刘文娟
黄翠霞
CHENG Qianwei;MENG Luli;SUN Tingguang;LIU Wenjuan;HUANG Cuixia(College of Biological and Chemical Engineering,Guangxi University of Science and Technology（Liuzhou 545006)
出处
《食品工业》
CAS
北大核心
2018年第8期151-153,共3页
The Food Industry
基金
广西高校糖资源加工重点实验室(2016TZYKF11)
广西大学生创新创业训练计划资助项目
关键词
超声波
多酚氧化酶
酶活
动力学
frequency ultrasound
polyphenol oxidase
enzyme activity
kinetics
