铁杆山药多酚氧化酶纯化及酶学性质研究

Study on Purification and Enzymatic Properties of PPO in Yam

以铁杆山药作为材料,研究铁杆山药多酚氧化酶纯化及酶学性质。用匀浆提取法提取铁杆山药多酚氧化酶,用硫酸铵分级沉淀法对多酚氧化酶进行纯化,用紫外分光光度计检测铁杆山药多酚氧化酶活性,检测不同温度、不同pH、不同底物浓度、不同底物、不同抑制剂对多酚氧化酶的影响以及多酚氧化酶的热稳定性。结果表明:铁杆山药多酚氧化酶最适温度为30℃、pH为6.0、底物儿茶酚浓度为0.07 mol/L;柠檬酸、Vc、NaCl、EDTA随着浓度的增加对多酚氧化酶活性的抑制作用增强,其中Vc的抑制效果最明显;在100℃环境中加热30 s后,多酚氧化酶活性基本失活。

Using hardcore yam as material,the PPO purification and enzymatic properties of hardcore yam were studied.The PPO of hardcore yam was extracted by homogenization extraction method,the PPO was purified by ammonium sulfate fractionation method,and the PPO activity of hardcore yam was detected by ultraviolet spectrophotometer.The variable method was used to detect the effects of different temperatures,different pH,different substrate concentrations,different substrates,different inhibitors on PPO and the thermal stability of PPO.The results showed that the hardcore yam PPO had the best activity in the environment of catechol with a temperature of 30°C,a pH of 6.0 and a substrate of 0.07 mol/L.The results also showed that the concentration of citric acid,Vc,NaCl and EDTA showed The increase of PPO activity is enhanced,and the inhibition effect of Vc is most obvious;after heating for 30 s in 100°C environment,PPO activity is basically inactivated.