大红柿多酚氧化酶的酶学特性研究

Enzymatic Characterization of Polyphenol Oxidase(PPO) from Bright Red Persimmon

文章研究了浙产大红柿中提取的多酚氧化酶的酶学特性.以邻苯二酚为底物,大红柿多酚氧化酶的最适酶反应温度为40℃,最适pH值为5.8,Km为11.6mmol/L,经80℃处理20min后,大红柿多酚氧化酶活性全部丧失.VC、L-Cys和NaHSO_3能强烈抑制大红柿多酚氧化活性.

Enzymatic characterization of PPO from bright red persimmon is determined in this paper.The optimum temperature and pH for the PPO are 40℃ and 5.8,respectively.The Michaelis constant Kmis 11.6 mmol/L.The bright red persimmon lose all its PPO activities after processed at 80℃ after 20 min.VC,L-Cys and NaHSO_3 can strongly inhibit the PPO activity of bright red persimmon.