摘要
本文对日本千年2号茄子中多酚氧化酶的酶学特性进行了较详细研究。结果表明:茄子中多酚氧化酶的最适pH为6.8,当体系pH≤5.0或者pH≥7.4时,能有效降低PPO活性。在30～50℃下PPO具有较高活性,其最适温度为30℃左右。PPO的热稳定性较差,沸水加热1min时,酶活已丧失87.57%。柠檬酸、抗坏血酸、亚硫酸钠、亚硫酸氢钠、EDTA-2Na等对PPO活性有抑制作用,其中抗坏血酸抑制作用最强。
This paper made a through study for many characteristics of polyphenol oxidase of Japan Qiannian number twoeggplant.The results showed that its optimum pH was 6.8,and the optimum temperature was around 30℃.It had less heatstability,and lost 87.57% when it had been heated at 100℃ for 1min.VC,citric acid,NaHSO3,Na2SO3,EDTA-2Na and other colorpreserving agents had inhibiting effect on the activity of polyphenol oxidase,where VC was the most effective inhibitor.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第12期44-46,共3页
Food Science
基金
四川省出入境检验检疫局科研攻关项目(SK0102)
