| 苦杏仁多酚氧化酶的理化特性 |
| |
| 引用本文： | 张清安,范学辉,武海波,田呈瑞.苦杏仁多酚氧化酶的理化特性[J].食品科学,2014,35(15):132-135. |
| |
| 作者姓名： | 张清安 范学辉 武海波 田呈瑞 |
| |
| 作者单位： | 1.陕西师范大学食品工程与营养科学学院，陕西 西安 710062；2.陕西师范大学生命科学学院，
陕西 西安 710062；3.陕西师范大学体育学院，陕西 西安 710062 |
| |
| 基金项目： | 国家自然科学基金青年科学基金项目(31101324);陕西省自然科学基金项目(2011JQ2003);中央高校基本科研业务费专项资金项目(GK201302039;GK201404006) |
| |
| 摘 要： | 研究苦杏仁多酚氧化酶粗提物的理化特性。结果表明：苦杏仁多酚氧化酶活性的最佳测定波长为410 nm，底物邻苯二酚最佳浓度为1.0 mol/L，Km和Vmax分别为20.53 mol/L和1.27 U/min，最适缓冲液pH值为7.40，最适反应温度和时间分别为40 ℃和3 min。热稳定性实验表明：苦杏仁多酚氧化酶在30～50 ℃范围内，热处理时间对其活性影响较小；在60～100 ℃范围内，随着温度增加酶活力也随之快速下降，使苦杏仁多酚氧化酶（polyphenol oxidase，PPO）活性丧失50%所需时间从60 ℃的15 min缩短到100 ℃的3 min左右。
|
| 关 键 词： | 苦杏仁 多酚氧化酶 理化特性 |
Physico-chemical Properties of Polyphenol Oxidase from Apricot Kernel |
| |
| ZHANG Qing-an,FAN Xue-hui,WU Hai-bo,TIAN Cheng-rui.Physico-chemical Properties of Polyphenol Oxidase from Apricot Kernel[J].Food Science,2014,35(15):132-135. |
| |
| Authors: | ZHANG Qing-an FAN Xue-hui WU Hai-bo TIAN Cheng-rui |
| |
| Affiliation: | 1. College of Food Engineering and Nutritional Science，Shaanxi Normal University, Xi’an 710062, China ;
2. College of Life Sciences, Shaanxi Normal University, Xi’an 710062, China;
3. College of Sports, Shaanxi Normal University, Xi’an 710062, China |
| |
| Abstract: | The major physico-chemical properties of polyphenol oxidase (PPO) from apricot kernel were studied in this paper.
The results showed that the optimum parameters for determining the PPO activity of apricot kernel were established by using
catechol as the substrate at a concentration of 1.0 mol/L, reaction at 40 ℃ for 3 min in pH 3 buffer solution and detection
at a wavelength of 410 nm. The corresponding Km and Vmax were 20.53 and 1.27 U/min, respectively. The thermostability of
PPO activity from apricot kernel suggested that treatment time had a slight influence on the PPO activity in the temperature
range of 30 – 50 ℃, while the PPO activity decreased sharply with an increase in treatment time at a given temperature of
60 – 100 ℃. The half-life time of PPO activity was 15 and 3 min at the temperature of 60 and 100 ℃, respectively. |
| |
| Keywords: | apricot kernel polyphenol oxidase (PPO) physico-chemical property |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
