抗寒性不同的葡萄品种叶片中氧化酶活性及变化规律

生长后期研究不同抗寒性的葡萄品种叶中氧化酶（ＣＡＴ、ＰＤＯ、ＳＯＤ、ＡＳＡＰＯＤ）活性及变化规律表明：抗寒性强的品种酶活性高,抗寒性差的品种酶活性低,且随着气温的下降而下降,以抗寒性强的品种变化得慢,抗寒性差的品种变化得快。     

聚邻苯二胺固定葡萄糖氧化酶在微带金电极上的性质

用电化学方法在纳米级微带金电极上聚合邻苯二胺（ＰＰＤ）的同时实现了葡萄糖氧化酶（ＧＯＤ）的固定。制得的ＧＯＤ－ＰＰＤ－Ａｕ酶电极呈现典型的酶催化反应动力学特征，具有抗干扰、响应速度快、稳定性好的优点，固定化葡萄糖氧化酶的表观米氏常数为５．４ｍｍｏｌ／Ｌ．     

莲藕酶促褐变的研究

研究了莲藕的酶促褐变,包括多酚氧化酶与过氧化物酶的活性和莲藕中酚类物质的分布以及不同贮存条件ＰＰＯ和ＰＯＤ的活性,总酚含量和褐变量之间的相关性。     

香料烟叶片成熟过程中生理变化初步研究

对不同衰老程度叶片的研究结果表明，香料烟叶片的叶绿素，类胡萝卜素含量，光合速率及过氧化氢酶（ＣＡＴ）活性随衰老程度加深而降低，过氧化物酶（ＰＯＤ）活性及丙二醛（ＭＤＡ）含量随叶片衰老而提高。对不同部位（上部，中部和下部）和不同成熟度（欠熟，适熟和过熟）叶片的研究结果表明，同一部位的叶片随着成熟度的提高，基ＣＡＴ活性，叶绿素含量及光合速率明显降低，ＰＯＤ活性明显提高。同一成熟度的叶片，其ＣＡＴ和ＰＯ     

鲜切莲藕酶促褐变底物的分析确定

鲜切莲藕贮藏期间的酶促褐变及其褐变底物的研究结果表明：切分后莲藕组织中新合成的及与多酚氧化酶（ＰＰＯ）作用的酚主要为ＦＰ，鲜切莲藕贮藏６ｄ后游离酚（ＦＰ）与褐变度（ＢＤ）两者的变化呈显著的负相关（ｒ＝０．９５９），组织中ＰＰＯ活性与ＦＰ、儿茶酚表现为同步的先升后降的变化规律，采用薄层层析和高压液相色谱确定儿茶酚在鲜切莲藕褐变前后发生明显量的变化，由儿茶酚与ＰＰＯ作用后产物的紫外吸收光谱与鲜切莲藕自然褐变产物基本相同的结果，初步认为儿茶酚是鲜切莲藕的主要褐变底物。     

草莓褐变过程中主要氧化酶的活性变化

室温下草莓酚类物质逐渐减少，总的多酚氧化酶和游离多酚氧化酶活性则持续升高，ＳＯＤ活性先降后升，ＰＰＯＤ活性先升后降，丙二醛含量呈上升趋势。低温处理可抑制多酚氧化酶活性的增加，使酚类物质保质较高水平。ＳＯＤ、ＰＯＤ活性高于室温处理，丙二醛含量增加受阻。表明低温通过调节氧化酶活性而抑制褐变过程。     

接种PVY^N后烟草叶片SOD活性和MDA含量变化研究

对接种马铃薯Ｙ病毒脉坏死株系后烟草叶片内超氧化物岐化酶活性及其同工酶谱带和丙二醛含量进行了分析。结果表明,接种ＰＶＹＮ后烟草叶片内超氧化物岐化酶活性发生明显变化,接种后１４ｄ内其活性值均较对照增高,其中接种后第８ｄ达高峰值,约比对照增加７２．３％,１４ｄ后超氧化物岐化酶活性开始下降,至接种后１６ｄ约低于对照２８．０％。接种后ＳＯＤ同工酶谱带与对照相比差别不大,仅在接种后第８ｄ出现了一条新带。接种后烟草叶片内丙二醛含量逐渐增加。     

麦草烧碱-AQ浆木聚糖酶与活性氧漂白研究

木聚糖酶与活性氧协同处理麦草烧碱ＡＱ浆,在达到相当的脱木素能力和白度提高幅度时,纸浆的粘度要高于ＯＰ漂后的纸浆。活性氧处理麦草烧碱ＡＱ浆,其残余木素脱除达到３７％,白度提高１０２％（ＳＢＤ）;而酶用于活化氧Ｘ处理前可以大幅度提高脱木素率,当酶用量为２Ｕ／ｇ时,Ｘ处理后纸浆中的残余木素脱除在４５％以上,白度较没有酶处理的提高６３％（ＳＢＤ）。木聚糖酶与活性氧协同处理再经Ｈ２Ｏ２漂白后的纸浆性质与ＯＰＰ漂后的纸浆相比,在白度相当的情况下,纸浆的硬度相差不大,而纸浆的粘度高于ＯＰＰ漂后的纸浆     

pH对油菜幼苗细胞膜及细胞保护系统的影响

皖油９号种子在ｐＨ３－１１的溶液中培养４ｄ的测定结果表明，ｐＨ５－８的缓冲液培养的油菜幼苗细胞膜透性低，ＭＤＡ含量较低，ＳＯＤ，ＰＯＤ，ＣＡＴ活性高，组织可溶性蛋白质含量高；ｐＨ大于５或大于８时，ＭＤＡ含量升高，细胞膜透性增大，ＳＯＤ，ＰＯＤ，ＣＡＴ活性及可溶性蛋白质含量下降。     

甜菜苗期叶片某些生理指标的研究

本文对甜菜苗期叶片干物率、比叶重、过氧化物酶（ＰＯＤ）活性进行了研究。结果表明：（１）１４叶龄前叶片干物率以抗褐斑病、高糖偏丰产材料为高，８叶龄前干物率增加幅度大于对照；干物率高的品系抗褐斑病性强、高糖且丰产。（２）比叶重的变化趋势与干物率相似，在８叶龄期、１４叶龄期的比叶重都高于对照，与对照的差异均达显著和极显著水准。（３）２叶龄ＰＯＤ活性与品种抗病性、含糖率相关。说明在甜菜苗期对叶片干物率、比     

烟草感染马铃薯Y病毒脉坏死株系后六种酶活性变化的研究

本文定期测定了感病品种NC89接种PVYN后叶片内6种酶活性的动态变化,结果表明,接种后14天内SOD活性均较对照增高,其中第8天达高峰值,但接种后第16天SOD活性低于对照约28%;AAO活性在接种后2~6天明显高于对照,6~12天,AAO活性变化不定,但12天后,AAO活性又升高;POD活性在接种后2~4天比对照降低,4天后显著升高,至接种后第14天达高峰值,接种后16天又有下降趋势;CAT活性仅在接种后第2天比对照略有升高,随后均低于对照,其中第6天和第10天CAT活性降低幅度较大;PAL活性在接种后2~6天均比对照高,随后开始下降,第8~10天PAL活性低于对照,10天后又升高,第12天又达高峰值;PPO活性在接种后2~16天明显高于对照。本文还详细讨论了上述6种酶与烟草脉坏死病病程的相关性。      

烤烟K326成熟期五种酶动态的研究

本文定期测定烤烟K326成熟期不同处理烟叶的五种酶及主要化学成分的动态变化,以研究其对烟叶品质形成的影响。结果表明,NR活性与施N水平,叶片含N量,烟碱、叶绿体色素呈正相关,与成熟度、留叶数呈负相关;PPO活性与留叶数呈正相关,上二棚叶高于腰叶;腰叶和上二棚叶分别以11gN/株、8gN/株为高。抗坏血酸氧化酶活性初熟叶最高,而后稍有下降,过熟叶又有所回升,上二棚叶大于腰叶,施N量以8gN/株的高。淀粉酶同工酶以α-淀粉酶活性最强,出现谱带1-3条;而β-淀粉酶活性较弱,但谱带数较多,有4-8条,淀粉酶同工酶活性与留叶数,施N量呈正相关,与叶片成熟度呈负相关;酶活性消长规律与淀粉积累呈负相关。POD同工酶有谱带10-12条;酶活性随叶片的生长而增强,谱带数增多,完熟期开始回降。设计处理的最优组合是:完熟叶×施8gN/株×留17片叶。      

土壤类型对樱桃番茄VC含量及其相关酶活性的影响

以樱桃番茄（Lycopersicon esculentum var. cerasiforme）为材料,研究温室内外及塿土黄绵土条件下,樱桃番茄果实VC含量和抗坏血酸氧化酶（ascorbic acid oxidase,AAO）、抗坏血酸过氧化物酶（ascorbate peroxidase,APX）、多酚氧化酶（polyphenol oxidase,PPO）活性的变化。结果表明：从结果初期到结果末期,VC含量呈先升后降的趋势,AAO活性变化先降后升,APX活性呈上升趋势,PPO活性则随着生育期的进行不断下降。同一环境条件下,塿土樱桃番茄果实VC含量高于黄绵土;同一土类情况下,露天处理优于温室处理。整个生育期内,塿土露天处理樱桃番茄果实VC含量显著高于其他处理,不同处理间差异显著（P＜0.05）。温室黄绵土处理樱桃番茄果实抗坏血酸氧化酶活性最高,露天塿土最低。结果初期APX活性大小顺序为露天塿土＞温室塿土＞温室黄绵土＞露天黄绵土,结果盛期和结果末期均为露天塿土＞露天黄绵土＞温室塿土＞温室黄绵土。而PPO活性在露天黄绵土处理下最高,露天塿土处理次之。果实鲜质量为温室塿土最高。相关分析表明,VC含量与AAO和PPO活性呈负相关。由VC含量与不同酶类之间的关系及各处理对其影响的结果综合分析：在保持相对高VC含量,低AAO、APX和PPO活性的情况下,露天塿土处理最佳。     

氮磷钾营养与白肋烟叶内有关生化物质的关系

研究了大田期氮磷钾营养及配比对白肋烟中有关保护酶的影响及相关物质的动态。结果表明,过氧化物酶(POD)活性与脯氨酸(Pro)含量在烟株生长前期表现为上升趋势、后期呈现下降趋势,峰期出现在移栽后65d左右;多酚氧化酶(PPO)活性与总酚、类黄酮的含量变化呈现出随生育进程的推进而增加的单峰曲线,至移栽后75d达到高峰后回落;丙二醛(MDA)含量也随生育进程的推进而上升,总游离氨基酸(AA)含量则随生育进程的推进而逐渐下降。氮磷钾施用量与白肋烟内原保护酶活性及相关物质含量均呈正相关,N与总酚含量的相关性达极显著水平,N与POD、Pro、PPO和淀粉酶含量的相关性达显著水平。三元素对白肋烟中几种保护酶活性及相关物质含量的影响程度不完全相同,对PPO、Pro、总游离氨基酸和淀粉酶的影响程度为:N>P>K;对MDA、类黄酮含量的影响:K>N>P;对POD和总酚的影响:N>K>P。     

H2O2对家蝇蛹内部几种酶活性的影响

目的研究外源H2O2对家蝇蛹内与抗性相关的几种酶活性的影响。方法通过H2O2诱导,测定家蝇蛹内过氧化氢酶(CAT)、过氧化物酶(POD)、抗坏血酸过氧化物酶(AsA-POD)以及多酚氧化酶(PPO)的活性变化。结果H2O2处理后蛹内CAT和AsA-POD的活性变化规律与处理前差别不大;POD活性在H2O2处理后12h内出现活性高峰,约为对照组的2.5倍,此后稍高于对照组,最后基本与对照组持平;PPO活性在处理后12h内与对照组相当,此后活性骤然升高,处理后24h达到对照组的2.13倍,然后变化速度减慢,但一直维持在对照组的1.3倍左右,48h后活性开始下降。结论H2O2对CAT和AsA-POD的活性影响较小,对POD和PPO的活性有一定的影响。     

H2O2对家蝇蛹内部几种酶活性的影响

目的研究外源H2O2对家蝇蛹内与抗性相关的几种酶活性的影响。方法通过H2O2诱导,测定家蝇蛹内过氧化氢酶（CAT）、过氧化物酶（POD）、抗坏血酸过氧化物酶（AsA-POD）以及多酚氧化酶（PPO）的活性变化。结果H2O2处理后蛹内CAT和AsA-POD的活性变化规律与处理前差别不大;POD活性在H2O2处理后12h内出现活性高峰,约为对照组的2.5倍,此后稍高于对照组,最后基本与对照组持平;PPO活性在处理后12h内与对照组相当,此后活性骤然升高,处理后24h达到对照组的2.13倍,然后变化速度减慢,但一直维持在对照组的1.3倍左右,48h后活性开始下降。结论H2O2对CAT和AsA-POD的活性影响较小,对POD和PPO的活性有一定的影响。     

冻藏温度对桑椹品质影响的研究

本文研究速冻桑椹在-18、-24、-40℃三种温度下10个月冻藏中品质的变化。结果表明:-18℃贮藏温度下桑葚的失水率、VC损失、花色素苷和类黄酮的损失、褐变程度明显高于-24℃和-40℃,多酚氧化酶(polyphenoloxidase,简称PPO)的活性冻藏初期略有上升、后期显著下降。过氧化物酶(peroxidase,简称POD)的活性在贮藏1个月后大幅度下降,到3个月时接近失活状态。     

Inactivation kinetics and secondary structural change of PEF-treated POD and PPO

Effects of pulsed electric fields (PEF) on the activity of peroxidase (POD) and polyphenol oxidase (PPO) in buffered solution were studied while the corresponding changes to their secondary structures was demonstrated by far-UV Circular dichroism (CD). The relative residual activity of POD and PPO decreased with the increase in electric field strength and treatment time, and PPO was more susceptible than POD to PEF treatment. The greatest reduction of the activity was achieved for POD at 25 kV/cm for 1740 μs and PPO at 25 kV/cm for 744 μs with reductions of 32.2% and 76.2%, respectively. The inactivation kinetic parameters D-value and Z_E value were calculated. The D-values of PPO were smaller than those POD at higher electric field strength, and Z_E values of POD and PPO were 36.9 and 16.2 kV/cm, respectively. The secondary structures of the two enzymes were changed following treatment by PEF. The intensity of negative peaks in the CD spectra decreased, and the CD spectra of PPO changed more significantly than that of POD; the reduction of the relative α-helix fractions for POD at 25 kV/cm for 124 μs was 22.63% while it was 50.72% for PPO at 25 kV/cm for 52 μs. The inactivation of PEF-treated POD and PPO was in close agreement with their secondary structure changes.     

Properties of peroxidase and polyphenol oxidase in natural complexes from walnuts (Juglans regia) and in active DL-DOPA copolymers

Black polymers were extracted from walnut husk homogenates (Juglans regia L) in a phosphate buffer (pH 8.0) after air-bubbling for 24 h. After several purification stages, ultrafiltration and gel chromatography (Sephadex and Ultrogel), three extracts (two soluble and one insoluble) were isolated. At the same time, a synthetic DL DOPA/POD/PPO copolymer was prepared. Two walnut extracts exhibited POD and PPO activity. Both DL DOPA/POD/PPO copolymers (soluble and insoluble) only presented a POD activity. The insoluble and more complex extracts (either natural or synthetic) presented the lowest oxidase activities. The soluble walnut extract exhibited low though not negligible PPO and POD activities. It was observed using electrophoresis and gel chromatography that both enzymes were present in phenolic complexes. The high level of adsorption observed on polyacrylamide gel, as well as the elementary composition of these complexes enabled a comparison with phytomelanins. PPO and POD in the soluble copolymers (from both natural and synthetic sources) were governed by Michaelis-Menten kinetics. Apparent constants were calculated using the Lineweaver-Burk method. The use of limited proteolysis and an inhibitor showed good resistance of POD activity in walnut and synthetic copolymers and exceptional resistance of PPO activity in walnut extracts (particularly insoluble extract).     

Mechanism of Browning in Fresh Highbush Blueberry Fruit (Vaccinium corymbosum L). Role of Blueberry Polyphenol Oxidase,Chlorogenic Acid and Anthocyanins

Browning reactions which occurred after crushing fresh blueberries (Vaccinium corymbosum L) were followed by determination of chlorogenic acid colour density, polymer colour and the level of polymers. A polyphenol oxidase (PPO) activity plays a dominant role in enzymatic browning. Peroxidase (POD) does not contribute to brown colour formation. The loss of 29% of the colour in a model system containing PPO and blueberry anthocyanins indicated that PPO could act directly on these pigments. However, the rate of anthocyanin degradation was stimulated by the addition of chlorogenic acid. © 1997 SCI.