| 鲜切茄子酶促褐变的过氧化物酶的特性研究 |
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| 引用本文： | 刘春丽,陈欲云. 鲜切茄子酶促褐变的过氧化物酶的特性研究[J]. 四川轻化工学院学报, 2012, 0(2): 8-11 |
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| 作者姓名： | 刘春丽 陈欲云 |
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| 作者单位： | [1]四川理工学院生物工程学院,四川自贡643000 [2]四川理工学院化学与制药工程学院,四川自贡643000 |
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| 摘 要： | 鲜切茄子在切片、贮藏和货架销售过程中易发生酶促褐变,从而降低其品质。文章对鲜切茄子褐变的过氧化物酶的酶学特性进行了深入研究。结果表明：茄子皮的过氧化物酶活性略高于茄子肉,过氧化物酶的最适pH为6左右,在pH6～8范围内较稳定;该酶的最适反应温度为40℃左右,对热稳定性较差,90℃加热4 min,过氧化物酶完全失去活性。考察了抗坏血酸、L-半胱氨酸、亚硫酸氢钠对茄子过氧化物酶的抑制作用,其抑制效果依次是抗坏血酸〉L-半胱氨酸〉亚硫酸氢钠。
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| 关 键 词： | 鲜切茄子 酶学特性 过氧化物酶 |
Study on the Characteristics of Enzyme Browning of Peroxidase in Fresh-cut Eggplant |
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| LIU Chun-li,CHEN Yu-yun. Study on the Characteristics of Enzyme Browning of Peroxidase in Fresh-cut Eggplant[J]. Journal of Sichuan Institute of Light Industry and Chemical Technology, 2012, 0(2): 8-11 |
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| Authors: | LIU Chun-li CHEN Yu-yun |
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| Affiliation: | 1.School of Bioengineering,Sichuan University of Science ＆ Engineering,Zigong 643000,China; 2.School of Chemistry and Pharmaceutial Engineering,Sichuan University of Science ＆ Engineering,Zigong 643000,China) |
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| Abstract: | Enzyme browning is likely to occur in the process of cut,storage and sell of fresh-cut eggplant,which lower the quality of eggplant.The enzymology properties of peroxidase in the browning of fresh-cut eggplant is lucubrated.The results showed the activity of peroxidase of the skin is slightly higher than the flesh and the optimum pH of peroxidase was 6.Peroxidase is stable when the pH ranges from 6 to 8.the The optimum temperature of peroxidase was 40℃ and it is not stable in the heat.Peroxidase lost its activity completely when it was heated at 90℃ for 4 minutes.This paper studied the inhibiting effect of Vc,citric acid and NaHSO3 on the activity of peroxidase of eggplant,and the result was Vccitric acid NaHSO3. |
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| Keywords: | fresh-cut eggplant enzymology properties peroxidase |
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