| 虾体多酚氧化酶特性及其抑制技术研究进展 |
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| 引用本文： | 蔡燕萍,张建友. 虾体多酚氧化酶特性及其抑制技术研究进展[J]. 食品工业科技, 2012, 33(13): 424-428,432 |
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| 作者姓名： | 蔡燕萍 张建友 |
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| 作者单位： | 浙江工业大学生物与环境工程学院,浙江杭州,310014 |
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| 摘 要： | 多酚氧化酶是虾体中普遍存在的一种含铜金属蛋白,它是虾体发生黑变的主要原因,也是虾保鲜品质控制中亟待解决的技术关键。研究多酚氧化酶的酶学特性,抑制酶促褐变,对于提高虾的食用价值和商品价值至关重要。本文综合介绍了多酚氧化酶的虾体分布、活性特征、分离纯化、分析测定、黑变机理及其抑制方法。
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| 关 键 词： | 多酚氧化酶 活性 虾体黑变 抑制机理 |
Research progress in characterization and inhibition of shrimp polyphenol oxidase |
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| CAI Yan-ping,ZHANG Jian-you. Research progress in characterization and inhibition of shrimp polyphenol oxidase[J]. Science and Technology of Food Industry, 2012, 33(13): 424-428,432 |
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| Authors: | CAI Yan-ping ZHANG Jian-you |
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| Affiliation: | *(College of Biological and Environmental Engineering,Zhejiang University of Technology,Hangzhou 310014,China) |
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| Abstract: | Polyphenol oxidase,a copper-containing enzyme widely existed in shrimp,is one of the principal causes of melanosis occurring in shrimp.It is also the technical problem to be solved at present.It’s important to study the enzymology characteristics and inhibition of shrimp polyphenol oxidase,which improve the edibleness as well as the economic commercial value.The distribution,characterization,extraction,purification and measurement were described.The possible inhibiting effect of some chemical substances or other physical methods on shrimp polyphenol oxidase was also introduced. |
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| Keywords: | polyphenol oxidase activity melanosis inhibition mechanism |
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