| 梅州金柚果肉中多酚氧化酶特性的研究 |
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| 引用本文： | 黎婕, 陈中, 林伟锋. 梅州金柚果肉中多酚氧化酶特性的研究[J]. 食品工业科技, 2013, (21): 180-182. DOI: 10.13386/j.issn1002-0306.2013.21.063 |
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| 作者姓名： | 黎婕 陈中 林伟锋 |
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| 作者单位： | 1.华南理工大学轻工与食品学院 |
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| 摘 要： | 以邻苯二酚为底物,采用分光光光度计测定氧化物的方法对金柚果肉多酚氧化酶(PPO)的特性进行研究。结果表明,PPO最大吸收波长为422nm,最适温度范围为50~70℃,最适pH范围为6.0~6.6,在本实验条件(pH6.4,60℃)下,K m=0.947mol/L、V max=0.375U/min,高于80℃处理PPO开始被钝化。
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| 关 键 词： | 梅州金柚 多酚氧化酶 酶学特性 |
| 收稿时间： | 2013-04-18 |
Study on enzymatic characteristics of Polyphenol Oxidase ( PPO) in pomelo |
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| LI Jie, CHEN Zhong, LIN Wei-feng. Study on enzymatic characteristics of Polyphenol Oxidase ( PPO) in pomelo[J]. Science and Technology of Food Industry, 2013, (21): 180-182. DOI: 10.13386/j.issn1002-0306.2013.21.063 |
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| Authors: | LI Jie CHEN Zhong LIN Wei-feng |
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| Affiliation: | 1.Institute of Light Industry and Food science, South China University of Technology |
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| Abstract: | Using catechol as substrates, the characteristics of polyphenol oxidase ( PPO) extracted from pomelo were studied by spectrophotometer. The results showed that the maximum absorption wavelength of PPO was422nm, the optimum range of temperature and pH of PPO were 5070℃ and 6.06.6 respectively.K m was 0.947mol /L, V max was 0.375U /min.The PPO was inactivated when the temperature was higher than 80℃. |
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| Keywords: | pomelo polyphenol oxidase enzymatic characteristics |
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