| 超声波对多酚氧化酶酶活力的影响及其机理 |
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| 引用本文： | 王文宗,李 琳,林鸿佳,陈 玲,李 冰. 超声波对多酚氧化酶酶活力的影响及其机理[J]. 食品科学, 2010, 31(17): 331-334. DOI: 10.7506/spkx1002-6630-201017074 |
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| 作者姓名： | 王文宗 李 琳 林鸿佳 陈 玲 李 冰 |
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| 作者单位： | 华南理工大学轻工与食品学院 |
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| 基金项目： | 国家“863”计划重点项目(2007AA100405)；广东省教育厅产学研基地科技成果转化重大项目(cgzhzd0704)；科技部国际科技合作计划项目(2009DFA32070) |
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| 摘 要： | 以多酚氧化酶(PPO)为对象，研究不同超声波条件对PPO 酶活力的影响及其机理。结果表明：PPO 酶活力随着超声时间增加而降低，随着超声波功率增大先略增大然后逐渐降低；在超声波作用下PPO 的稳定温度和pH值分别为40℃和6.8；经超声波处理后的PPO，其动力学参数米氏常数Km 增大、最大反应速率Vmax 减小；PPO 二级结构中β- 转角相对减少。
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| 关 键 词： | PPO 超声波 酶活 |
| 收稿时间： | 2010-06-30 |
Effect and Mechanisms of Ultrasonic Treatment on Polyphenol Oxidase Activity |
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| WANG Wen-zong,LI Lin,LIN Hong-jia,CHEN Ling,LI Bing. Effect and Mechanisms of Ultrasonic Treatment on Polyphenol Oxidase Activity[J]. Food Science, 2010, 31(17): 331-334. DOI: 10.7506/spkx1002-6630-201017074 |
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| Authors: | WANG Wen-zong LI Lin LIN Hong-jia CHEN Ling LI Bing |
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| Affiliation: | College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China |
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| Abstract: | The effects of different ultrasonic treatment conditions on polyphenol oxidase (PPO) activity were investigated. Meanwhile, related mechanisms were explored. The results indicated that with prolonged ultrasonic treatment time, PPO activity initially increased, followed by a decrease. Higher ultrasonic power resulted in a slight increase followed by a gradual decrease. The stable temperature and pH for PPO treated by ultrasonic were respectively 40 ℃ and 6.8, respectively. After ultrasonic treatment, an increase in the Km of PPO and a decrease in its Vmax were simultaneously observed, and the content of β -turn secondary structures decreased. |
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| Keywords: | polyphenol oxidase ultrasonic enzyme activity |
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