| 雪梨果肉多酚氧化酶的活性研究与纯化 |
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| 引用本文： | 李桂琴,刘坤,张玉星. 雪梨果肉多酚氧化酶的活性研究与纯化[J]. 食品科学, 2007, 28(12): 297-300 |
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| 作者姓名： | 李桂琴 刘坤 张玉星 |
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| 作者单位： | 河北经贸大学生物科学与工程学院； 河北农业大学园艺学院 河北石家庄050061河北农业大学园艺学院； 河北保定071001； 河北石家庄050061； |
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| 摘 要： | 以雪梨果实为试材,通过以邻苯二酚为底物测定氧化产物的方法,测定温度、pH值、抑制剂、不同成熟期及不同部位对PPO活性的影响。结果表明:最适pH值为6.4;最适温度为25℃;不同成熟期PPO的活性不同;1mol/L的亚硫酸钠为较好的抑制剂;果肉内部PPO活性最高,果肉中部的PPO活性最低。粗提液又经30%硫酸铵沉淀去杂和80%饱和度硫酸铵析出、Sephadex-G200柱层析及HiPrepTM16/10QXL离子柱层析,得到电泳均一的PPO,分子量43kD。
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| 关 键 词： | 雪梨 多酚氧化酶(PPO) 层析 |
| 文章编号： | 1002-6630（2007）12-0297-04 |
| 收稿时间： | 2007-09-25 |
| 修稿时间： | 2007-09-25 |
Characteristic and Purification of Polyphenol Oxidase from Snow Pear Flesh |
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| LI Gui-qin,LIU Kun,ZHANG Yu-xing. Characteristic and Purification of Polyphenol Oxidase from Snow Pear Flesh[J]. Food Science, 2007, 28(12): 297-300 |
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| Authors: | LI Gui-qin LIU Kun ZHANG Yu-xing |
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| Affiliation: | 1.Biological Science and Engineering Institute, Hebei University of Economics and Business, Shijiazhuang 050061, China; 2.College of Horticulture, Agricultural University of Hebei, Baoding 071001, China |
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| Abstract: | The polyphenol oxidase (PPO) in snow pear flesh was extracted and purified. The results showed that the optimum pH for PPO is 6.4; the optimum temperature for PPO is 25 ℃; the PPO activity changed at different stages; the 1 mol/L sodium sulfite is a better inhibitor and the PPO activity is largest in the interior of pear fleash.Oxidase was purified from snow pear flesh by four steps: Ammonium sulfate fractionation with saturation 30%, ammonium sulfate fractionation with saturation 80%, Sephadex-G200 filtration and HiPrepTM16/10 QXL column chromatography in turn. Through these steps, PPO was purified to electrophoretic homogeneity. SDS-PAGE showed the protein as a single polypeptide with a molecular weight of about 43.0 kD. |
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| Keywords: | pear phenol oxidize (PPO) chromatography |
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