摘要
为解决板果加工褐变的问题，采用分光光度法对板采果肉中多酚氧化酶的性质进行了研究，分别求出该酶的适宜温度为40～60℃，最适pH值为4．0和7．0，Vmax=0．93吸光度／min，Km＝76．15mmol／L。并探讨了该酶的热稳定性以及抑制剂氛化钠、柠檬酸、四硼酸钠、亚硫酸氢钠和杭坏血酸对酶活力的影响。
Based on the browning phenomenon in the process of chestnut, the properties of polyphenol oxidase in the kernel of chestnut were investigated with spectrophotometer and the optimum temperature (40- 60℃ ), the optimum pH (4. 0. 7. 0 ), Vmax (0. 93 absorbance/min )and Km (76. 15mmol/L )were obtained the thermodvnamie stabilitr of the enzyme and the ac- tivitr of polvphenol oxidase influenced by inhibitors NaHSO,,Vc,citric acid,sodium thtraborate and NaCl were also sur- veyed.
出处
《上海交通大学学报（农业科学版）》
2001年第3期174-178,共5页
Journal of Shanghai Jiaotong University(Agricultural Science)
基金
浙江省重大攻关项目(981102013)
关键词
板栗
多酚氧化酶
性质
chestnut
polyphenol oxidase
properties
