摘要
研究了温度、pH、几种还原剂对枇杷果实多酚氧化酶活性的影响。结果表明:以邻苯二酚为作用底物,该酶的最适温度为25℃、最适pH为6.3,抗坏血酸、L-半胱氨酸、亚硫酸钠等还原剂对该酶活性有明显的抑制作用。
Effect factors of polyphenol oxidase （PPO） in loquat fruits were studied. The results showed that the optimum temperature was 25℃, and the optimum pH of PPO was 6.3. Ascorbic acid, L- cysteine and sodium sulfite could evidently inhibit the activity of PPO.
出处
《氨基酸和生物资源》
CAS
2005年第3期32-34,共3页
Amino Acids & Biotic Resources
关键词
枇杷
多酚氧化酶
活性
loquat fruit
polyphenol oxidase
activity
