摘要
以邻苯二酚为底物采用分光光度计测定氧化产物的方法分析ClO2对小白杏果肉中多酚氧化酶(PPO)的活性、最适温度、最佳pH值、热稳定性等性质的影响。结果表明,50 mg/L ClO2溶液处理PPO 60 min对PPO的一些特性并没有多大影响,包括使PPO活性最大时的pH(5.0)、温度(35℃)和最终产物的最大吸收波长(411 nm)。ClO2溶液浓度从5 mg/L增加到50 mg/L,PPO活性由88.64%下降到51.36%。10、50 mg/L ClO2溶液处理PPO 20 min,PPO活性受到一定的抑制,延长ClO2溶液的处理时间,PPO活性并没有明显下降。在处理温度(80℃),10、50 mg/LClO2溶液处理过的PPO失活;在存储温度(0、20℃),ClO2溶液处理过的PPO活性受到抑制。
Taking catechol as substrate, a research was made on effects of chlorine dioxide（ClO2 ） treatment on the activity and characteristics of polyphenol oxidase（PPO） of ＂Xiaobai＂ apricots by spectrophotometer, including its catalytic characteristics, the optimum temperature, the optimum pH, the thermodynamic stability of enzyme and so on. The results showed that the treatment with 50 mg/L ClO2 for 1 h did not affect some characteristics of the PPO, including its optimum pH value（5.0） and temperature（35 ℃） as well as the maximum absorption wavelength （411 nm） of the final products. When the concentration of ClO2 increased from 5 to 50 mg/L, residual PPO activities decreased from 88.64% to 51.36% For 10 and 50 mg/L ClO2 treatments, partial inhibition of PPO was achieved within 20 min and the PPO activities did not significantly decreased after 20 min. The inhibition and inactivation of PPO by ClO2 treatment were observed at processing temperatures （80 ℃） and storing temperatures （0 ℃ and 20 ℃）.
出处
《食品科技》
CAS
北大核心
2008年第12期50-54,共5页
Food Science and Technology
基金
国家自然基金资助项目(20362008)
教育部新世纪优秀人才支持计划(NCET-04-0987)
新疆大学青年教师科研启动基金资助(QN070115)
关键词
保鲜
小白杏
多酚氧化酶
褐变
邻苯二酚
CLO2
preservative
＂Xiaobai＂ apricots
polyphenol oxidase
browning
catechol
chlorine dioxide
