摘要
采用分光光度法,研究了菊芋组织中多酚氧化酶(PPO)的活性,以及PPO的最适pH、最适温度、热稳定等特性和不同化学物质对PPO的抑制效果。结果表明,其最适pH为7.4,pH 3.5环境可有效抑制酶活性;最适温度为45℃,在70℃以下,其热稳定性较强,大于80℃时,热稳定性急剧下降,生产上可采用80℃热处理2 min使酶失活;0.04 mol.L-1的柠檬酸和亚硫酸氢钠对PPO活性都有较强的抑制作用。
The activities of polyphenol oxdase（PPO） were studied in this paper by spectrophotometry including conditions of optimum pH,optimum temperature,stability to heat,and the effect of different inhibitors.The results indicated that the optimum pH and temperature of artichoke PPO were 7.4 and 45 ℃ respectively.The enzyme activity was suppressed by 80 ℃ heating treatment for 2 min.Citric acid（CA） and NaHSO3 were strong inhibitors,the effective concentration of these inhibitors was 0.04 mol·L-1.
出处
《西北农业学报》
CAS
CSCD
北大核心
2010年第8期185-187,206,共4页
Acta Agriculturae Boreali-occidentalis Sinica
基金
陕西教育学院重点科研基金项目(07KJ05Z)
关键词
菊芋
多酚氧化酶
酶活性
褐变
Artichoke
Polyphenol oxidase（PPO）
Enzyme activity
Browning
