摘要
以邻苯二酚为底物，采用分光光光度计测定氧化物的方法对金柚果肉多酚氧化酶（PPO）的特性进行研究。结果表明，PPO最大吸收波长为422nm，最适温度范围为50-70℃，最适pH范围为6．0-6．6，在本实验条件（pH6．4，60％）下，Km=0．947mol／L、Vmax=0．375U／min，高于80℃处理PPO开始被钝化。
Abstract：Using catechol as substrates, the characteristics of polyphenol oxidase（PPO） extracted from pomelo were studied by spectrophotometer.The results showed that the maximum absorption wavelength of PPO was 422nm,the optimum range of temperature and pH of PPO were 50-70℃ and 6.0-6.6 respectively.Km was 0.947mol/L, Vmax was 0.375U/min.The PPO was inactivated when the temperature was higher than 80℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第21期180-182,186,共4页
Science and Technology of Food Industry
关键词
梅州金柚
多酚氧化酶
酶学特性
pomelo
polyphenol oxidase
enzymatic characteristics
