莲藕中多酚氧化酶的性质

journal6 ›› 2002, Vol. 23 ›› Issue (2): 82-84.

莲藕中多酚氧化酶的性质

(1.常德师范学院生物系，湖南常德 415000;2.吉首大学生命科学与化学学院，湖南吉首 416000)

出版日期:2002-06-15 发布日期:2013-01-05
作者简介:黄建韶(1965-)，男，湖南省沅江市人，常德师范学院生物系讲师，主要从事食品的开发和研究.

Characteristics of Polyphenol Oxidase in Lotus Root

(1.Dept.of Boilogy,Changde Normal College,Changde 415000,Hunan China;2.Dept.of Resources,Jishou University,Jishou 416000,Hunan China)

Online:2002-06-15 Published:2013-01-05

摘要/Abstract

摘要：以冷冻丙酮制备莲藕多酚氧化酶丙酮粉，用分光光度法研究pH值、温度、底物浓度、抑制剂对酶活性的影响.结果表明，以邻苯二酚为底物，莲藕ppo的最适pH值为7.0，最适温度为35 ℃；Km为22.7 mmol/L，Vm为0.625 OD/min，100 ℃热处理25 s可钝化ppo的活性；抗坏血酸、亚硫酸钠为强烈抑制剂，1.75×10^-4的抗坏血酸和3.00×10^-4 的亚硫酸钠能有效抑制ppo的活性.

关键词： 莲藕, 多酚氧化酶, 褐变, 抑制剂

Abstract: The acetone powder of ppo in lotus root being extracted from ice?.cold acetone,the effects of pH,temperature,concentration of substrate,and inhibitors on ppo's activity were investigated by using the spectrophotometric method.The results showed that the optimal pH and tempearture were 7.0 and 35 ℃,Km and Vm of ppo with catechol substrate were 22.7 mmol/L and 0.625 OD/min respectively,the extinct condition of ppo was 25 s at 100 ℃,sodium sulfite and ascorbic acid were strong inhiitors,with the effective concentration being 3.00×10^-4 and 1.75×10^-4 respectively.

Key words: lotus root, polyphenol oxidase, browning, inhibitors

黄建韶, 田宏现. 莲藕中多酚氧化酶的性质[J]. journal6, 2002, 23(2): 82-84.

HUANG Jian-Shao, TIAN Hong-Xian. Characteristics of Polyphenol Oxidase in Lotus Root[J]. journal6, 2002, 23(2): 82-84.

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