|
|||||
|
|
| 铁棍山药POD特性及褐变抑制研究 | |
| 引用本文： | 赵喜亭,赵月丽,王苗,王会珍,鲁梦娇,王天亮,李明军.铁棍山药POD特性及褐变抑制研究[J].河南农业科学,2011,40(1):107-111. |
| 作者姓名： | 赵喜亭 赵月丽 王苗 王会珍 鲁梦娇 王天亮 李明军 |
| 作者单位： | 1. 河南师范大学,生命科学学院,河南,新乡,453007;河南省高校道地中药材保育及利用工程技术研究中心,河南,新乡,453007 2. 河南师范大学,生命科学学院,河南,新乡,453007 3. 温县农业科学研究所,河南,温县,454881 |
| 基金项目： | 国家"重大新药创制"科技重大专项子课题，河南师范大学博士启动基金，河南师范大学大学生创新性实验计划项目 |
| 摘 要： | 以铁棍山药为试材,采用分光光度法,研究了与其褐变相关的过氧化物酶(POD)的特性以及抑制剂对POD活力的影响.结果表明:铁棍山药POD对愈创木酚的最适反应pH为5.0,温度为50'℃,在80℃下温育5 min基本失活,酶促反应的最佳底物为愈创木酚,且最适浓度为0.04 mol/L,Km值为 0.012mol/L;L-半... |
| 关 键 词： | 铁棍山药 过氧化物酶 特性 褐变抑制 |
Study on Characteristics of Peroxidase in Dioscorea opposita Thunb.cv.Tiegun and Its Browning Inhibition |
|
| ZHAO Xi-ting,ZHAO Yue-li,WANG Miao,WANG Hui-zhen,LU Meng-jiao,WANG Tian-liang,LI Ming-jun.Study on Characteristics of Peroxidase in Dioscorea opposita Thunb.cv.Tiegun and Its Browning Inhibition[J].Journal of Henan Agricultural Sciences,2011,40(1):107-111. | |
| Authors: | ZHAO Xi-ting ZHAO Yue-li WANG Miao WANG Hui-zhen LU Meng-jiao WANG Tian-liang LI Ming-jun |
| Institution: | 1,3(1.College of Life Science,Henan Normal University,Xinxiang 453007,China;2.Wenxian Agricultural Science Institute of Henan Province,Wenxian 454881,China;3.Engineering Technology Research Center of Nursing and Utilization of Genuine Chinese Crude Drugs of Henan Province University,Xinxiang 453007,China) |
| Abstract: | In this paper,Dioscorea opposita Thunb.cv.Tiegun was used as experimental materials,and the characteristics of peroxidase related to fresh cut slices browning and the effects of inhibitors on POD activity were studied.The results showed that: The optimum reaction pH of POD for substrate guaiacol in D.opposita.Thunb.cv.Tiegun was 5.0.The optimum reaction temperature was 50℃.Its activity was nearly out when it was incubated for 5min at 80℃.The optimum substrate of enzymatic reaction was guaiacol,and the best concentration was 0.04mol/L and Km was 0.012mol/L.L-cysteine hydrochloride and ascorbic acid had the strongest inhibition effect on POD activity,citric acid had stronger inhibition effect,and the inhibition effect of phytic acid on POD was lower,while NaCl and EDTA-2Na had no significant inhibition effect.So,in order to inhibit fresh cut slices browning which results from POD,fresh cutting and other operations should be done at the lower(<20℃) or the higher(>70℃) temperature;L-cysteine hydrochloride or ascorbic acid was the best anti-browning reagent without sulphate for fresh cut slices,the second was citric acid and the third was phytic acid;the pH of anti-browning reagent solution should be lower than 5.0 or higher than 6.4. |
| Keywords: | Dioscorea opposita Thunb cv Tiegun Peroxidase Characteristics Browning inhibition |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |