| 紫甘薯多酚氧化酶性质探讨 |
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| 引用本文： | 阮先乐,桑志伟,张杰,陈龙.紫甘薯多酚氧化酶性质探讨[J].辣椒杂志,2011(1):41-43. |
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| 作者姓名： | 阮先乐 桑志伟 张杰 陈龙 |
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| 作者单位： | 1. 周口师范学院生命科学系,河南周口,466000
2. 周口市园林处,河南周口,466000 |
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| 摘 要： | 甘薯是世界上一种重要的粮食和能源作物,由于加工过程中其组织中的多酚氧化酶易催化多酚类物质氧化成黑色素,严重影响了其加工品质.以济薯18为材料,研究了pH值、温度、底物浓度等对其多酚氧化酶(PPO)活性的影响.结果表明:紫甘薯济薯18中PPO活性在360 am处最大,其最适反应时间为11 min,最适pH值6.5,最适温...
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| 关 键 词： | 甘薯 多酚氧化酶 性质 |
Characterization of Polyphenoloxidase in Purple Sweet Potato |
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| Ruan Xianle,Sang Zhiwei,Zhang Jie,Chen Long.Characterization of Polyphenoloxidase in Purple Sweet Potato[J].Journal of China Capsicum,2011(1):41-43. |
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| Authors: | Ruan Xianle Sang Zhiwei Zhang Jie Chen Long |
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| Institution: | Ruan Xianle1 Sang Zhiwei 2 Zhang Jie1 Chen Long 1 (1 Department of Life Science,Zhoukou Normal University,Zhoukou 466000 ) (2 Zhoukou Municipal Garden Administration,Zhoukou 46600 ) |
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| Abstract: | Sweet potato is an important food and energy crop in the world. Browning performed easily in sweet potato processing, because of polyphenoloxidase. A purple sweet potato variety Jishu 18 was used as a material in this study to characterize sweet potato polyphenoloxidase （PPO） by spectrophotometry at different pH, temperatures, concentrations of substrate,etc. The result showed that the optimum pH was 6.5, the optimum temperature 20℃, the optimum concentration of substrate 0.3%, the optimum time of reaction 11 min and the optimum wavelength 360nm for the greatest PPO activity. |
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| Keywords: | sweet potato polyphenoloxidase enzymatic property |
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