| 天山雪莲果多酚氧化酶的特性研究 |
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| 引用本文： | 刘姝,王渊,方佳,刘冬志,韩丽丽.天山雪莲果多酚氧化酶的特性研究[J].安徽农学通报,2012,18(17):37-40. |
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| 作者姓名： | 刘姝 王渊 方佳 刘冬志 韩丽丽 |
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| 作者单位： | 新疆大学资源与环境科学学院,新疆乌鲁木齐830046 绿洲生态教育部重点实验室,新疆乌鲁木齐830046;新疆众和股份有限公司,新疆乌鲁木齐,830046 |
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| 摘 要： | 以新鲜的天山雪莲果为材料,研究了多酚氧化酶(PPO)的最适pH、最适温度,拟合了米氏方程并求得了Km、Vmax,并探讨了不同抑制剂对PPO的活性影响。结果表明:天山雪莲果多酚氧化酶最适反应pH为6.5,最适温度为45℃;以邻苯二酚为底物,km=0.061mol/L,Vmax=776.4U/min·g;在选定的浓度范围内抑制剂对PPO的抑制作用大小为:NaHSO3﹥L-cys﹥Vc﹥柠檬酸。
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| 关 键 词： | 天山雪莲果 多酚氧化酶 褐变 抑制剂 |
Study on Characteristics of Polyphenol Oxidase from Yacon |
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| Institution: | Liu Shu1 et al.(1 College of Resources and Environment Science,Xinjiang University,Urumqi 830046,China;Key Laboratory of Oasis Ecology,Education Ministry,Urumqi 830046,China) |
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| Abstract: | In this study,with fresh material of Tianshan Yacon,The optimum polyphenol oxidase（PPO）,optimum pH,optimum temperature,the fitting of the Michaelis-Menten equation and obtained the Km and Vmax,and explore the different inhibitionagents on PPO activity.Using catechol as substrate,the Km and Vmax were 0.061mol/L,776.4U/g·min respectively.The four inhibitors had different effects on inhibiting enzymatic browning and the inhibiting effect are as follow： citric acid〉L-cysteine〉ascorbic acid〉acetic acid. |
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| Keywords: | Tianshan Yacon Polyphenol oxidase Browning Inhibitors |
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