中华寿桃果肉多酚氧化酶的纯化研究

 研究了影响中华寿桃果肉褐变的关键酶——多酚氧化酶(PPO)的纯化。结果表明,采用30%硫酸铵盐析、Phenyl Toyopearl柱层析、90%硫酸铵再次盐析、Sephadex G-25、DEAE-Sepharose柱层析等5步分离,可得到电泳均一的PPO,其纯化倍数为110倍,产率为0.36%,分子量约为66.0kD。

Purification of Polyphenol Oxidase of ‘Zhonghuashoutao'''' Peach Flesh

The polyphenol oxidase (PPO) in peach flesh was extracted and purified. The results showed that polyphenoloxidase was purified from Zhonghuashoutao peach flesh by five steps: Ammonium sulfate fractionation with saturation30%, Phenyl Toyopearl, ammonium sulfate fractionation with saturation 90%, Sephadex G-25 filtration, and DEAE-sepharoseanion column chromatography in turn. Through these steps, PPO was purified to electrophoretic homogeneity. SDS-PAGEshowed the protein as a single polypeptide with a molecular weight of about 66.0kD. The final purification fold and ratio ofrecovering protein are 110 and 0.36%, respectively.