洋葱过氧化物酶活性测定及性质分析

目的]寻找过氧化物酶含量丰富且活性高而稳定的植物原料。方法]从洋葱中分离、纯化过氧化物酶并测定其活性,同时对其酶学性质进行鉴定并研究NaHSO3、抗坏血酸和EDTA对酶活性的影响。结果]洋葱过氧化物酶在20～60 s内反应速度恒定,证明酶有活性;所提过氧化物酶的最适反应pH值为6.5,最适反应温度为60℃,温度高于100℃时,过氧化物酶基本失活;抗坏血酸和NaHSO3对过氧化物酶活性有抑制作用,且随NaHSO3浓度增加,其对酶活性的抑制作用增强;EDTA对酶活性的抑制作用不明显。结论]该研究为过氧化物酶加工工业的进一步发展提供了借鉴。随着NaHSO3浓度的增加,抑制作用逐渐加强;EDTA的抑制效果最不明显。

Activity Determination and Property Analysis on Peroxydase in Onion

Objective]The purpose was to find plant raw material with abundant high active and stable peroxydase.Method]The peroxydase was isolated and purified from onion and its activity was determined.Meanwhile,its enzymological property was identified and the influence of NaHSO3,ascorbic acid and EDTA on enzyme activity was studied.Result]The reaction velocity of peroxydase from onion was constant in 20-60 s,demonstrating that the enzyme was active.The optimal pH value and temperature for reaction of the extracted peroxydase was 6.5 and 60 ℃ and the peroxydase was deactivated basically when the temperature was higher than 100 ℃.Ascorbic acid and NaHSO3 had inhibition action on peroxydase activity and their inhibition action on peroxydase activity was strengthened along with the increasing of NaHSO3 concn.The inhibition action of EDTA on peroxydase activity was not obvious.Conclusion]This study provided reference for further development of processing industry of peroxydase.