富士苹果多酚氧化酶特性及褐变抑制研究

研究了富士苹果多酚氧化酶(PPO)的特性。结果表明,试验最大吸收波长为400 nm,在4℃的条件下贮存的富士苹果多酚氧化酶活性随着时间的延长逐渐降低。富士苹果多酚氧化酶的最适p H为6.5,最适温度为35℃,在80℃以上失活。不同抑制剂对富士苹果多酚氧化酶的抑制效果不同,抑制能力由高至低依次为抗坏血酸、柠檬酸、D-山梨醇、D-果糖、Na Cl、EDTA-2Na。当抗坏血酸的浓度为1 mmol/L时,富士苹果多酚氧化酶的相对活性仅为5.10%。

Study on the Polyphenol Oxidase Properties and Browning Inhibition of Fuji Apple

The polyphenol oxidase (PPO) properties of Fuji apple was studied. The result showed that the maximum absorbe wavelength was 400 nm. The PPO activity was weak as the solution with enzyme was stored at 4℃ after being extracted. The optimum pH of Fuji apple PPO was 6.5. The optimum temperature of Fuji apple PPO was 35℃ and lost its activity above 80℃. The effect of different inhibitors on the Fuji apple PPO was different. The order of the inhibitant capacity from high level to low level was ascorbic acid, citric acid, D-sorbitol, D-fructose,NaCl,EDTA-2Na. The relative activity of PPO was 5.10% when the ascobic acid concertration was 1 mmol∕L.