雪莲果多酚氧化酶性质及其抑制方法研究

从雪莲果块根中提取多酚氧化酶(PPO),对其最适反应pH、最适反应温度、热稳定性进行研究,同时研究了VC、氯化钠、柠檬酸、蔗糖、柠檬汁和橘子汁对PPO活性的影响。结果表明:雪莲果PPO的最适反应pH为6.4,最适反应温度为30℃,在80、90、100℃分别处理300、240、220 s时完全失活。NaCl和蔗糖对雪莲果PPO活力没有影响,VC、柠檬酸、柠檬汁和橘子汁对其有很好的抑制作用,柠檬汁和橘子汁可作为天然抑制剂应用于雪莲果加工中。VC、柠檬酸对PPO的抑制作用高度显著,橘子汁、VC与柠檬酸的交互作用对PPO活性有显著影响。

Study on Properties and Inhibition Methods of Polyphenol Oxidase from Yacon

Polyphenol oxidase(PPO) was extracted from yacon roots,and its properties were studied.Its optimum activity pH was 6.4.The optimum temperature was 30℃.The PPO was inactivated when incubated at 80,90,100℃for 300,240,200 s respectively.NaCl and sucrose had no effect on PPO activity.The activity was inhibited by ascorbic acid, citric acid,lemon juice and orange juice.Lemon juice and orange juice could be applied in yacon processing as safe, harmless and natural inhibition methods of enzymatic browning.vitamin C and citric acid had highly significant effects on PPO activity.orange juice,the interaction of vitamin C and citric acid had significant effects.