摘要
酶促褐变是影响荔枝果肉加工和贮藏的重要问题,过氧化物酶(POD)被认为是参与酶促褐变的重要酶类。用丙酮粉磷酸缓冲液提取荔枝果肉中的过氧化物酶,提取液最佳离子浓度为0.3mol/L、最适pH为7、最佳提取时间为30min,最适料液比为1∶15(g∶mL)。通过丙酮粉缓冲液提取,硫酸铵沉淀和DEAE-SepharoseFF层析进行初步纯化。该酶被纯化了7.3倍,得率为6.4%。
Enzyme browning is one of the most reactions impacting quality of litchi pulp. Peroxidase is a key enzyme induing enzyme browning. Peroxidase from litchi pulp was extracted by acetone powder and phosphate buffer and purified by ammonium sulfate precipitation and DEAE-Sepharose F F hydrophobic chromatography. Highest enzyme activities were obtained in a 0.3 mol/L phosphate from acetone powder at pH 7.0, the optimum extracting time is 30 min and 1∶15 （g∶mL） of the best solid to liquid. POD from litchi pulp was purified by 7.3 fold and the yield was 6.4 %.
出处
《食品研究与开发》
CAS
北大核心
2010年第10期10-13,共4页
Food Research and Development
关键词
荔枝果肉
过氧化物酶
提取
纯化
Litchi pulp
peroxidase
extraction
purification
