摘要
研究赵州雪花梨多酚氧化酶的酶学特性。结果表明:以邻苯二酚为底物,雪花梨中多酚氧化酶的最适pH值为7.0,最适温度为25℃;底物浓度与酶活成正相关,90℃处理4min可钝化其活性;酶反应动力学研究表明,以邻苯二酚为底物时,Vmax=437U/min,Km=0.0156mM。
Zhaozhou snow pear as the material,enzymatic characteristics of polyphenol oxidase（PPO）was studied in this paper.The results showed that the optimum pH for the pear PPO was 7.0and the optimum temperature was 25℃ with catechol as substrate.There was a positive correlation between the consistency of substrate and the enzyme activity,which would be inactivated after treated in 90℃ for 4min.The research of enzymatic reaction kinetics showed the best activity toward catechol was Vmax = 437 U/min,Km = 0.015 6mM.
出处
《食品与机械》
CSCD
北大核心
2010年第5期10-12,共3页
Food and Machinery
关键词
赵州雪花梨
多酚氧化酶
酶学特性
Zhaozhou snow pear
polyphenol oxidase
enzymatic characteristics
