摘要
介绍了果实和蔬菜中过氧化物酶催化的反应 ,过氧化物酶的底物、最适 p H和最适温度 ,过氧化物酶的热失活与酶的恢复和再生 ,过氧化物酶的化学物质抑活。
This paper gave an overview of peroxidases (POD) in fruits and vegetables, including its substrates, reactions, and its optimum pH and temperatures, its deactivity and regeneration.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2000年第1期69-73,共5页
Food and Fermentation Industries
关键词
水果
蔬菜
过氧化物酶
催化
酶活性
fruits, vegetables, peroxidasesZ]GAO Min (Chengguanqu Environmental Protection Bureau, Lanzhou 730030) Abstract: The EM biotechnology applied to raising layers can reduce egg cholesterol by 52.05% ～ 67.78%, retain high protein nutrient a
