摘要
从新疆无核白葡萄中分离出多酚氧化酶（PPO）并对其部分特性进行了研究。结果表明其最适pH为７，且在pH３处存有相对活力的45%，最适温度为20℃。酶催化反应动力学方程为，对[S]来说属于分数级反应。PPO对儿茶素和咖啡酸的催化能力强于绿原酸和邻苯二酚，对一元酚和对间二酚不起作用。本研究为探明新疆无核白葡萄荫干过程中酶促褐变的内部原因提供了理论依据。
Polyphenoloxidase (ppo) was extracted from Thompson seedless grape grown in Xingjiang and its characteristics were studied. The optimal temperature and pH were 20℃ and 7.0 respectively, but 45% activity was seen at pH 3.0. The Michaelis equation was V=0.091[S]/(54.01+[S]).It followed the reaction of point-kinetics. The PPO showed higher affinity toward the catechin and caffeic acid than toward the chlorogenic acid and catechol.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第12期43-45,共3页
Food Science
关键词
无核白葡萄
多酚氧化酶
特性研究
Thompson seedless grape
Polyphenoloxidase
Characteristics
