摘要
对大豆氧化还原酶系中的多酚氧化酶和过氧化物酶的酶学特性进行了较深入系统地研究，其中包括酶活力、酶热稳定性、pH值的影响，以及大豆卵磷脂、二巯基丙醇对酶活力的抑制作用。结果表明多酚氧化酶在120℃时，酶活力值已达到不可逆失活状态，pH6～7时酶活力最大，当二巯基丙醇的浓度为1.5m mol/L时其酶活力降至6％以下。过氧化物酶具有较高的耐热性，酶活力最适的pH值为5.5左右，大豆卵磷脂浓度达到80mg/L时其酶活力可降至20％左右。
This article made a systematic and deep research on the property of soybean polyphenol oxidase and soybean peroxidase,including the function of the activity of polyphenol oxidase,heat stability,pH value as well as the inhibiting effect of soybean lecithin and dimercaprol.The result showod that the activity of polyphenol oxidase reached irreversible status at the temperature of 120℃.When pH value was between 6－7,the enzymatic activity was the highest .As the concentration of dimercaprol was 1.5m mol/L the activity of enzyme droped to as low as 6％.Soybean peroxidase showed a strong heat resistance .The proper pH value was 5.5.When the concentration of soybean lecithin reached 80mg/L,the activity of enzyme declined around 20％.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第6期32-35,共4页
Food Science
关键词
大豆多酚氧化酶
大豆对氧化物酶
酶活力
酶热稳定性
Soybean Polyphenol Oxidase Soybean Peroxidase Enzymatic Activity Enzymatic Heat Stability Inhibiting effect Soybean lecithin Dimercaprol
