摘要
采用分光光度法对马铃薯中多酚氧化酶的酶学特性进行了较深入系统的研究,其中包括酶活力、酶热稳定性以及pH、温度、抑制剂对酶活性的影响。结果表明,多酚氧化酶的最适pH为6.6,最适温度为30℃;酶热失活遵循一级动力学原理,二巯基丙醇、亚硫酸钠、半胱氨酸、抗坏血酸对酶活性有较强的抑制作用。
This article made a systematic and deep research on the property of potato polyphenol oxidase by spectrophotometry,including the activity of polyphenol oxidase,heat stability as well as the effects of pH,temperature,inhibitors of PPO s activity.The result showed that the optimum pH and temperature were6.6and30℃,temperature stability of enzyme fulfilled the first order kinetics of inactivation,dimercaprol,sodium Sulfite,cysteine,ascorbic acid showed a strong inhibitory effect on activity of polyphenol oxidase.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第4期39-41,共3页
Science and Technology of Food Industry
关键词
马铃薯
多酚氧化酶
酶活力
酶热稳定性
褐变
potato
polyphenol oxidase
enzymatic activity
enzymatic heat stability
browing
