食品工业科技2011，Vol.32Issue(7)：105-108,4.
山药过氧化物酶的特性及抑制研究
Study on properties and inhibitions of peroxidase from Dioscorea Hemsleyi
高义霞 1周向军 1张继 1张艳芳2
作者信息
- 1. 天水师范学院生命科学与化学学院,甘肃天水,741001
- 2. 西北师范大学生命科学学院,甘肃兰州,730070
- 折叠
摘要
Abstract
Peroxidase (POD) of Dioscorea Hemsleyi was determined spectrophotometrically at 470nm using guaiacol as substrate,and the effect of different temperature,pH,substrate concentration,enzyme concentration, inhibitor and activator on POD were studied.The results showed that the optimum pH and temperature of POD were pH6.0 and 60℃ respectively,and Km=0.08231 mol/L,Vmac=541.518U/(g·min).The order of inhibitors effects on POD was as follows :Vc＞L-Cys＞NaHSO3＞citric acid＞EDTA, and the order of activators effects on POD was as follows :CuSO4＞FeCl3.关键词
山药/过氧化物酶/酶促褐变/特性/抑制Key words
Dioscorea Hemsleyi/peroxidase/enzymatic browning/properties/inhibition分类
轻工纺织引用本文复制引用
高义霞,周向军,张继,张艳芳..山药过氧化物酶的特性及抑制研究[J].食品工业科技,2011,32(7):105-108,4.
