安徽农业科学2011，Vol.39Issue(20)：12027-12028,12033,3.
蒲菜多酚氧化酶的酶学性质研究
Enzyme Property of Polyphenol Oxidase (PPO)in Typha latifolia
孔庆新 1祝冬青1
作者信息
- 1. 江苏食品职业技术学院,江苏,淮安,223001
- 折叠
摘要
Abstract
[Objective] The enzyme Property of Polyphenol Oxidase in Typha latifolia was studied. [Methods] The absorbing band and the kinetic property of Typha latifolia PPO were researched in this paper. And the effects of temperature, pH, substrate concentration and inhibition on PPO activity were also studied. [ Results] The biggest absorption peaks of PPO catalysis pyrocatecho was 415 nm. The kinetic equation was V=0.982[S]/ (4.97 + [S]).K stood for reaction speed; [ S] stood for concentration of substrate. The optimum temperature of PPO was 30 ℃ and the optimum pH was 6.8. It had inhibiting effect on the activity of polyphenol oxidase when it had been heated above 95 ℃ and lasted 2 min. It had inhibiting effect on the activity of PPO when pH < 5.4 or pH > 7.2. Citric acid, Na2SO3, ascorbic acid and EDTA-2Na can a-vailably inhibit PPO activity. [ Conclusion] Results of Typha latifolia PPO enzyme property can provide scientific basis for the study and development of Typha latifolia.关键词
蒲菜/多酚氧化酶/酶学性质Key words
Typha latifolia/ Polyphenol oxidase/ Enzyme property分类
农业科技引用本文复制引用
孔庆新,祝冬青..蒲菜多酚氧化酶的酶学性质研究[J].安徽农业科学,2011,39(20):12027-12028,12033,3.
