食品工业科技Issue(9)：80-82,3.
结球生菜多酚氧化酶动力学特性研究
Study on the kinetic character of polyphenol oxidase in iceberg lettuce
摘要
Abstract
For solving the problem of browning in the process and storage of iceberg lettuce,the Kinetic Character of polyphenol oxidase（PPO）in iceberg lettuce were studied.Analysised the PPO activity in different pH,temperature and substrate concentration,established the kinetic equation of iceberg lettuce browning.The results showed that the optimum pH and temperature of lettuce PPO was 8.0 and 40℃,respectively.The reaction kinetic of enzymatic browning was accordant with michaelis equation,the Km and vmax were 0.0691mol/L and 26.5957U/min,respectively.The PPO activity in iceberg lettuce leaf tissue was very strong,little difference of PPO activity in the organization of petiole and stems,but lower than in the leaf tissue.And the PPO activity was 6.12U/min in iceberg lettuce stems incision which had some browning,much higher than no browning part.关键词
结球生菜/多酚氧化酶/褐变/动力学Key words
iceberg lettuce/polyphenol oxidase/browning/kinetic分类
轻工纺织引用本文复制引用
饶先军,刘升,王则金,冯双庆,颜丽萍..结球生菜多酚氧化酶动力学特性研究[J].食品工业科技,2011,(9):80-82,3.基金项目
国家863计划课题 （）
国家“十一五”科技支撑项目 （）
