食品工业科技Issue(2)：154-156,159,4.
西葫芦多酚氧化酶酶学特性研究
Study on characteristics of polyphenol oxidase of Cucurbita pepo L.
摘要
Abstract
The characteristics of polyphenol oxidase （PPO）of Cucurbita pepo L.and effect of various inhibitors to PPO were studied by spectrophotometer.The results showed that the optimum pH and temperature were 6.6 and 35℃. However,the PPQ was inactivated in 90℃ water for 5min.The kinetics of enzyme-catalyzed reaction of PPO was in accord with Michaelis-Menten equation,the Km, Vmax of kinetic equation were 0.0417mol/L,208.33U using catechol as substrate,respectively.Four kinds of inhibitors had different effects on PPO, and the order of PPO as NaHSO3〉 L-Cysteine 〉 ascorbic acid 〉 citric acid.关键词
西葫芦/多酚氧化酶/酶活/抑制剂Key words
Cucurbita pepo L./polyphenol oxidase （PPO）/enzymatic activity/inhibitor分类
轻工纺织引用本文复制引用
王国英,董海洲,王兆升,刘传富..西葫芦多酚氧化酶酶学特性研究[J].食品工业科技,2012,(2):154-156,159,4.基金项目
泰安市大学生科技创新行动计划项目（2010D1002）. （）
