食品工业科技2012，Vol.33Issue(19)：92-96,5.
马铃薯多酚氧化酶酶学特性及热稳定性模型的研究
Enzymatic characteristics and thermal stability mode of polyphenol oxidase from potato
摘要
Abstract
Objective:Evaluated the enzymatic characteristics and thermal stability of polyphenol oxidase(PPO) from potato and fit stability model to predictive the activity of PPO in processing.Methods:Spectrophotometer method was applied to detect the enzyme activity.The thermal stability model of PPO was fitted with Matlab.The regression analysis of polynomial model was analyzed by SPSS.Results.The optimum temperature of polyphenol oxidase was 40℃ and pH was 5.5 ,substrate concentration was 8.33mmol/L.The relationship of technological parameter(time X, temperature Y) and residual activity of PPO was as following : Z = 24.5439 + 6.1163X + 3.4064Y-0.0269X2-0.2361XY- 0.0351Y2-0.0002836X3 +0.001326X2Y +0.0012XY2 with R2 =0.981, F = 100.695,p 〈0.001. Conclusion:The model was accurate and had ability of predicting the tendency of enzyme activity changing of PPO during, processing.关键词
马铃薯/多酚氧化酶/热稳定性/数学模型Key words
potato/polyphenol oxidase/thermal stability/mathematical model分类
轻工纺织引用本文复制引用
王磊,阮征,骆成尧,印遇龙,欧阳崇学..马铃薯多酚氧化酶酶学特性及热稳定性模型的研究[J].食品工业科技,2012,33(19):92-96,5.基金项目
江西省科技计划项目 （）
