现代食品科技2013，Vol.29Issue(4)：737-740,915,5.
芋头多酚氧化酶的酶学性质研究
Enzymatic Properties of Taro Polyphenol Oxidase
摘要
Abstract
Enzymological characterization of polyphenol oxidase (PPO) from taro was investigated using catechol as reaction substrate. The results showed that the optimal pH and temperature for this enzyme were 7.5 and 40 ℃, respectively. The total enzyme activity was almost lost after thermal treatment at 90 ℃ for 2 min. The kinetics of PPO reaction was in accord with the Michaelis-menten equation, with Km and Vmax, values of 0.0221 mol/L and 46.08 U/min, respectively. Four kinds of inhibitors had different effect on PPO with their inhibition effect order being of ascorbic acid>NaHSO3>L-Cysteine>citric acid. Mental ion of Sn2+showed strong inhibitory effect on the enzyme. Al3+, Cu2+, Mg2+, Ca2+ and Co2+ had certain inhibitory effects on the enzyme. The inhibition effects of Fe3+, Fe2+ and Mn2+ on enzyme were not significant. In addition, the enzyme can be activated by Zn2+.关键词
芋头/多酚氧化酶/酶学特性Key words
taro/ polyphenol oxidase/ enzyme properties引用本文复制引用
李利华..芋头多酚氧化酶的酶学性质研究[J].现代食品科技,2013,29(4):737-740,915,5.基金项目
陕西省教育厅科研资助项目(11JK0596) （11JK0596）
