食品科学2016，Vol.37Issue(19)：216-221,6.DOI:10.7506/spkx1002-6630-201619036
不同葡萄品种多酚氧化酶酶学特性比较
Comparative Enzymatic Kinetics of Polyphenol Oxidase from Different Grape Varieties
摘要
Abstract
The kinetic parametersKm andvmax/Km of polyphenol oxidase (PPO) from three Franco-American hybrid grape varieties namely “Guankou”, “Goldfinger”, “Huangmi” and twoVitis vinifera varieties i.e., Zexiang and seedless white were compared towards different substrates: catechol, 4-methylcatechol, catechin and caffeic acid as well as optimal pH and temperature, thermal stability, and the effect of inhibitors on PPO activity. Results showed that the affinity of PPO from five varieties grapes for catechol was significantly different, whereas no significant difference was observed when 4-methylcatechol, catechin and caffeic acid were used as substrates. The catalytic efficiency of PPO from Franco-American hybrid grapes andVitis vinifera for catechol was significantly different while no significant difference was observed when 4-methylcatechol, catechin and caffeic acid were used as substrates. The catalytic efficiency of PPO from “Guankou” grapes for catechin and caffeic acid was obviously higher than that of four other varieties of grapes. Among inhibitors tested, ascorbic acid and sodium metabisulfite had stronger inhibition on PPO from all five varieties. The inhibitory effect of sodium metabisulfite on PPO from “Guankou” grapes was weaker than on PPO from four other varieties. Optimal pH and temperature of PPO from five varieties of grapes had no significant difference.关键词
多酚氧化酶/动力学参数/催化效率/抑制作用Key words
polyphenol oxidase/kinetic parameters/catalytic efficiency/inhibition分类
生物科学引用本文复制引用
闫小宇,董喆,王沙沙,周亚丽,苏鹏飞,袁春龙..不同葡萄品种多酚氧化酶酶学特性比较[J].食品科学,2016,37(19):216-221,6.基金项目
西北农林科技大学校企合作项目 （）
