福建农业学报2017，Vol.32Issue(8)：854-858,5.DOI:10.19303/j.issn.1008-0384.2017.08.009
丝瓜多酚氧化酶及过氧化物酶酶学特性的研究
Polyphenol Oxidase and Peroxidase in Luffa cylindrica
摘要
Abstract
Factors affecting the properties of polyphenol oxidase (PPO) and peroxidase (POD) in luffa (Luffa cylindrica) were studied for information relating to enzymatic browning of the vegetable.The temperature,time duration,pH,and concentrations of the substrates,i.e.,catechol for PPO activity and guaiacol for POD activity determinations,applied for the reaction as well as the wavelength used for the spectrophotometric color measurements were analyzed.The results indicated that (1) the optimum reaction system for PPO activity determination required the applications of wavelength at 408 nm for the spectrophotometry,a temperature at 35,a pH of 6.0,and an enzyme dosage of 0.15 mL with 0.056 moL · L-1 catechol;and,(2) the optimum reaction system for POD,wavelength at 410 nm,a temperature at 40,a pH of 5.5,an enzyme dosage of 0.1 mL with 0.067 moL · L-1 guaiacol.关键词
丝瓜/酶促褐变/多酚氧化酶/过氧化物酶/酶学特性Key words
Luffa cylindrica/enzymatic browning/PPO/POD/enzyme properties分类
农业科技引用本文复制引用
康娟,庄尹宏,林碧英,温庆放,温文旭,朱海生..丝瓜多酚氧化酶及过氧化物酶酶学特性的研究[J].福建农业学报,2017,32(8):854-858,5.基金项目
福建省科技计划——省属公益类科研院所基本科研专项(2017R1026-6) （2017R1026-6）
福建省农业科学院创新团队PI项目(2016PI-40) （2016PI-40）
福建省农业科学院创新项目(2015QC-6、PC2017-7) （2015QC-6、PC2017-7）
福建省农业科学院作物研究所基金项目(2015QN-1) （2015QN-1）
