中国食品学报2018，Vol.18Issue(3)：67-72,6.DOI:10.16429/j.1009-7848.2018.03.010
绿芦笋过氧化物酶的酶学特性
Characterization of Peroxidase from Green Asparagus
摘要
Abstract
Peroxidase (POD) is one of the key enzymes in the process of plant lignification.In order to control the lignification of green asparagus during storage and processing,guaiacol was used as the substrate,and the POD enzymatic characteristics in green asparagus were studied.The results showed that the optimal pH of POD was 6.0 and the optimum temperature was 35 ℃.The enzyme was basically inactivated at 90 ℃ for 6 min or 100 ℃ for 2 min.When guaiacol was used as the substrate,the kinetic parameters are Km=1.56 mmol/L and Vmax=I 111.11 U/min.The POD activity was significantly enhanced in presence of K+,Mg2+ and Na+ and whereas the activity was inhibited in presence of Ca2+,Cu2+,Fe2+,Fe3+ and Mn2+.The inhibitory effect of several inhibitors from strong to weak was EDTA-2Na,citric acid,sodium bisulfate and ascorbic acid.关键词
绿芦笋/过氧化物酶/酶学特性Key words
green asparagus/peroxidase/enzymatic characteristics引用本文复制引用
逄婧,王晓丽,王兆升,侯汉学,董海洲..绿芦笋过氧化物酶的酶学特性[J].中国食品学报,2018,18(3):67-72,6.基金项目
“十二五”农村领域国家科技计划项目(2015BAD16B05) （2015BAD16B05）
山东省科技发展计划项目(2013GNC11308) （2013GNC11308）
