榨菜中多酚氧化酶特性的研究  

Characterizatoin of polyphenol oxidase from mustard tuber

作　　者：刘柱明[1] 张怀宇[1] 邓海阳[1] 吴中全[1] 陈怀新[1] 李顺意[1] 

机构地区：[1]湖北大学生命科学学院,湖北武汉430062

出　　处：《湖北大学学报（自然科学版）》2005年第4期381-384,共4页Journal of Hubei University：Natural Science

摘　　要：为探讨榨菜的保鲜及防褐变技术,对榨菜中多酚氧化酶的研究表明,榨菜中多酚氧化酶以邻苯二酚为底物时,产物最大吸收波长是420 nm,酶的最适pH为7.4,最适反应温度为53℃,Km为0.181 9 mol.L-1.该酶在85℃时仍有较强热稳定性,L-半胱氨酸盐酸盐对该酶活性有很强的抑制作用.Polyphenol oxidase （PPO） catalyze the oxidation of polyphenol. The reserach of PPO from unsalted mustard tuber using catechol as the substrate indicated that its optimum pH was 7.4, its optimum temperature was 53℃ ,its Km value was 0. 1819 mol·L^-1 and the product has maximum absorption at 420 nm. The enzyme still has a strong thermodynamic stability though has been heated at 85 ℃, L - cysteine as an inhibitor of polyphenol oxidase can inhibit it strongly. These results can be applied to studies of browning prevention of mustard tuber.

关 键 词：榨菜 多酚氧化酶 褐变 

分 类 号：Q554.1[生物学—生物化学] Q946.5