金帅苹果多酚氧化酶提取及部分酶学特性研究  

Study on extraction and some characteristics of polyphenol oxidase from "Golden Delicious"apple

作　　者：付聿成[1] 王妮娅[1] 杜金华[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品工业科技》2006年第2期59-62,共4页Science and Technology of Food Industry

摘　　要：实验确定了从金帅苹果中提取多酚氧化酶(PPO)的最佳条件,研究了该酶的某些特性。确定pH7.4磷酸氢二钠-柠檬酸缓冲液(含2%的PVPP和0.25%TritonX100)、料液比1.6mL/g为最优提取参数。金帅苹果PPO酶促反应产物在412nm下有最大吸收峰;以邻苯二酚为底物的酶促反应的米氏常数为Km=2.6667×10-2mol/L,PPO动力学方程为:V=3333.33犤S犦0.027+犤S犦;该PPO的最适pH为5.0,在pH5.0～6.8范围内有较高的稳定性;最适温度为40℃。Experiments were performed to optimize the extraction conditions for polyphenoloxidase （PPO） in ＂ Golden Delicious＂ apple fruit. Some enzymatic characteristics of PPO were also studied. The most efficient extraction was obtained by using the 1.6mL/g （sodium phosphate buffer/apple fruit） sodium phosphate buffer （0.05mol/L, pH7,4） plus 2% PVPP and 0.25% Triton X100, The absorptive wavelength of enzymatic reactive product was 412nm. When catechol as the substrate, the kinetic equation of PPO was V= 3333.33＇[S]/0.027＋[S] and its Km was 2.6667×10^-2mol/L. The optimal pH value of PPO was 5.0 and the optimal reaction temperature of PPO was 40℃. Within pH value range from 5.0 to 6.8, the PPO exhibited a higher stability.

关 键 词：苹果 金帅 多酚氧化酶 提取 特性 

分 类 号：TS201.25[轻工技术与工程—食品科学]