鸡腿蘑多酚氧化酶特性研究  

Study on Characteristics of Polyphenol Oxidase (PPO) in Coprinus comatus

作　　者：李君兰[1] 李怡华[1] 赵秋玲 刘志芳[1] 冯九海[1] 

机构地区：[1]河西学院园艺系,甘肃张掖734000 [2]天水市小陇山科学林业局,甘肃天水741000

出　　处：《食品科学》2007年第1期187-191,共5页Food Science

摘　　要：本文采用分光光度法对鸡腿蘑多酚氧化酶(PPO)的催化特性、最适温度、最适pH值、热稳定性等性质进行研究;同时考察了EDTA-2Na、NaHSO3、抗坏血酸、柠檬酸四种抑制剂对鸡腿蘑多酚氧化酶活力的影响。结果表明:该酶的最适pH为6.0;最适温度为45℃,80℃水浴处理5min,95℃水浴处理90s该酶全部钝化。四种抑制剂对该酶均表现出不同的抑制效果,抑制效果强弱次序为抗坏血酸>柠檬酸>NaHSO3>EDTA-2Na。The characteristics of polyphenol oxidase （PPO） of Coprinus comatus were studied by spectrophotometer, including its catalytic, characteristics the optimum temperature, the optimum pH, the thermostability of enzyme and so on. It was also studied the effects of the inhibitors EDTA-2Na, NaHSO3, ascorbic acid, and citric acid affecting the activity of PPO of Coprinus comatus. The results showed that the optimum conditions are： 45℃ and pH6.0 for PPO. However, the PPO is inactivated in 80℃ water for 5min, and is extincted in 95 ℃ water for 80s. Four kinds of inhibitors have different effects on PPO, and the ascorbic acid has the strongest effect, and next is citric acid, while NaHSO3 and EDTA-2Na have the weakest effects with the order of PPO as ascorbic acid 〉 citric acid 〉 NaHSO3 〉 EDTA-2Na.

关 键 词：鸡腿蘑 多酚氧化酶 特性 抑制剂 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]