菊芋多酚氧化酶的酶学特性研究  

Research on the characterization of polyphenol oxidase from Jerusalem Artichoke

作　　者：胡建锋[1] 邱树毅[1] 胡秀沂[1] 马新[2] 田雨[2] 毛瑞起[2] 

机构地区：[1]贵州省发酵工程与生物制药重点实验室,贵阳550003 [2]贵州大学蔡家关校区化学工程学院,贵阳550003

出　　处：《食品科技》2007年第9期22-25,共4页Food Science and Technology

基　　金：贵州大学SRT计划项目

摘　　要：采用0.1mol/L柠檬酸缓冲溶液匀浆法从菊芋中提取多酚氧化酶(PPO),并对菊芋中多酚氧化酶的酶学特性进行了研究。实验结果表明,以邻苯二酚为底物,该酶的最适pH值为7.4,最适温度为20℃,Km值为11.11mmol/L,Vm值为0.536OD415/min,90℃热处理2min可完全钝化PPO的活性,0.40g/L的抗坏血酸、5.0mmol/L的亚硫酸氢钠能有效抑制PPO的酶活性。he polyphenol oxidase（PPO） of Jerusalem Artichoke was extracted by 0.1mol/L lemon acid buffer and analysed the characterization. Experimental results showed that the optimal pH and temperature were 7.4 and 20℃ respectively, and the Km value and Vm value with catechol substrate were 11.11mmol/L and 0.536 OD415/min respectively, and the PPO would be inactive in 2min when the water tempreture was 90℃. Ascorbic acid and hydrogen sodium of sulphurous acid were strong inhibitors, the effective concentrations of inhibitor were 0.40g/L and 5.0mmol/L respectively.

关 键 词：菊芋 多酚氧化酶 酶学特性 酶促褐变 

分 类 号：TS201.1[轻工技术与工程—食品科学]