大蒜多酚氧化酶特性的研究  

Study on Characteristics of Garlic Polyphenol Oxidase

作　　者：连毅[1] 乔旭光[1] 李燕[1] 左进华[1] 王换梅[1] 

机构地区：[1]山东农业大学食品学院,山东泰安271018

出　　处：《食品科学》2007年第11期290-293,共4页Food Science

基　　金：国家自然科学基金项目(30571303)

摘　　要：本实验以新鲜大蒜为材料,对大蒜组织中多酚氧化酶(PPO)的特性进行了研究。结果表明:大蒜多酚氧化酶最适反应pH为7.0;最适反应温度为40℃,在30～50℃活性较高;耐热性表明,在80℃、90s和90℃、60s条件下酶失活;以邻苯二酚为底物时,Km=0.0577mol/L,Vmax=192.31U;在选定的浓度范围内抑制剂对PPO的抑制效果由强到弱依次为:NaHSO3>L-cys>柠檬酸>EDTA-Na2。Browning was easily occurred in the process of garlic pickling. The characteristics of fresh garlic polyphenol oxidase （PPO） were studied and the results indicated that its optimum reaction pH and temperature are 7.0 and 40 ℃ respectively. The time needed to inactive PPO is 90s at 80 ℃ or 60s at 90 ℃. The values of Km and Vmax are 0.0577 mol/L and 192.31U respectively with catechol as substrate. The order of inhibitors effects on the PPO activity is as follows： NaHSO3 〉 L-cys 〉 Citric acid 〉 EDTA-Na2.

关 键 词：大蒜 多酚氧化酶 褐变 酶活 

分 类 号：S633.4[农业科学—蔬菜学]