板栗仁中多酚氧化酶活性的研究  

Study on properties of polyphenol oxidase from chestnut kernel

作　　者：管伟举[1] 王海清[1] 陈钊[1] 郑家丰[1] 郑子明[1] 

机构地区：[1]北京市粮食科学研究所,北京100076

出　　处：《粮食与食品工业》2007年第6期26-28,31,共4页Cereal & Food Industry

基　　金：北京市科技计划项目(D0704005040191-003)

摘　　要：采用分光光度法对板栗仁中多酚氧化酶的活性进行了研究。结果表明，酶液加入量与吸光度值成正比关系，多酚氧化酶的最适反应温度为30-40℃，最适反应pH值为5．4，板栗仁表层多酚氧化酶的活性显著高于心部的活性。同时，对酶的热稳定性以及抑制剂亚硫酸钠、抗坏血酸对酶活力的影响进行了探讨。The properties of polyphenol oxidase in the chestnut kernel are studied. The resuits show that the amount of polyphenol oxidase is in direct proportian to the absorbency, the optimum temperature is 30 - 40 ℃ and the optimum pH is 5.4. The activity of polyphenol oxidase in the surface of chestnut kernel is obviously higher than that in the inner part. The thermodynamic stability of polyphenol oxidase and the effects of inhibitors Na2SO3, Vc on its activity are also investigated.

关 键 词：饭栗仁 多酚氧化酶 活性 

分 类 号：TS201.25[轻工技术与工程—食品科学]