桑叶多酚氧化酶活性的研究  

STUDY ON ACTIVITY OF POLYPHENOL OXIDASE (PPO) IN MULBERRY LEAF

作　　者：黄涛[1] 杨洋[2] 聂静然[1] 梁锦添[2] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]广西大学生命科学与技术学院,广西南宁530004

出　　处：《食品研究与开发》2008年第5期11-15,共5页Food Research and Development

基　　金：广西自然科学基金项目(桂科自0542016)

摘　　要：采用分光光度法和扫描电子显微镜法对桑叶多酚氧化酶(PPO)的结构、活性以及不同抑制剂的抑制效果进行研究。结果表明:桑叶多酚氧化酶为纤维状蛋白;它的最适pH值为7.0;最适温度为40℃;在相同抑制剂浓度下,总体抑制效果为:抗坏血酸>亚硫酸氢钠>柠檬酸>氯化镁>氯化钠。The characteristics of polyphenol oxidase （PPO） in mulberry leaf were studied by Spectrophotometer method and scanning electron microscopy. The inhibiting effects of different inhibitors on the activity of PPO were studied as well. The result showed that PPO of mulberry leaf are fibrous protein; the optimum pH and temperature are 7.0 and 40 ℃ for PPO of mulberry leaf respectively, in the same concentrations of inhibitor, the inhibiting effects as follow： ascorbic acid〉sodium hydrogen sulfite〉citric acid〉magnesium chloride〉sodium chloride.

关 键 词：桑叶 多酚氧化酶 纯化 活性 

分 类 号：TS201.25[轻工技术与工程—食品科学]