杏多酚氧化酶动力学研究  

Studies on Dynamics of Apricot Polyphenoloxidase

作　　者：田呈瑞[1,2] 张京芳[1,2] 陈锦屏 王银瑞 

机构地区：[1]西北农业大学 [2]西北林学院

出　　处：《西北农业学报》1997年第3期78-81,共4页Acta Agriculturae Boreali-occidentalis Sinica

摘　　要：对影响杏多酚氧化酶（ＰＰＯ）活性的因素研究结果表明，２５℃、ｐＨ６．８时杏ＰＰＯ活性最强；８５℃和１００℃下，杏ＰＰＯ完全失活的时间分别为１５０ｓ和３５ｓ；抗坏血酸和Ｌ－半胱氨酸对杏ＰＰＯ活性有抑制作用，抑制程度随浓度增加而增强。The results of the study indicated that apricot polyphenoloxidase(PPO)showed the maximum activity at 25℃ and pH 6.8,the time needed to inactivate apricot PPO was 150 s at 85℃ and 35 s at 100℃. Sulphur dioxide,ascorbic acid and L cystine had inhibiting effects on apricot PPO and the inhibitory effects increased with the rise in the concentration of the inhibitors.

关 键 词：杏 多酚氧化酶 氧化酶 褐变 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程] S662.209.3[轻工技术与工程—食品科学与工程]