火龙果果皮多酚氧化酶特性的研究  

Characterization of Polyphenol Oxidase in Pericarp of Hylocereus undatus

作　　者：张福平[1] 林小琼[1] 

机构地区：[1]韩山师范学院生物系,广东潮州521041

出　　处：《食品科学》2009年第7期57-59,共3页Food Science

基　　金：广东省科技计划项目(2006B70301043)

摘　　要：本实验对火龙果果皮中多酚氧化酶(PPO)的活性及不同抑制剂的抑制效果进行研究。结果表明:火龙果果皮多酚氧化酶的最适pH为7.0,最适温度为40℃,底物浓度与酶活性成正相关;亚硫酸氢钠、抗坏血酸、L-半胱氨酸、柠檬酸等对该酶表现出不同的抑制作用,抑制效果为:亚硫酸氢钠>抗坏血酸>L-半胱氨酸>柠檬酸,酸的浓度越高,对酶的抑制效果越明显。抗坏血酸的浓度越高,对酶的抑制效果越明显。The activity of polyphenol oxidase （PPO） in the pericarp of Hylocereus undatus and effect its various inhibitors were studied. The results showed that the optimum pH and temperature of this enzyme are 7.0 and 40 ℃, respectively. The PPO activity is positively correlated to substrate concentration and various inhibition effects of NaHSO3, vitamin C, L-Cys and citric acid are found towards this enzyme and decrease in the foUowing order： NaHSO3 〉 vitamin C 〉 L-Cys 〉 citric acid. The higher the vitamin C concentration, the more obvious the inhibitory effect.

关 键 词：火龙果 多酚氧化酶 活性 抑制剂 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]