桑叶多酚氧化酶的固定化及酶学性质研究  

Study on the immobilization of polyphenol oxidase of mulberry leaf

作　　者：杨洋[1] 黄涛[2] 关红艳[2] 吴小玉[1] 

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

出　　处：《食品工业科技》2010年第2期245-248,251,共5页Science and Technology of Food Industry

摘　　要：研究了桑叶多酚氧化酶(PPO)的动力学特性,结果表明,其最适温度为40℃,最适pH为7.0,酶动力学参数Km=0.093mol/L。用浓度质量分数为4%海藻酸钠、体积分数为0.2%戊二醛、0.2mol/L的CaCl2固定多酚氧化酶,固定时间2h,交联时间4h,能使固定化多酚氧化酶的活力达到最大。固定化酶的最适pH为6.0,固定化酶的最佳反应温度为50℃,固定化酶对温度的敏感度降低,温度变化对固定化酶酶活力的影响不大。Kinetic characteristics of polyphenol oxidase（PPO）in mulberry leaf were studied.The result showed that the optimum pH and temperature was 7.0 and 40℃, respectively, and the Michaelisconstant was 0.093mol/LThe immobilization of PPO from mulberry leaf was researched.The activity of immobilized PPO reached its maximum when 4% sodium alginate, 0.2% glutaraldehyde, 0.2mol/L CaCl2 were used to immobilize the PPO, in an immobilization time of 2h and crosslinking time of 4h. The optimum pH and temperature was 6.0, and 50℃ respectively,and the enzyme became less susceptible to the temperature,the temperature did little affect to the enzymatic activity.

关 键 词：桑叶 多酚氧化酶 动力学 固定化 

分 类 号：TS201.25[轻工技术与工程—食品科学]