雪莲果多酚氧化酶活性及褐变控制的研究  

Study on activity of polyphenol oxidase of smallanthus sonchifolius and browing control

作　　者：史云东[1] 贾琳[1] 李祥[2] 李淑英[1] 申太波[1] 

机构地区：[1]玉溪师范学院资源环境学院,云南玉溪653100 [2]陕西科技大学化学与化工学院,陕西西安710021

出　　处：《粮油食品科技》2011年第2期46-49,共4页Science and Technology of Cereals,Oils and Foods

基　　金：云南省自然科学基金项目:茶籽中生物活性物质的提取研究(编号2005B0079M);陕西省重点实验室项目;咸阳市科技专项(XK0805-2)

摘　　要：以雪莲果为原料,采用丙酮酸缓冲液提取、硫酸铵提纯法,得到一种活性较高的多酚氧化酶,并对其活性进行了研究。研究发现:环境温度、介质pH值、抑制剂和底物浓度对多酚氧化酶的活性有一定的影响,反映了多酚氧化酶对反应介质的依赖关系,提出在雪莲果加工过程中,可通过钝化酶活性、抑制酶促反应、驱氧处理和复合抑制等途径控制雪莲果酶促褐变。A kind of active polyphenol oxidase was obtained from smallanthus sonchifolius by extraction and purification.The activity was studied.The result showed that the environmental temperature,pH of the medium,the inhibitor and the concentration of substrate had some impact on the activity of polyphenol oxidase,which meant that polyphenol oxidase was dependent on reaction medium.The enzymatic browning can be controlled by passivating the enzyme activity,restraining the enzymatic reaction,displacement of oxygen treatment and so on during process.

关 键 词：雪莲果 多酚氧化酶 活性 褐变 抑制剂 

分 类 号：TS201.1[轻工技术与工程—食品科学]