芥蓝叶片过氧化物酶稳定性的研究  

Study on stability of peroxidase in Chinese kale leaves

作　　者：王趁趁[1] 丁超[1] 唐蕾[1] 王海鸥[2] 毛忠贵[1] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2012年第3期70-71,312,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(30972057)

摘　　要：过氧化物酶(POD)具有多种生理功能和应用价值。以提高芥蓝叶片POD稳定性为目的,从幼苗的叶片中提取POD,考察温度、pH对酶活性的影响;以及添加糖类(葡萄糖、蔗糖、海藻糖)、多元醇类(甘油、山梨醇)、无机盐类(氯化钙、硫酸镁)和蛋白质类(白蛋白、明胶)对提高POD稳定性的作用。结果表明:芥蓝POD的最适pH为5.6,最适温度为55℃,体积分数为1%的甘油、1g/L山梨醇、1g/L海藻糖以及1g/L氯化钙、1g/L硫酸镁和1g/L明胶能够提高POD的稳定性,其中氯化钙和明胶的效果最为明显,与对照比较分别提高了28%和26%。添加保护剂能够有效地提高芥蓝POD的稳定性。Peroxidase（POD） has a variety of physiological functions and application.POD in Chinese kale leaves was extracted and stabilizers were added in order to improve the stability of POD.The effects of temperature,pH,sugars（glucose,sucrose,trehalose）,polyols（glycerol,sorbitol）,salts（calcium chloride,magnesium sulfate）,proteins（albumin,glutin） on the stability of POD were studied.Results indicated that the optimal pH of kale POD was 5.6,and the optimal temperature was 55℃.1% glycerol,1g/L sorbitol,1g/L trehalose,1g/L calcium chloride,1g/L magnesium sulfate and 1g/L glutin could enhance the stability of POD.Among them,calcium chloride and glutin were most effective,and the stabilities of POD were improved by 28% and 26% respectively.The addition of stabilizers could improve kale POD stability effectively.

关 键 词：芥蓝 过氧化物酶 稳定性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]