草莓中多酚氧化酶的研究  

Activity of polyphenol oxidase in strawberry

作　　者：孔繁东[1] 姬德衡[1] 孙浩 陈海涛 

机构地区：[1]大连轻工业学院食品科学与生物工程系,辽宁大连116001

出　　处：《大连轻工业学院学报》2000年第1期48-50,共3页Journal of Dalian Institute of Light Industry

摘　　要：以冷冻丙酮制取草莓多酚氧化酶丙酮粉 ,用分光光度法研究 pH、温度、抑制剂对酶活性的影响。结果表明 :最适作用 pH为 6.4;酶失活遵循一级动力学 ,70℃半衰期为 2 .4min ;二氧化硫、半胱氨酸、维生素C为强烈抑制剂。The acetone powder of PPO in strawberry is extracted with ice cold acetone. Using the spectrophotometry, we have investigated the effects of pH,temperature, and inhibitors on PPO's activity. The optimum activity is at pH6.4; Temperature stability of enzyme fulfilled the first order kinetics of inactivation, and the half livesof PPO activity at 70?℃ is 2.4 min; L cysteine,SO 2,Vitamin C are strong inhibitors.

关 键 词：多酚氧化酶 褐变 草莓 PPO 

分 类 号：S668.4[农业科学—果树学]