鲜切茄子酶促褐变的过氧化物酶的特性研究  

Study on the Characteristics of Enzyme Browning of Peroxidase in Fresh-cut Eggplant

作　　者：刘春丽[1] 陈欲云[2] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]四川理工学院化学与制药工程学院,四川自贡643000

出　　处：《四川理工学院学报（自然科学版）》2012年第2期8-11,共4页Journal of Sichuan University of Science & Engineering(Natural Science Edition)

摘　　要：鲜切茄子在切片、贮藏和货架销售过程中易发生酶促褐变,从而降低其品质。文章对鲜切茄子褐变的过氧化物酶的酶学特性进行了深入研究。结果表明:茄子皮的过氧化物酶活性略高于茄子肉,过氧化物酶的最适pH为6左右,在pH6～8范围内较稳定;该酶的最适反应温度为40℃左右,对热稳定性较差,90℃加热4 min,过氧化物酶完全失去活性。考察了抗坏血酸、L-半胱氨酸、亚硫酸氢钠对茄子过氧化物酶的抑制作用,其抑制效果依次是抗坏血酸>L-半胱氨酸>亚硫酸氢钠。Enzyme browning is likely to occur in the process of cut,storage and sell of fresh-cut eggplant,which lower the quality of eggplant.The enzymology properties of peroxidase in the browning of fresh-cut eggplant is lucubrated.The results showed the activity of peroxidase of the skin is slightly higher than the flesh and the optimum pH of peroxidase was 6.Peroxidase is stable when the pH ranges from 6 to 8.the The optimum temperature of peroxidase was 40℃ and it is not stable in the heat.Peroxidase lost its activity completely when it was heated at 90℃ for 4 minutes.This paper studied the inhibiting effect of Vc,citric acid and NaHSO3 on the activity of peroxidase of eggplant,and the result was Vccitric acid NaHSO3.

关 键 词：鲜切茄子 酶学特性 过氧化物酶 

分 类 号：S667[农业科学—果树学]