天山雪莲果多酚氧化酶的特性研究  

Study on Characteristics of Polyphenol Oxidase from Yacon

作　　者：刘姝[1] 王渊[1] 方佳 刘冬志[1] 韩丽丽[1] 

机构地区：[1]新疆大学资源与环境科学学院,新疆乌鲁木齐830046 [2]绿洲生态教育部重点实验室,新疆乌鲁木齐830046

出　　处：《安徽农学通报》2012年第17期37-40,共4页Anhui Agricultural Science Bulletin

摘　　要：以新鲜的天山雪莲果为材料,研究了多酚氧化酶(PPO)的最适pH、最适温度,拟合了米氏方程并求得了Km、Vmax,并探讨了不同抑制剂对PPO的活性影响。结果表明:天山雪莲果多酚氧化酶最适反应pH为6.5,最适温度为45℃;以邻苯二酚为底物,km=0.061mol/L,Vmax=776.4U/min·g;在选定的浓度范围内抑制剂对PPO的抑制作用大小为:NaHSO3﹥L-cys﹥Vc﹥柠檬酸。In this study,with fresh material of Tianshan Yacon,The optimum polyphenol oxidase（PPO）,optimum pH,optimum temperature,the fitting of the Michaelis-Menten equation and obtained the Km and Vmax,and explore the different inhibitionagents on PPO activity.Using catechol as substrate,the Km and Vmax were 0.061mol/L,776.4U/g·min respectively.The four inhibitors had different effects on inhibiting enzymatic browning and the inhibiting effect are as follow： citric acid〉L-cysteine〉ascorbic acid〉acetic acid.

关 键 词：天山雪莲果 多酚氧化酶 褐变 抑制剂 

分 类 号：Q949.783.5[生物学—植物学]