果蔬过氧化物酶酶学特性研究进展  

Characteristics of peroxidase from fruit and vegetable research progress

作　　者：丁薪源[1] 曹建康[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2012年第10期62-66,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31071625)

摘　　要：综述了过氧化物酶在植物抗性方面的作用及研究意义,并对抗性相关酶POD的分离纯化、同工酶谱、酶结构及分布等酶学特性进行了综述。分析得到,果蔬中过氧化物酶的最适pH范围大部分集中在5.0～7.0之间,最适温度集中在30～60℃,对于大部分果蔬的过氧化物酶,Fe2+、Fe3+、Ca2+、Mg2+等金属离子有不同程度的激活作用,表面活性剂PEG、SDS和DETA的激活作用不明显,甲醇、乙醇、丙酮、抗坏血酸、柠檬酸、L-半胱氨酸也有不同程度的抑制作用。研究表明,大多数植物的过氧化物酶分子量在30～60ku范围内,不同品种、不同发育期、不同器官之间的同工酶种类有所差异。同时,对过氧化物酶的发展前景进行了展望。This paper described the peroxidase＇s role in plant resistance and research significance, and summarized the characteristic of peroxidase, such as purification, isozymes, structure and distribution of POD. The result showed that, the optimum pH of the peroxidase in many fruits and vegetables concentrated in 5.0-7.0, the optimum temperature concentrated in 30~60 ℃. For many fruits and vegetables, peroxidase activities were stimulated in different degrees by some metal ions like Fe2＋, Fe3＋, Ca2＋, Mg2＋, and almost weren＇t stimulated by surfactant like PEG, SDS, DETA. Methanol, ethanol, acetone, ascorbic acid, citric acid, L-cysteine have different degrees of inhibition to the peroxidase. Molecular weights of most of the PODs vary from 30 ku to 60 ku, and isoenzyme types are different between the different varieties, different developmental stages and different organs. This paper gave an overview of peroxidase development prospects.

关 键 词：植物抗性 过氧化物酶 酶学特性 同工酶 果蔬 

分 类 号：TS201.25[轻工技术与工程—食品科学]