核桃青皮多酚氧化酶纯化及酶学性质研究  

Studies of Purification and Enzymatic Characteristics of Polyphenol Oxidase in Walnut Green Husks

作　　者：王和利[1] 陈迪新[1] 王洪涛[2] 

机构地区：[1]河南科技大学林学院,河南洛阳471003 [2]河南大学生命科学学院,河南开封475001

出　　处：《湖北农业科学》2013年第19期4760-4763,4767,共5页Hubei Agricultural Sciences

基　　金：河南省科技计划重点科技攻关项目(112102110020);河南省科技厅工业攻关项目(112102210298);河南省教育厅自然科学研究计划项目(2010B210004)

摘　　要：采用简化的方法对核桃（Juglans rejiaL.）青皮中多酚氧化酶（PPO）进行纯化,并对其酶学性质进行了研究.结果表明,核桃青皮PPO经过丙酮沉淀、金属螯合亲和层析,被纯化了1.42倍,回收率为0.21％.以邻苯二酚为底物,该酶最适pH是6.0,最适温度是20℃;抗坏血酸对核桃青皮PPO的活性有很强的抑制作用,亚硫酸氢钠和柠檬酸也能抑制核桃青皮PPO的活性;当Cu2＋浓度在0.01～0.05 mmol/L时,Cu2＋对PPO有激活作用,超过这个范围对PPO活性反而有抑制作用.A simplified method for purifying polyphenol oxidase from walnut （Juglans rejia L.） green husks was tested,and the characteristics of polyphenol oxidase were studied.The results showed that the polyphenol oxidase （PPO） of walnut green husks was purified by 1.42 times with acetone precipitation and metal chelate affinity chromatography.The recovery rate was 0.21％.Enzymatic characteristics were studied with catechol as substrate.The optimal pH of the walnut green husk PPO was 6.0,and the optimal temperature was 20 ℃; ascorbic acid had a distinct suppression effect on PPO; sodium bisulfite and citric acid could also inhibit the activity of walnut green husk PPO.Copper ion could activate PPO only in a certain concentration range of 0.01～0.05 mmol/L,while over this range,copper ion would inhibit the activity of PPO.

关 键 词：核桃青皮 多酚氧化酶(PPO) 纯化 性质 

分 类 号：S664.1[农业科学—果树学] Q55[农业科学—园艺学]