秀珍菇多酚氧化酶的特性研究  

Properties of Polyphenol Oxidase Extracted from Pleurotus geesteranus

作　　者：耿中华[1] 王乃馨 

机构地区：[1]徐州工程学院食品工程学院,徐州221000 [2]江苏省食品资源开发与质量安全重点建设实验室,徐州221000

出　　处：《食品工业》2014年第1期116-119,共4页The Food Industry

基　　金：国家星火计划项目(2012GA690326);江苏省高校自然科学研究项目(12KJB550002)

摘　　要：采用0.2 mol/L磷酸盐缓冲溶液匀浆法从秀珍菇中提取多酚氧化酶(PPO),并对该多酚氧化酶的酶学特性进行了研究。试验结果表明,以邻苯二酚为底物,该酶的最适pH为6.0,最适温度为35℃,K m值为8.23×10-3 mol/L,V max值为2.09×10-3 U/min,70℃热处理7.5 min或75℃热处理5 min可完全钝化PPO的活性,10 mmol/L的异VC钠能有效抑制PPO的酶活性。The polyphenol oxidase （PPO） of Pleurotus geesteranus was extracted by 0.2 mol/L phosphate buffer and its properties was analyzed. The experimental results showed that the optimal pH and temperature were 6.0 and 35℃ respectively, and the Km value and Vmax value with catechol substrate were 8.23×10^-3 mol/L and 2.09×10^-3 U/min respectively, and the PPO would be inactive in 7.5 min when the water temperature was 70℃ or in 5 min when the water temperature was 75 ℃. Sodium erythorbate was strong inhibitors, and the effective concentration of the inhibitor was 10 mmol/L.

关 键 词：秀珍菇 多酚氧化酶 特性 酶活 

分 类 号：TS201.25[轻工技术与工程—食品科学]