大豆多酚氧化酶、过氧化物酶的酶学特性研究  

Study on Enzymatic Activify of soybean Polyphenol Oxidase and Soybean Peroxidase

作　　者：李笑梅[1] 马永强[1] 王金凤 

机构地区：[1]黑龙江商学院,哈尔滨150076

出　　处：《食品科学》2001年第6期32-35,共4页Food Science

摘　　要：对大豆氧化还原酶系中的多酚氧化酶和过氧化物酶的酶学特性进行了较深入系统地研究，其中包括酶活力、酶热稳定性、pH值的影响，以及大豆卵磷脂、二巯基丙醇对酶活力的抑制作用。结果表明多酚氧化酶在120℃时，酶活力值已达到不可逆失活状态，pH6～7时酶活力最大，当二巯基丙醇的浓度为1.5m mol/L时其酶活力降至6％以下。过氧化物酶具有较高的耐热性，酶活力最适的pH值为5.5左右，大豆卵磷脂浓度达到80mg/L时其酶活力可降至20％左右。This article made a systematic and deep research on the property of soybean polyphenol oxidase and soybean peroxidase,including the function of the activity of polyphenol oxidase,heat stability,pH value as well as the inhibiting effect of soybean lecithin and dimercaprol.The result showod that the activity of polyphenol oxidase reached irreversible status at the temperature of 120℃.When pH value was between 6－7,the enzymatic activity was the highest .As the concentration of dimercaprol was 1.5m mol/L the activity of enzyme droped to as low as 6％.Soybean peroxidase showed a strong heat resistance .The proper pH value was 5.5.When the concentration of soybean lecithin reached 80mg/L,the activity of enzyme declined around 20％.

关 键 词：大豆多酚氧化酶 大豆对氧化物酶 酶活力 酶热稳定性 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]