多酚氧化酶结构及褐变机理研究进展  

Advances in Research of the Structure and Browning Mechanism of Polyphenol Oxidase

作　　者：刘芳[1] 赵金红[1] 朱明慧[1] 甘芝霖[1] 倪元颖[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：《食品研究与开发》2015年第6期113-119,共7页Food Research and Development

基　　金："十二五"国家科技支撑计划项目(2012BAD31B00)

摘　　要：多酚氧化酶(polyphenol oxidase,PPO,EC.1.10.3.1)是动物、植物、真菌体内普遍存在的一类铜结合酶。在有氧条件下,PPO果蔬原料中的内源性多酚物质氧化为醌类物质,醌类物质聚合产生黑色素,是引起果蔬褐变的主要因素。多酚氧化酶的催化性质及活性抑制方面已经做了大量研究,取得了一定成果。但其结构(尤其是活性中心的结构)与褐变机理一直未研究清楚,本文综述了多酚氧化酶结构及褐变机理方面的研究进展,为这方面的研究工作提供参考。Polyphenol oxidases （PPO, EC.1.10.3.1）, found in bacteria, fungi and plants, belongs to the class of type 3 copper proteins that catalyze the oxidation of o-diphenols （catechols） to the corresponding o-quinones in the presence of oxygen. o-Quinones will then undergo spontaneous polymerization, which produces melanin, the pigment with high molecular weight and dark in color. It is believed to be the primary response for the deleterious browning of many fruits and vegetables. Although lots of research on the properties and the inhibition of its activity has been done, its structure （especially the structure of the active center） and the mechanism of browning was unclear. The present review attempts to highlight the recent advances in research of the structure and the mechanism of browning.

关 键 词：多酚氧化酶 褐变 结构 活性中心 机理 

分 类 号：TS201.25[轻工技术与工程—食品科学]