恭城月柿多酚氧化酶特性研究  

Study on the Characteristicsof Polyphenol Oxidase in GongchengPersimmon

作　　者：吴婷婷 段振华[1,2] 王春婷 WU Tingting;DUAN Zhenhua;WANG Chunting(College of Food and Biological Engineering,Hezhou University,Hezhou 542899;Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou 542899;College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006)

机构地区：[1]贺州学院食品与生物工程学院,贺州542899 [2]广西康养食品科学与技术重点实验室,贺州542899 [3]广西科技大学生物与化学工程学院,柳州545006

出　　处：《食品工业》2023年第9期119-122,共4页The Food Industry

基　　金：国家自然科学基金项目(32160581);广西自然科学基金(2020GXNSFAA259012)。

摘　　要：为抑制恭城月柿生产加工中的酶促褐变,探讨恭城月柿多酚氧化酶的酶学特性及3种抑制剂对其活性的影响。以广西主栽的特色品种恭城月柿为试验材料,测定不同底物浓度、温度、pH和抑制剂(亚硫酸氢钠、抗坏血酸和柠檬酸)条件下多酚氧化酶的酶活力。结果表明,以邻苯二酚为底物时,多酚氧化酶的最适底物浓度0.03 mol/L,最适p H 6.5,最适反应温度25℃。3种酶抑制剂的抑制效果由强到弱顺序为抗坏血酸>亚硫酸氢钠>柠檬酸。浓度10 mmol/L的抗坏血酸可使恭城月柿多酚氧化酶丧失90%以上的酶活力。试验结果为恭城月柿生产加工过程中酶促褐变的控制提供一定理论依据。In order to inhibit enzymatic browning in the production and processing of Gongcheng persimmon,the enzymatic characteristics of polyphenol oxidase in Gongcheng persimmon and the effects of three inhibitors on its activity were investigated.The activity of polyphenol oxidase was determined under diferent substrate concentrations,temperatures,pH and inhibitors(sodium bisulfite,ascorbic acid and citric acid).The results showed that when catechol was used as substrate,the optimal substrate concentration of PPO was 0.03 mol/L,the optimal pH was 6.5,and the optimal reaction temperature was 25℃.The inhibition effects of the three enzyme inhibitors were in the order of strongest to weakest:ascorbic acid>sodium bisulfite>citric acid.Ascorbic acid with the concentration of 10 mmol/L could make the polyphenol oxidase of Gongcheng persimmon lose more than 90%activity.It provided a theoretical basis for the control of enzymatic browning in the production and processing of Gongcheng persimmon.

关 键 词：恭城月柿 多酚氧化酶 酶活性 抑制剂 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]