Position: Home > Articles > Characteristics of Phenylalanine Ammonialyase in Dioscorea opposita Thunb. cv. Tiegun and Its Browning Inhibition
Hubei Agricultural Sciences
2015,54
(5)
1169-1172
铁棍山药苯丙氨酸解氨酶特性及褐变控制
作 者：
赵喜亭;李艳楠;蒋丽微;马林;王会珍;李明军
单 位：
河南师范大学生命科学学院
关键词：
铁棍山药(Dioscorea opposita Thunb.cv.Tiegun);苯丙氨酸解氨酶(PAL);特性;褐变抑制
摘 要：
以铁棍山药(Dioscorea opposita Thunb.cv.Tiegun)为试材,采用分光光度法研究了其与褐变相关的山药苯丙氨酸解氨酶(PAL)的特性以及不同抑制剂对PAL活力的影响。结果表明,在试验范围内铁棍山药PAL的最适p H为8.6,不耐碱,更不耐酸;最适温度为50℃,有一定的高温耐受性,即使在80℃条件下保温30 min仍有约12%的活力残存;L-半胱氨酸盐酸盐和柠檬酸对铁棍山药PAL活力具有明显抑制作用,植酸对PAL的抑制作用不明显,而氯化钠能促进PAL活力。为有效抑制PAL引起的鲜切铁棍山药片的褐变,应在酸性(p H<2.0)、低温(<20℃)或高温(>80℃)条件下进行山药切片的加工和贮藏,鲜切片的无硫护色剂应首选L-半胱氨酸盐酸盐,其次是柠檬酸。
译 名：
Characteristics of Phenylalanine Ammonialyase in Dioscorea opposita Thunb. cv. Tiegun and Its Browning Inhibition
作 者：
ZHAO Xi-ting;LI Yan-nan;JIANG Li-wei;MA Lin;WANG Hui-zhen;LI Ming-jun;College of Life Science, Henan Normal University;Engineering Technology Research Center of Nursing and Utilization of Genuine Chinese Crude Drugs of Henan Province Universities;Green Crude Drugs Biotechnology Engineering Laboratory of Henan Province;
关键词：
Dioscorea opposite Thunb.cv.Tiegun;;phenylalanine ammonialyase(PAL);;characteristics;;browning inhibition
摘 要：
Dioscorea opposita Thunb. cv. Tiegun was used to study the characteristics of phenylalnine ammonialyase(PAL)related to fresh cut slices browning. The effects of inhibitors on PAL activity were studied. The results showed that in the test range, the optimal p H of PAL in D. opposita Thunb. cv. Tiegun was 8.6. It was not able to endure acid and alkali, especially the former. The optimum temperature was 50 ℃. There was a certain tolerance of high temperature. About 12% of PAL relative activities were still remained even if PAL was incubated at 80 ℃ for 30 min. L-cysteine hydrochloride and citric acid had significant inhibition effect on PAL activity. The inhibition effect of phytic acid on PAL was not obvious. Na Cl promoted PAL activity. In order to inhibit fresh cut slices browning resulting from PAL, processing and storage should be made at the acidic conditions(p H<2.0), with the lower temperature(<20 ℃) or higer temperature(>80 ℃). L-cysteine hydrochloride was preferred as anti-browning reagent for fresh cut slices, the second was citric acid.
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