Position: Home > Articles > Inhibitory Effects of Phosphotungstate against Chinese Yam Polyphenoloxidase and Some Microbes
FOOD SCIENCE
2009,30
(3)
51-53
磷钨酸盐的抑酶及抗菌作用
作 者：
王力;王芳;蔡慧农
单 位：
集美大学生物工程学院;泉州师范学院化学与生命科学学院
关键词：
磷钨酸盐;淮山多酚氧化酶;微生物;抑制作用
摘 要：
以磷钨酸盐为效应物,研究其酶学效应和微生物效应。实验结果表明:磷钨酸盐(Na3PW12O40)对淮山多酚氧化酶有明显的抑制作用,半抑制率(IC50)为1.68mmol/L,抑制作用表现为非竞争性的可逆过程。磷钨酸盐对大肠杆菌、金黄色葡萄球菌、酵母菌、黑曲菌均有一定的抑菌效果,但对黑曲菌具有微弱的抑菌效果,对金黄色葡萄球菌具有很好的抑菌效果。这说明磷钨酸盐具有选择抑菌活性。本研究可为磷钨酸盐在果蔬保鲜中的应用提供实验依据。
译 名：
Inhibitory Effects of Phosphotungstate against Chinese Yam Polyphenoloxidase and Some Microbes
作 者：
WANG Li1,WANG Fang2,CAI Hui-nong1,(1.School of Biotechnology,Jimei University,Xiamen 361021,China ;2.College of Chemistry and Life Science,Quanzhou Normal University,Quanzhou 362000,China)
关键词：
phosphotungtate;Chinese yam polyphenoloxidase;microbe;inhibition
摘 要：
In this study,inhibitory effects of phosphotungstate on activity of Chinese yam polyphenoloxidase(PPO) and some bacteria and fungi.The results showed that phosphotungstate can significantly inhibit PPO activity and the inhibitor concentration leading to 50% activity loss(IC50) is determined to be 1.68 mmol/L.The inhibition is presented as is a noncompetitive reversible reaction.This study will give a theoretical support for phosphotungstate used as food preservative agent.
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