当前位置: 首页 > 文章 > 新疆阿魏菇多酚氧化酶特性研究 食品科学 2005,26 (3) 56-59
Position: Home > Articles > Study on the Charactertics of PPO in Pleurotus FerulaeLenzi of Xinjiang Uygur Autonomous Region FOOD SCIENCE 2005,26 (3) 56-59

新疆阿魏菇多酚氧化酶特性研究

作  者:
郑杰;冯作山;刘宗林;籍保平
单  位:
新疆农业大学食品科学学院;北京食品研究所;中国农业大学食品科学与营养工程学院
关键词:
阿魏菇;多酚氧化酶;特性;抑制剂
摘  要:
以新疆阿魏菇为供试原料提取多酚氧化酶(PPO),分别就底物浓度、pH、耐热性等方面对新疆阿魏菇PPO活力的特性进行了探讨;同时选择EDTA-2Na、亚硫酸钠、抗坏血酸、柠檬酸四种物质研究其对阿魏菇多酚氧化酶活力的抑制作用。结果表明,该酶的最适pH为6.0,具有较好的耐热性,98℃受热60s该酶全部钝化。四种物质对该酶均表现出不同的抑制作用,较强的是亚硫酸氢钠和EDTA-2Na,抗坏血酸和柠檬酸次之。
译  名:
Study on the Charactertics of PPO in Pleurotus FerulaeLenzi of Xinjiang Uygur Autonomous Region
作  者:
ZHENG Jie1,FENG Zuo-shan2,LIU Zong-lin3,JI Bao-ping1,﹡ (1.College of Food Science and Nutritional Engineering, China Agriculture University, Beijing 100083, China; 2.College of Food Science, Xinjiang Agriculture University, Urumqi 830052, China; 3.Beijing Food Research Institute, Beijing 100076, China)
关键词:
Pleurotus FerulaeLenzi;PPO;characters;inhibitor
摘  要:
Plolyphenol oxidase is one of the major factors to cause the browning of Pleurotus FerulaeLenzi. The characteristics of the polyphenol oxidase extracted from the Pleurotus FerulaeLenzi were studied by using spectrophotometer method. Use Catechol as substrate, the result showed that the absorptive wavelength of product was 440nm and the optimum pH was 6.0. EDTA-2Na and NaHSO3 were the strong inhibitors for the activity of polyphenol oxidase. The inhibit effect of VC or crtric acid was less.

相似文章

计量
文章访问数: 11
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊