首页|芹菜多酚氧化酶酶学特性及抑制效果的研究

芹菜多酚氧化酶酶学特性及抑制效果的研究

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以芹菜为试验材料,采用紫外分光光度法,研究芹菜多酚氧化酶(PPO)的酶学特性和抑制剂对酶活性的影响.结果表明:芹菜PPO的最适温度为36 ℃,最适pH为5.0;抗坏血酸、L-半胱氨酸、柠檬酸和氯化钙等抑制剂对PPO有明显抑制,其中L-半胱氨酸抑制效果最佳,10 mmol/L可完全抑制芹菜PPO活性.
Enzymatic characteristics and inhibitions effect of polyphenol oxidase from celery
With UV spectrophotometric method and celery as the experimental material,the aim of this experiment was to research the effect of the enzyme characteristics and inhibitors on the activity of polyphenol oxidase from celery.The results showed that the most suitable temperature was 36 ℃C,and the optimum pH for celery PPO activity was 5.0.Inhibitors tests found that ascorbic acid,L-cysteine,citric acid and calcium chloride could inhibit PPO.The most effective inhibitor was L-cysteine,10 mmol/L completely inhibited the activity of PPO from celery.

CeleryPolyphenol oxidaseInhibitorsEnzymatic characteristics

王凯晨、乔勇进、王梦晗、王晓、钟敏增、刘国利

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上海市农业科学院农产品保鲜加工研究中心,上海201403

上海师范大学生命与环境科学学院,上海200235

上海塞翁福农业发展有限公司,上海201403

无棣县小泊头镇林业站,滨州251910

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芹菜 多酚氧化酶 抑制剂 酶学特性

上海市农产品保鲜与加工技术服务平台项目%%

14DZ2293900073907003

2017

上海农业学报
上海市农业科学院,上海市农学会

上海农业学报

CSTPCDCSCD
影响因子:0.434
ISSN:1000-3924
年,卷(期):2017.33(4)
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