摘要
为解决带肉莲藕汁加工中褐变问题，采用分光光度法对莲藕组织中多酚氧化酶的特性进行了研究，分别求出该酶的最适温度为３０℃，最适ｐＨ为５．０和７．０，Ｖ＿（ｍａｘ）＝１．３２吸光度／ｍｉｎ，Ｋ＿ｍ＝２０ｍｍｏｌ／Ｌ。并探讨了该酶的热稳定性特征和抑制剂ＳＯ＿２。Ｖｃ对酶活力的影响，９５℃条件下１８ｓ可将酶灭活，抑制剂的有效抑制浓度分别为０．６％（ＮａＨＳＯ＿３计）和１．０ｍｏｌ／Ｌ（Ｖｃ）。
Based on the browi ng phenomenon in the processi ng of lotus rcot Juice,the characters of polyphenol oxidase in the tissues of lotus rcots were investigated with spectrophotometer and the optimum temperature(30℃),the optimum pH(5.0,7.0),V_(max)(1.32 absorbance/min)and K_m (20mmol/L)were obtained.Also,the thermodyn-mic stability of the enzyme and the actlvity of polyphenol oxidase influenced by the inhlbitor SO_ 2 and V_C were sur-veyed,the extinct conditions being 18s/95℃ and the effective concentrartion of inhibitor being 0.6%(NaHSO_3)and 1.0mmol/L(V_c)respectivly.
出处
《江苏农学院学报》
CSCD
1996年第1期47-51,共5页
Jiangsu Agricultural Research
基金
江苏省教委自然科学基金资助
关键词
藕
多酚氧化酶
特性
lotus rhizome
polyphenol oxldases
characteristics
