摘要
采用磷酸缓冲液提取紫甘薯PPO,以儿茶酚为其褐变底物,采用分光光度法对其酶学特性进行了研究。紫甘薯PPO对pH的变化十分敏感,在pH4.1和pH6.0出现两个活力峰,其中pH6.0处为一肩峰。pH值小于3.0或大于7.5时,酶活力迅速降低。最适反应温度为16℃,30℃处有一肩峰。
Polyphenol oxidase （PPO）was extracted from purple sweet potato by phosphate buffer solution, and the spectrophotometry method was applied in the experiment to study the enzymatic characteristics of the PPO. Results show that the PPO from purple sweet potato is very sensitive to the change of pH value; its optimum pH is 4.1 with the second optimum pH of 6.0, and the PPO activity drops rapidly when pH is below 3.0 or above 7.5. The optimum temperature for the PPO activity is 16 ℃ with the second optimum temperature of 30 ℃.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第5期80-83,共4页
Journal of the Chinese Cereals and Oils Association
关键词
紫甘薯
多酚氧化酶
酶学特性
purple sweet potato, polypbenol oxidase, enzymatic characteristics
