摘要
以冷冻丙酮法制备草莓过氧化物酶粗酶液。以愈创木酚、双氧水为底物,用分光光度法测定氧化产物的方法测过氧化物酶活性。分别研究了强脉冲磁场的磁感应强度、脉冲数对草莓过氧化物酶活性的影响。结果表明:在28±1℃下,强脉冲磁场对草莓过氧化物酶有较强的钝化作用,几个脉冲就可以将其钝化。当磁感应强度为18.9T,脉冲数为9个时,就可以把草莓过氧化物酶活性钝化到处理前的8%。
Strawberry peroxydase（POD） was extracted with cold acetone. With spectrophotometry method and using guaiacol and oxyful as substrates, the characteristics of strawberry POD were investigated. The effects of strawberry POD activity were studied under different magnetic field intensities and pulses. Results showed that pulsed magnetic field had strong inactivation effect on peroxydase under room temperature（28±1 ℃） with several pulses. With the intensity of pulsed magnetic field of 18.9 tesla and pulses of 9, the activity of strawberry POD decreased to 8% of the untreated.
出处
《现代食品科技》
EI
CAS
2009年第10期1156-1158,共3页
Modern Food Science and Technology
基金
国家863计划项目(编号:2007AA100405)
关键词
强脉冲磁场
草莓过氧化物酶
钝化
high-intensity pulsed magnetic field, strawberry peroxydase, inactivation
