摘要
多酚氧化酶是酶促反应的关键酶,研究了山竹果皮中多酚氧化酶的活性及不同抑制剂的抑制效果。结果表明:山竹果皮多酚氧化酶的最适pH为5.5,最适温度为30℃,底物浓度与酶活性成正相关;抗坏血酸、亚硫酸氢钠、四硼酸钠、柠檬酸等对该酶表现出不同的抑制作用,抑制作用大小为抗坏血酸>亚硫酸氢钠>四硼酸钠>柠檬酸,抗坏血酸的浓度越高,对酶的抑制效果越明显。
Polyphenol oxidase（PPO） is the key enzyme of enzymatic reaction.The activity of PPO in the pericarp of Garcinia mangostana and its inhibition effect of different inhibitors were studied.The results showed that the optimum pH and temperature of PPO were 5.5 and 30℃.The PPO activity was positively correlated to substrate concentration and various inhibition effects of Vc,NaHSO3,sodium tetraborate and citric acid were found towards this enzyme and decrease in the following order： VcNaHSO3 sodium tetraborate citric acid.The higher the Vc concentration was,the more obvious the inhibitory effect was.
出处
《广东农业科学》
CAS
CSCD
北大核心
2011年第8期80-82,共3页
Guangdong Agricultural Sciences
基金
广东省科学事业费计划项目(2008B071101032)
关键词
山竹果皮
多酚氧化酶
活性
抑制剂
pericarp of Garcinia mangostana
polyphenol oxidase
activivty
inhibitors
