摘要
以日本木瓜和皱皮木瓜为原料,用Tris-HCl缓冲液提取过氧化物酶（POD）,愈创木酚-H2O2为底物,采用比色法对2种木瓜中的POD酶学性质进行了比较研究。结果显示,皱皮木瓜YATS 115（A）、日本木瓜西府海棠（B）的POD活性的最适温度分别为15℃、30℃,都在30℃以内能较好地保持酶活性。A、B的POD都有2个最适p H值,分别是5和6-6.5,5和5-6,其中B的2个最适p H值差别不明显。A中POD的p H值稳定性范围是5.5-8.5,B的POD在酸性条件下都相对稳定。金属离子对A、B的影响基本相同,Ca2＋对2种POD活性都有促进作用。2种POD活性的最佳抑制剂均是SDS,其次为抗坏血酸。
The peroxidase was isolated from Chaenomeles japonica （Thunb,） Liridl and Chaenomeies spiciosa （Sweet） Nakai by Tris-HC1 buffer. With guaiacol-H2O2 as substrate, the entymatie properties of two cuhivars were monitored by measuring the absorbance. The results showed that the optimum temperatures for POD activity in YATS 115 （A） and Chaenomeles Xifu（B） were 15 ℃ and 30 ℃ respectively, The POD of two eultivars could keep stable un- der 30 ℃. The peroxidases of two cuhivars both had two optimum pH, They were respectively 5 and 6 - 6, 5 ,5 and 5 - 6, but the two optimum pH in B was not obvious. The pH range for stable POD of A was at pH5.5 - 8.5, while the POD of B could keep stable in acid-stage of pH, Metal ions had the same effects on the POD activity of A and B. Ca2＋ activated POD of A and B. The optimum inhibitor of POD activity in both two cultivars was SDS, and then followed by ascorbic acid.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第11期137-142,共6页
Food and Fermentation Industries
基金
山东省分析测试中心科技发展基金(山分基合字2013第1号)
山东省科学院青年基金(青基合字2014第5号)
山东省海外高层次人才资助专项资金
关键词
皱皮木瓜
日本木瓜
过氧化物酶
酶学性质
Chaenomeles japonica（Thunb. ） Lindl, Chaenomeles spiciosa （Sweet） Nakai, peroxidase, enzyme char-acterization
