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园艺学报 ›› 2002, Vol. 29 ›› Issue (3): 261-262.

• 研究报告 • 上一篇    下一篇

苹果梨中多酚氧化酶酶学特性的研究

程建军1;马 莺1;杨咏丽1;凌海波2;焦明晶1;庄 严1   

  1. (1 东北农业大学食品学院, 哈尔滨150030;2 北大绿色科技有限公司, 北京100871)
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2002-06-25 发布日期:2002-06-25

Study on Characteristics of Polyphenol Oxidase in Pingguoli Pear

Cheng Jianjun1;Ma Ying1;Yang Yongli1;Ling Haibo2;Jiao Mingjing1;and Zhuang Yan1   

  1. (1 Northeast Agricultural University, Food Science Department, Harbin 150030, China; 2 Peking University Green Technology Co. Ltd, Beijing 100871, China)
  • Received:1900-01-01 Revised:1900-01-01 Online:2002-06-25 Published:2002-06-25

摘要: 以苹果梨中的多酚氧化酶为研究对象, 对其酶的活性变化及其特性的研究表明, 苹果梨中的
多酚氧化酶的最适pH 值是4. 6 , 最适温度是40 ℃; 亚硫酸氢钠、维生素C、柠檬酸对苹果梨中多酚氧化酶的抑制作用依次减弱, 硫酸钠几乎无抑制作用。不同底物和同底物不同浓度影响多酚氧化酶特性。

关键词: 苹果梨, 多酚氧化酶, 特性

Abstract: The experiment studied on the Polyphenol oxidase ( PPO) extracted from Pingguoli Pear. Thechange of PPO activity and characteristics showed that the optimal pH of PPO is 4. 6, and optimal temperature is 40 ℃. The inhibition of the inhibitors is in the following order : sodium bisulphate, Vitamin C, citric acid, sodium sulfate. The effect of different zymolyte or different zymolyte concentration on PPO were studied.

Key words: Pingguoli pear, Polyphenol oxidase (PPO), Characteristics

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