海南黄帝椒酶促褐变控制的研究

宗红; 诸葛斌; 方慧英; 孙进; 龚星慧; 冯倩; 楼笑笑; 诸葛健

doi:10.13386/j.issn1002-0306.2013.18.062

海南黄帝椒酶促褐变控制的研究

Study on the control of enzymatic browning in Capsicum chinense

摘要

摘要: 本文采用丙酮法提取了海南黄帝椒中的多酚氧化酶（PPO）,并对其酶学特性进行了研究。海南黄帝椒PPO的米氏常数K m为117.38mmol/L,最大反应速率V max为416.67U/min,最适温度为40℃,最适pH为6.0。不同抑制剂对PPO活力的影响表明,较低浓度的柠檬酸、L-抗坏血酸、半胱氨酸盐酸盐对黄帝椒PPO活力具有一定的的抑制作用,而EDTA抑制效果较差;在单因素实验的基础上,通过正交实验设计对黄帝椒酶促褐变的抑制剂配方进行了优化,结果表明当添加L-抗坏血酸0.35%、半胱氨酸盐酸盐0.02%和柠檬酸0.2%时,黄帝椒的褐变度最小。此研究结果为海南黄帝椒产品的深度开发提供了基础。

Abstract: The polyphenol oxidase (PPO) in Capsicum chinense was prepared using acetone and its enzymatic characteristics was investigated in this paper.The results indicated that the Km of Capsicum chinense was 117.38mmol/L and its Vmax was 416.67U/min.Capsicum chinense had an optimum pH of 6.0, showing maximum activity at 40℃.Effects of different inhibitors on PPO activity were carried out, and it showed that citric acid, Lascorbic acid and cysteine monohydrochloride had strong inhibition on the PPO activity but the inhibition effects of EDTA was poor.Orthogonal experimental design was adopted to optimize the inhibitor combinations.It showed that the combination of 0.35% L-ascorbic acid, 0.02% cysteine monohydrochloride and 0.2% citric acid made the browing degree of Capsicum chinense lest.The results of this study provided the foundation for the depth development of Capsicum chinense products.