梅州金柚果肉中多酚氧化酶特性的研究

Study on enzymatic characteristics of Polyphenol Oxidase ( PPO) in pomelo

摘要: 以邻苯二酚为底物,采用分光光光度计测定氧化物的方法对金柚果肉多酚氧化酶(PPO)的特性进行研究。结果表明,PPO最大吸收波长为422nm,最适温度范围为50~70℃,最适pH范围为6.0~6.6,在本实验条件(pH6.4,60℃)下,K m=0.947mol/L、V max=0.375U/min,高于80℃处理PPO开始被钝化。

Abstract: Using catechol as substrates, the characteristics of polyphenol oxidase ( PPO) extracted from pomelo were studied by spectrophotometer. The results showed that the maximum absorption wavelength of PPO was422nm, the optimum range of temperature and pH of PPO were 50⁷0℃ and 6.0⁶.6 respectively.K m was 0.947mol /L, V max was 0.375U /min.The PPO was inactivated when the temperature was higher than 80℃.