梅州金柚果肉中过氧化物酶特性的研究

Study on enzymatic characteristics of Peroxidase ( POD) in pomelo

摘要: 以愈创木酚为底物,对金柚果肉过氧化物酶(POD)的特性进行研究。结果表明,POD的最适提取pH为6.4,最适反应温度范围为30~80℃,在范围为5.0~8.0的pH环境下POD的活性变化不大,选择6.8作为其最适反应pH。在本实验条件(pH6.8,30℃)下,V max=25.64U/min,K m=8.74mmol/L,高于80℃处理,POD开始被钝化。

Abstract: Using guaiacol as substrates, the characteristics of peroxidase ( POD) extracted from pomelo was studied.The results showed that the optimum extracting pH of POD was 6.4, the optimum range of temperature and pH of POD catalytic reaction were 30⁸0℃ and 5.0⁸.0, respectively.K m was 8.74mmol /L and V max was 25.64U /min. The POD was inactivated when the temperature was higher than 80℃.