摘要
以新鲜雪莲果为材料，对雪莲果过氧化物酶（POD）的特性进行了研究，并探讨了不同抑制剂及激活剂对酶活性的影响。结果表明：雪莲果过氧化物酶最适反应pH值为6．0，最适反应温度为35℃，最佳反应底物（愈创木酚）浓度为0．008mmol/L，最大反应速度Vmax=135U／（min·g），米氏常数Km=0．004182mol／L。在0-200mmol／L范围内，抑制剂对POD的抑制作用为NaHSO3〉L—cys〉柠檬酸〉Vc〉EDTA。在0～10mmol／L范围内，激活剂对POD激活作用为CuSO4〉FeCl3。
Characteristics and inhibition ofperoxidase （POD） from Smallantus sonchifolium were studied. The results showed that the optimum tem- perature and pH value were 35℃ and 6.0, respectively. The reaction kinetic of enzyme was Michaelis Equation model. Using guaiacol as substrate, Km and Vmax were 0.004182mol/L and 135U/ （g.min）, respectively. In the concentration range of 0-200mmol/L, five inhibitors had different effects on enzymatic browning and the order of inhibition effect was as follows： NaHSO3, L-cys, citrate, Vc and EDTA. In the concentration range of 0-10mmol/L, CuSO4 had better activation effect than FeCl3.
出处
《中国酿造》
CAS
北大核心
2011年第1期109-112,共4页
China Brewing
关键词
雪莲果
过氧化物酶
褐变
特性
Smallantus sonchifolium
peroxidase
browning
characteristics
