摘要
过氧化物酶(POD)是参与酚类物质氧化,并且在果蔬酶促褐变中发挥着重要作用的主要酶类之一。该研究以台湾青枣果实为材料,以愈创木酚为底物,采用分光光度法对该果实POD部分酶学特性进行研究。结果表明,台湾青枣果实POD的最适p H值为5.8,最适温度为40℃。p H值小于3.0时酶基本失活,温度高于70℃时也基本失活。该酶热稳定性较差,100℃处理超过15s时,酶几乎钝化。抗坏血酸和Na HSO对POD有明显的抑制作用,而EDTA的抑制作用较弱。3种化合物的抑制效果依次是抗坏血酸>Na HSO3>EDTA。
Peroxidase （POD） is one of the major oxidases involving in the oxidation of phenolics and play-s important roles in enzymatic browning of fruits and vegetables. With spectrophotometry method and based on substrate of guaiacol, the enzymatic characteristics of peroxidase （POD） from Indian jujube fruits were studied. Results showed that the optimum pH and temperature of POD were 5.8 and 40℃. At the pH value of less than 3.0 and the temperature higher than 70℃ were basically undetectable activity. The POD had poor themlal stability, its activity was completely passivated when it was incubated at 100℃ and dealing with more than 15s. Ascorbic acid and NaHSO3 had great inhabitation effect on POD, and EDTA was weaker. Their inhibitorycapacity was decreased in the order ： ascorbic acid 〉 NaHSO3 〉 EDTA.
作者
郑楚珊
詹嘉红
Zheng Chushan(Shantou No.4 Middle School,Shantou 515041 China)
出处
《安徽农学通报》
2018年第14期25-27,145,共4页
Anhui Agricultural Science Bulletin
关键词
台湾青枣
过氧化物酶
酶学特性
Indian jujube（Ziziphus mauritiana Lamk. ）
Peroxidase
Enzymatic characteristic
