作　　者： ; ; ; ; (周继波）;

机构地区： 徐州工程学院食品生物工程学院

出　　处： 《食品科学》 2010年第24期134-138,共5页

摘　　要： 采用磷酸盐缓冲液提取菊芋中的多酚氧化酶(PPO),并对其酶学特性进行研究。结果表明,菊芋多酚氧化酶最适温度50℃、最适pH值为4.0和8.0。动力学实验表明菊芋PPO的米氏常数Km39.27mmol/L、最大反应速率Vmax为1.369U/min。通过响应面试验设计对菊芋酶促褐变的抑制剂配方进行优化,结果表明:用质量浓度0.02g/100mL乙二胺四乙酸二钠(EDTA)、0.02g/100mL柠檬酸亚锡二钠和0.04g/100mL的抗坏血酸复合溶液浸泡30min,能有效防止菊芋在加工期间的酶促褐变。 Polyphenol oxidase （PPO） was extract from Helianthus tuberosus L. using sodium phosphate buffer and its enzymatic properties of PPO were characterized. Results indicated PPO from Helianthus tuberosus L. has an optimal reaction temperature of 50 ℃ and optimal pH of 4.0 or 8.0. The enzymatic kinetic parameters including Km and Vmax were 39.27 mmol/L and 1.369 U/min, respectively. Response surface methodology was used to explore the best anti-browning formula, which were 0.02% EDTA （m/V）, 0.02% distannous citrate （m/V） and 0.04% ascorbic acid （m/V） for 30 min during treatment process.

关 键 词： 菊芋 多酚氧化酶 酶促褐变 柠檬酸亚锡二钠

领　　域： [轻工技术与工程] [轻工技术与工程]