作　　者： ; ;

机构地区： 皖西学院生物与制药工程学院

出　　处： 《食品工业科技》 2011年第12期200-202,303,共4页

摘　　要： 研究了苔干(Lactuca sativa var.angustata)多酚氧化酶的酶学性质。结果表明:以邻苯二酚为底物,该酶的最适pH为7.4,最适温度30℃,70℃以上温度使酶迅速失活,动力学方程v=518.96[S]/(0.0166+[S]),VC、异VC钠、NaHSO3、L-Cys可完全抑制酶活性,饱和NaCl、10%蔗糖、SDS、EDTA-Na2均可显著抑制酶活性。该酶能催化邻苯二酚、焦性没食子酸氧化,但对邻苯二酚的亲和力更强。 The kinetic property of polyphenol oxidase（PPO）in Lactuca sativa var. angustata was analyzed. The result showed that,by using the catechol as the substrate,the most suitable pH and temperature for this enzyme was at 7. 4 and 30℃,respectively,and it would be rapid inactivated if the temperature went above 70℃. The kinetic equation was v=518. 96[S]/（0. 0166＋[S]）,and VC,sodium D-isoascorbate,NaHSO3,L-Cys could completely inhibit PPO activity. Saturated NaCl,sugar（10%）,SDS and EDTA-Na2 could remarkably inhibite PPO activity. This enzyme could catalyze the oxidization of catechol and pyrogallic acid,and had higher affinity to catechol.

关 键 词： 苔干 多酚氧化酶 提取 纯化 酶学特性

领　　域： [轻工技术与工程] [轻工技术与工程]