作　　者： ; ; ; ; ;

机构地区： 华南理工大学食品与生物工程学院

出　　处： 《食品科学》 2004年第3期45-48,共4页

摘　　要： 本文以邻苯二酚为底物采用分光光度计测定氧化产物的方法对香蕉果肉多酚氧化酶(PPO)的催化特性、最适温度、最适pH值、热稳定性等性质进行了研究。结果表明,香蕉PPO的最适温度为25℃,最适pH为5.0,75℃水浴处理5min酶基本完全失活,100℃水浴处理20s可钝化PPO的活性,并且香蕉PPO具有同功酶。 Taking catechol as substrate,this article made a research on the characteristics of polyphenol oxidase(PPO)ofbanana by spectrophotometer ,including its catalytic characteristics, the optimum temperature, the optimun pH, the thermody-namic stability of enzyme and so on. The results showed that the optimum temperature and pH were 25℃ and 5.0 respecfively.ThePPO was inactivated at 75℃ for 5min and the extinct condition of PPO was 20s at 100℃.The PPO had isoenzyme in its mixture.

关 键 词： 香蕉 酶促褐变 分光光度计 多酚氧化酶 催化特性 同功酶

领　　域： [农业科学] [农业科学] [农业科学] [农业科学] [农业科学]