| 赛买提杏多酚氧化酶特性的研究 |
| |
| 引用本文： | 赵晓梅,张谦,徐麟,刘路,李文慧.赛买提杏多酚氧化酶特性的研究[J].新疆农业科学,2010,47(4):715-718. |
| |
| 作者姓名： | 赵晓梅 张谦 徐麟 刘路 李文慧 |
| |
| 作者单位： | 新疆农业科学院粮食作物研究所,乌鲁木齐,830091;新疆农业科学院科研管理处,乌鲁木齐,830091;新疆农业科学院轮台国家果树资源圃,新疆轮台,841600;石河子大学食品学院,新疆石河子,832003 |
| |
| 基金项目： | 新疆农业科学院青年科技创新基金，新疆维吾尔自治区林业科技专项资金项目，新疆维吾尔自治区科技攻关项目 |
| |
| 摘 要： | 目的]多酚氧化酶(PPO)会对杏加工生产产生重大影响,它不仅影响杏加工产品如杏酱等的色泽,而且也影响其品质,特别是在制作杏茶、杏汁饮料的过程中更为突出.所以,准确测定PPO活性,具有重要的生理和现实意义.方法]以新疆主栽赛买提鲜杏为原料,对杏组织中PPO的特性进行了研究.结果]杏多酚氧化酶最适反应pH为6.0,最适反应温度为25℃;杏多酚氧化酶的最适反应波长为400 nm,最适反应时间为6 min,当酶加入量为0.4 mL时,酶活性最大;60～80℃处理10 min,酶基本失活.结论]丙酮粉与pH为6.0的磷酸缓冲液反应6 min,离心后制得粗酶液;一定量的磷酸缓冲液和邻苯二酚在25℃下保温10 min,添加0.4 mL酶液,在400 nm波长下,测定的PPO活性较为准确.
|
| 关 键 词： | 杏 多酚氧化酶 褐变 酶活 |
| 收稿时间： | 2010-04-25 |
A Study on Characteristics of Polyphenol Oxidase in Saimaiti Apricot |
| |
| ZHAO Xiao-mei,ZHANG Qian,XU Lin,LIU Lu,LI Wen-hui.A Study on Characteristics of Polyphenol Oxidase in Saimaiti Apricot[J].Xinjiang Agricultural Sciences,2010,47(4):715-718. |
| |
| Authors: | ZHAO Xiao-mei ZHANG Qian XU Lin LIU Lu LI Wen-hui |
| |
| Institution: | ZHAO Xiao-mei1,ZHANG Qian2,XU Lin3,LIU Lu4,LI Wen-hui3(1.Institute of Grain Crops,Xinjiang Academy of Agricultural Science,Urumqi 830091,China,2.Scientific Research Management Department,3.State Fruit Tree Resource Garden of Luntai,Luntai Xinjiang 841600,4.College of Food Science,Shihhotze University,Shihhotze Xinjiang 832003,China) |
| |
| Abstract: | 【Objective】Polyphenol oxidase(PPO) would affect apricot process production.It not only affected the color of apricot manufacture process such as apricot sauce,but also infected their quality,especially apricot tea and apricot juice.It was of great physiological importance and reality 【Method】The mainly growen Saimuiti apricot was used as material in the experiment.The characteristics of fresh apricot PPO were studied.【Result】PPO's optimum reaction pH and temperature were 6.0 and 25℃ respectively.The optimal wavelength were 400 nm the optimal response time was 6 min;When enzyme concentration were 0.4 mL,the enzyme activity were the greatest.The polyphenol oxidase was inactivated at 60℃～80℃ for 10 min.【Conclusion】Acetone reacted with pH 6.0 phospho-buffer in 6 min,which could be made into thick enzyme liquid after centrifugal effect.Aceratin phospho-buffer and catechol kept warm for 10 min at 25℃,0.4 mL enzyme liquid was added,it was right to measure the enzymatic activity of PPO in 400 nm. |
| |
| Keywords: | apricot polyphenol oxidase browning: enzymatic activity |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《新疆农业科学》浏览原始摘要信息 |
| 点击此处可从《新疆农业科学》下载免费的PDF全文 |
|
