| 侯杰 严东 马万良 杨洋.木薯叶多酚氧化酶的提取及其酶学性质研究[J].广东农业科学,2014,41(2):111-115 |
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木薯叶多酚氧化酶的提取及其酶学性质研究 |
| Extraction and enzymatic properties of polyphenoloxidase from cassava leaves |
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| DOI： |
| 中文关键词: 木薯叶 多酚氧化酶 提取 酶学性质 |
| 英文关键词: cassava leaves polyphenol oxidase (PPO) extraction enzymatic properties |
| 基金项目:广西自然科学基金2010GXNSFC013004 |
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| 中文摘要: |
| 以木薯叶为原料，研究木薯叶多酚氧化酶PPO的最佳提取条件与酶学性质。结果表明，木薯叶PPO 的
最佳提取条件为磷酸缓冲液PBS的pH 值6.8料液比4 mL/g提取时间6 h；木薯叶PPO 酶促反应产物在399 nm
处有最大吸收峰，以邻苯二酚为底物的酶促反应的米氏常数Km=0.8 mol/L动力学方程为V=2000[S]/0.8+[S]该酶最
适温度为37益，最适pH 值为7.0。 |
| 英文摘要: |
| Taking cassava (Manihot esculenta) leaves as the raw material, the optimum extraction conditions and
enzymatic properties of polyphenol oxidase (PPO) from cassava leaves were studied. The results showed that, the optimal
extraction conditions were as follow, pH value of PBS was 6.6, solid-liquid ratio was 4 mL/g and extraction time was 6 h.
The enzymatic reaction of PPO from cassava leaves showed that, the maximum absorption pick was at 399 nm. The
Michaelis constant (Km) was 0.8 mol/L and the enzymatic kinetic equation was V =2000 [S]/0.8+[S] by using catechol as
substrate. The optimal reaction temperature of PPO was 37益and optimal pH value of PPO was 7.0. |
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