文章摘要
Study on extraction process of polyphenoloxidase from green banana
  
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Author NameAffiliation
杨昭1,2,王军3,仇厚援1,谭琳2,李芬芳2,李奕星2,,德保2,陈文学1 1.海南大学食品学:海南海口5702282.中国热带农业科学:海口实验站海南省香蕉遗传 改良重点实验室海南海口5701023.许昌学:食品与生物工程学:河南许昌461000 南省自然科学基金(311063) 
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Abstract:
      As the tissue density and polyphenol oxidase (PPO) existing forms are greatly different between green banana and ripe banana. In this study, taking the specific activity of PPO as index, effect of some factors including buffer type, ionic strength, pH value, ratio of liquid to solid, PVPP, Tween 80, extraction time, extraction times on the extraction of PPO were studied and the best extraction conditions were 0.05 mol/L pH 6 phosphate buffer containing 5% PVPP and 1% Tween 80, liquid to solid ratio of 1.51 (V/W), homogenization at 10 000 r/min for 20 s, centrifugation at 10 000 r/min for 30 min at 4, extraction for two times, as the supernatant was crude enzyme, and the specific activity was 1 574.06 U/mg. As the tissue density and polyphenol oxidase (PPO) existing forms are greatly different between green banana and ripe banana. In this study, taking the specific activity of PPO as index, effect of some factors including buffer type, ionic strength, pH value, ratio of liquid to solid, PVPP, Tween 80, extraction time, extraction times on the extraction of PPO were studied and the best extraction conditions were 0.05 mol/L pH 6 phosphate buffer containing 5% PVPP and 1% Tween 80, liquid to solid ratio of 1.5颐1 (V/W), homogenization at 10 000 r/min for 20 s, centrifugation at 10 000 r/min for 30 min at 4益, extraction for two times, as the supernatant was crude enzyme, and the specific activity was 1 574.06 U/mg.
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