文章摘要
廖明星,朱定和袁,罗杰宇.韶关淮山多酚氧化酶酶学特性研究[J].广东农业科学,2012,39(4):81-83
查看全文    HTML 韶关淮山多酚氧化酶酶学特性研究
Study on enzymology properties of polyphenol oxidase in Shaoguan Yam (Dioscorea fordii Prain et Burkill)
  
DOI:
中文关键词: 韶关淮山  多酚氧化酶  酶学特性  抑制剂
英文关键词: Shaoguan Yam (Dioscorea fordii Prain et Burkill)  polyphenol oxidase  enzymogy properties  inhibitor
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作者单位
廖明星,朱定和袁,罗杰宇 韶关学院英东食品科学与工程学院,广东韶关512005 
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中文摘要:
      采用分光光度法研究了韶关本地淮山多酚氧化酶的活性,分析了pH 值、温度和抑制剂对淮山多酚氧化酶活性的影响。结果表明,淮山多酚氧化酶的最适pH 值为6.0,最适温度为40℃;NaCl、柠檬酸、L-抗坏血酸对多酚氧化酶均有抑制作用。
英文摘要:
      The enzymology properties were studied on polyphenol oxidase in Saoguan Yam (Dioscorea fordii Prain et Burkill) by means of spectrophoto-metrically determining the activity at 410 nm with catechol as substrate, on the conditions of different pH,temperature and inhibitor concentration.The results showed that the optimum conditions were pH6.0 and temperature 40℃, and that Lascorbic acid, critic acid and NaCl all lowered the enzyme activity by inhibited the catalysis.
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