小麦多酚氧化酶特性及褐变控制研究.pdfVIP

( ) 安徽农业科学 ,Journal of Anhui Agri . Sci . 2008 ,36 31 :13574 - 13575 ,13638 　　　　　　　　　　　　　　　　　责任编辑 　姜丽 　责任校对 　张士敏 小麦多酚氧化酶特性及褐变控制研究 (河南科技大学农学院,河南洛阳 471003) 黄海霞 ,张 真 ,吴金芝 　 ( ) 摘要　[ 目的]研究小麦多酚氧化酶 PPO 的特性及其褐变的控制方法 ,为提高小麦品质提供试验和理论依据 。[ 方法] 对洛阳地区5 个 品种小麦籽粒 PPO 的催化特性、热稳定性和p H 值稳定性等性质进行了研究, 同时考察了抑制剂对 PPO 的褐变抑制作用 。[ 结果] 小麦 PPO 活性的最适温度为40 ℃,最适p H 值为6 . 0 ;柠檬酸、抗坏血酸、半胱氨酸等抑制剂均可有效抑制 PPO 的活性 ,且随着抑制剂浓度的 增大 PPO 活性降低越明显。[ 结论]可通过调节合适的温度、p H 值和添加一定浓度的抑制剂有效地防止 PPO 褐变的发生 。 关键词　小麦;多酚氧化酶;抑制剂;褐变 ( ) 中图分类号　S512 . 1 　　文献标识码　A 　　文章编号　0517 - 6611 2008 31 - 13574 - 02 Study on Characteristics and Browning Inhibition of Polyphenol Oxidase in Wheat ( ) HUANG Haixia et al 　 Agricultural College , Henan University of Science and Technology , Luoyang , Henan 471003 Abstract 　 [Obj ective ] The research aimed to study the characteristics and browning inhibition of Polyphenol oxidase (PPO) and provide the experimen tal and theoretical basis for the improvement of wheat quality . [Method ] Different varieties of wheat seeds in district of Luoyang were applied to extract PPO. The spectrophotometry was used to determine the thermal stability and p H value stability of PPO. In addition , inhibiting effects of inhibitors on PPO were investigated . [ Result ] The optimum temperature and p H value of the wheat PPO were 40 ℃and 6 . 0 . Three inhibitors (the citric aid , ascorbic acid , cysteine) reduced the PPO activity effectively , and with increasing concentration of inhibitors , PPO activity decreased obviously . [ Conclusion ] The brown ing phenomenon could be prevented effectively through the appropriately adj usting temperature , p H value and certa