芡实多酚氧化酶的酶学性质-经济学家.PDF

176 2012, Vol. 33, No. 07 食品科学 ※生物工程 1 1 , 2 , 1 3 3 刘 静 ，钱建亚 * ，李成良 ，李良俊 ，陈学好 (1.扬州大学食品科学与工程学院，江苏 扬州 225127 ；2.江苏省乳品生物技术与安全控制重点实验室， 江苏 扬州 225127 ；3.扬州大学园艺与植物保护学院，江苏 扬州 225009) 以紫花苏芡和紫花刺芡种仁为原料制备粗酶液，研究多酚氧化酶(PPO)酶学性质。结果表明：紫花苏芡 和紫花刺芡 PPO 最适作用条件均为温度 45 ℃和pH 6.5 ；铁离子和亚铁离子对芡实PPO 酶活性具有较强的促进作用， 钙离子低质量浓度时抑制酶活性，较高质量浓度时使酶活性反弹，没有表现出明显的激活作用，铝离子有一定的 促进作用，铜离子低质量浓度对酶活性有促进作用，高质量浓度有抑制作用；有机酸柠檬酸、草酸、抗坏血酸 和 EDTA 、还原剂亚硫酸氢钠和硫代硫酸钠对紫花苏芡和紫花刺芡PPO 酶活性都有抑制作用。 芡实；多酚氧化酶；抑制剂 Enzymatic Properties of Polyphenol Oxidase from Gordon Euryale Seed 1 1,2, 1 3 3 LIU Jing ，QIAN Jian-ya *，LI Cheng-liang ，LI Liang-jun ，CHEN Xue-hao (1. School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China； 2. Jiangsu Provincial Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou 225127, China； 3. School of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China) Abstract ：Dehulled kernels of two varieties of Euryale ferox Slisb, Zihua Suqian and Zihua Ciqian from respectively Suzhou and Hongze, Jiangsu province of China, were used as raw materials to prepare and characterize crude polyphnol oxidase (PPO) extract. The results showed that PPO enzymes from both verities of gordon euryale had the highest activity at 45 ℃ and pH 6.5. Ferric and ferrous ions were highly effective in promoting PPO activity. Calcium inhibited PPO activity at low concentrations, but not at high concentrations. Aluminum ion and copper ion at low concentrations activated PPO activity, while high levels of copper ions