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中华寿桃果肉多酚氧化酶的纯化研究

Purification of Polyphenol Oxidase of ‘Zhonghuashoutao Peach Flesh

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【作者】 段玉权冯双庆马秋娟赵玉梅

【Author】 DUAN Yu-quan1, FENG Shuang-qing2, MA Qiu-juan3, ZHAO Yu-mei2(1Science Academy of State Administration of Grain, Beijing 100037 ; 2College of Food Science and Nutritional Engineering,China Agricultural University, Beijing 100094; 3State Administration of Knowledge Property Right, Beijing 100083)

【机构】 国家粮食局科学研究院中国农业大学食品科学与营养工程学院国家知识产权局中国农业大学食品科学与营养工程学院 北京100037北京100094北京100083北京100094

【摘要】 研究了影响中华寿桃果肉褐变的关键酶——多酚氧化酶(PPO)的纯化。结果表明,采用30%硫酸铵盐析、Phenyl Toyopearl柱层析、90%硫酸铵再次盐析、Sephadex G-25、DEAE-Sepharose柱层析等5步分离,可得到电泳均一的PPO,其纯化倍数为110倍,产率为0.36%,分子量约为66.0kD。

【Abstract】 The polyphenol oxidase (PPO) in peach flesh was extracted and purified. The results showed that polyphenoloxidase was purified from Zhonghuashoutao peach flesh by five steps: Ammonium sulfate fractionation with saturation30%, Phenyl Toyopearl, ammonium sulfate fractionation with saturation 90%, Sephadex G-25 filtration, and DEAE-sepharoseanion column chromatography in turn. Through these steps, PPO was purified to electrophoretic homogeneity. SDS-PAGEshowed the protein as a single polypeptide with a molecular weight of about 66.0kD. The final purification fold and ratio ofrecovering protein are 110 and 0.36%, respectively.

【关键词】 褐变多酚氧化酶纯化
【Key words】 PeachBrowningPolyphenol oxidasePurification
  • 【文献出处】 中国农业科学 ,Scientia Agricultura Sinica , 编辑部邮箱 ,2004年04期
  • 【分类号】S662.1
  • 【被引频次】39
  • 【下载频次】333
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