【作者】 詹丽娟； 赖齐贤； 朱祝军； 葛志平；

【Author】 Zhan Lijuan Lai Qixian Zhu Zhujun Ge Zhiping 1 Department of Horticulture,College of Agriculture and Bioteehnology,Zhejiang University,Hangzhou 3100292Extension Station of Agricultural Technology,Jiaxing 314000

【机构】 浙江大学农业与生物技术学院园艺系； 嘉兴市秀洲区粮油技术推广站；

【摘要】 为解决南湖菱加工和贮藏过程中出现的褐变问题,以邻苯二酚为底物,用分光光度法研究了南湖菱多酚氧化酶(PPO)的动力学特性。结果表明：南湖菱多酚氧化酶催化反应的最适温度为30℃,最适 pH6．5,检测波长420nm,最大反应速度 Vmax=33．67unit/min, 米氏常数 Km=0．286mol/L。同时也讨论了抑制剂对多酚氧化酶的影响。更多还原

【Abstract】 In order to solve the problem of browning in the processing and storage of the fruit of Trapa acronis Nakano,the kinetic characteristics of polyphenol oxidase(PPO)in the fruit of Trapa acornis Nakano were investigated by spectrophotometer using catechol as substrate.The results showed that the optimum pH for PPO activity was 6.5,the temperature was 30℃ and the detection wavelength was 420nm.The maximum reaction velocity was 33.67 unit/min and the Michaelis constantkm was 0.286 mol/L.The effects of inhibitors on PPO activity were studied in this paper as well.更多还原