MA Xiao,CHEN Gang.Study on Characteristic of Polyphenol Oxidase in Lactuca sativa var.ramosa Hort.[J].HEILONGJIANG AGRICULTURAL SCIENCES,2016,(02):77-80.[doi:10.11942/j.issn1002-2767.2016.02.0077]
生菜多酚氧化酶特性研究
- Title:
- Study on Characteristic of Polyphenol Oxidase in Lactuca sativa var.ramosa Hort.
- 文章编号:
- 1002-2767（2016）02-0077-04
- 分类号:
- S636.2
- 文献标志码:
- A
- 摘要:
- 为避免生菜褐变的发生，减缓其褐变进程，研究了生菜多酚氧化酶的酶学特性和部分抑制剂对该酶活性的影响。结果表明：生菜多酚氧化酶最适pH为8.0，最适底物浓度为0.3 mol·L-1，动力学方程为V=0.8859[S]/(0.0617+[S])，最适温度为25℃。抗坏血酸、亚硫酸氢钠对酶活性的抑制效果最明显。生菜内外部叶片的酶活性随着酶液存放时间的变化趋势不同。
- Abstract:
- In order to avoid the browning of Lactuca sativa var.ramosa,the activity of polyphenol oxidase in lettuce and the effect of some inhabitant on polyphenol oxidase were studied.The results showed that the optimal pH was 8.0 and substrate concentration was 0.03 mol·L-1.The kinetic equation was V=0.8859[S]/(0.0617+[S]).The optimal temperature was 25℃.The depress effection of ascorbic acid and NaHSO3 on polyphenol oxidase activity was the strongest.The activity of polyphenol oxidase between the outside and inner leaves was different as the storing time went on.
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备注/Memo
马晓（1980-），女，河南省漯河市人，硕士，讲师，从事植物生理与抗性研究。E-mail:maxiao720@163.com。