柿子多酚氧化酶和过氧化物酶的特性研究
he properties of polyphenol oxidase and peroxidase from persimmon
本文研究了从柿子中提取的多酚氧化酶(PPO)和过氧化物酶(POD)的酶学特性。多酚氧化酶以邻苯二酚为底物时最适温度为25℃，最适pH 值为6.5， Km=9.617mmol/L Vmax=0.0495A420/min。沸水浴处理2min，酶活性完全消失。过氧化物酶的最适温度30℃、最适pH 5.0，在70℃下处理4min后基本失活，在沸水浴中加热150s后，酶活性完全消失。
he paper studied the properties of polyphenol oxidase (PPO) and peroxidase(POD) extracted from Persimmon. With catechol as substrate, the optimum conditions were: temperature 25℃, pH 6.5, the value of Km 7.698mmol/L and the value of Vmax 0.0458A420/min. The extinc-tcondition of PPO was 2min at 100℃. With guaiacol as substrates, the optimum temperature and pH of POD were 30℃ and 5.0,the POD was inactivated at 70℃ for 4min and the extinctcondition of POD was 150s at 100℃.
王红、李鹏、张海生
生物化学植物学
柿子多酚氧化酶过氧化物酶性质
persimmonpolyphenol oxidaseperoxidasecharacteristics
王红,李鹏,张海生.柿子多酚氧化酶和过氧化物酶的特性研究[EB/OL].(2009-02-23)[2025-08-11].http://www.paper.edu.cn/releasepaper/content/200902-1136.点此复制
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