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《Journal of Anhui Agricultural Sciences》 2010-19
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Studies on the Enzymatic Characteristics of Polyphenol Oxidase (PPO) in Lotus Sprout

RONG Bao-hua et al(Food Science and Technology College,Huazhong Agricultural University,Wuhan,Hubei 430070)  
[Objective] The research aimed to study the enzymatic characteristics of PPO in lotus sprout.[Method] The effects of temperature,pH value and inhibitors on PPO activity of lotus sprout were studied using spectrophotometry method,catechol as substrate,and the reaction kinetic equation was established.[Result] The results showed that the optimum temperature and pH were 30 ℃ and 6.0 respectively.The Km,Vmax of kinetic equation were 0.034 4 mol/L,172.41 U/ml,PPO was inactivity when keeping heat in 70 ℃ by 60 min.Ascorbic acid,citric acid,L-cysteine and stannous chloride could all inhibit PPO activity,and the strongest inhibitors of the activity were L-cysteine,stannous chloride,followed by citric acid,ascorbic acid,0.20 g/L L-cysteine,stannous chloride could inhibit PPO activity effectively.[Conclusion]The study can provide reference for reasonably utilizing the lotus sprout resources and the scientific control of its enzymatic browning during deep processing.
【Fund】: 国家科技支撑计划项目(2007BAD37B06)
【CateGory Index】: TS255.3
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