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《Journal of Mountain Agriculture and Biology》 2007-01
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Reaction kinetic characteristics of polyphenol oxidase of Coprinus comaus

WU Jing-na1,2,HUANG Zhi-mei1,LIN Qi-xun1,2,SHEN Song-yuan1,WANG Ze-jin1,2**(1.College of Food Science,Fujian Agriculture and Forestry University,Fuzhou Fujian 350002,China;2.Fresh and Frozen Storage Experimental Station for Agriculture Products,Fuzhou Fujian 350002,China)  
Polyphenol oxidase(PPO) activities of Coprinus comaus were spectrophotometrically determined at 398nm with catechol as substrate in different pH,temperatures and substrate concentrations and so on.The results showed that the optimal pH and temperature of PPO activity were pH 4.0-5.0 and 20℃ respectively,and the PPO was inactivated at 100℃ for 30s.The reaction kinetics of enzymatic browning was accordant with Michaelis-Menten,the Km and νmax were 0.64mol·L-1 and 0.08U·min-1 respectively.This paper also studied the difference of PPO activity in different parts of Coprinus comaus,the results showed that the PPO activity of pileusthe stipe(top)the stipe(below).
【Fund】: 福建省产学研联合开发基金资助项目[闽财指(2003)462]
【CateGory Index】: S646
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