香菇PPO超声辅助法提取工艺及酶学特性的研究
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摘要
对超声波辅助浸提法提取香菇中多酚氧化酶的工艺进行研究,并考察香菇中多酚氧化酶的酶学特性,并对3种抑制剂对多酚氧化酶的抑制效果进行比较。结果表明:最优提取工艺为:磷酸缓冲液中添加的PVPP含量为2.0%,超声时间150 s,固液比为3∶5(g/mL);香菇中多酚氧化酶的最适pH值为6.9,最适温度为40℃,选取邻苯二酚为底物时,其最适浓度为0.3 mol/L,3种抑制剂对香菇中多酚氧化酶均有抑制作用,抑制效果为抗坏血酸>柠檬酸>乳酸,其中抗坏血酸在浓度为2 g/L时,抑制效果为对照组的8.42%。
This paper studied the ultrasonic-assisted extraction of mushroom,examined the enzymatic properties of polyphenol oxidase in mushroom,and compared the polyphenol oxidase inhibiting effect of three in hibitors. Results showed that PVPP content was 2.0 %,ultrasonic time 150 s,the solid liquid ratio 3 ∶ 5(g/mL);The optimal conditions of polyphenol oxidase activities in mushroom were pH 6.9,temperature 40 ℃,the concentration 0.3 mol/L with the substrate of catechol. Three inhibitors had inhibition in polyphenol oxidase in mushroom. The inhibiting effect was VC> citric acid > lactic acid. In the concentration of 2 g/L,the inhibiting effect of VCwas 8.42 % in the control group.
This paper studied the ultrasonic-assisted extraction of mushroom,examined the enzymatic properties of polyphenol oxidase in mushroom,and compared the polyphenol oxidase inhibiting effect of three in hibitors. Results showed that PVPP content was 2.0 %,ultrasonic time 150 s,the solid liquid ratio 3 ∶ 5(g/mL);The optimal conditions of polyphenol oxidase activities in mushroom were pH 6.9,temperature 40 ℃,the concentration 0.3 mol/L with the substrate of catechol. Three inhibitors had inhibition in polyphenol oxidase in mushroom. The inhibiting effect was VC> citric acid > lactic acid. In the concentration of 2 g/L,the inhibiting effect of VCwas 8.42 % in the control group.
引文
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[15]于新,冯彤,黄小丹.草菇多酚氧化酶及过氧化物酶活性的抑制研究[J].仲恺农业技术学院学报,2000,13(2):14-17,26
[16]倪文兵,童军茂.红枣多酚氧化酶酶促褐变控制研究[J].食品工业科技,2012,33(4):205-208
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[18]方志超,周磊,刘伟.乳酸对多酚氧化酶活性与构象的影响[J].食品工业科技,2014(16):117-120
[2]COLAK A,SAHIN E,YILDIRIM M,et al.Polyphenol oxidase potentials of three wild mushroom species harvested from Lier High Plateau,Trabzon[J].Food chemistry,2007,103(4):1426-1433
[3]GAWLIK-DZIKI U,ZLOTEK U,S WIECA M.Characterization of polyphenol oxidase from butter lettuce(Lactuca sativa var.capitata L.)[J].Food Chemistry,2008,107(1):129-135
[4]李云飞,戴前颖,夏涛.添加PVPP对绿茶汤色的影响及作用机理的研究[J].食品工业科技,2012,33(22):127-132
[5]莫祺晖,韦星明,李槐.三氯乙酸终止液对木瓜蛋白酶酶活测定的影响研究[J].饮料工业,2015(1):23-25
[6]滕昆,张吉福,牛福星.脂肪酶活力测定中终止反应方法的比较分析[J].广西科学,2014(2):115-118
[7]周小玲,杨代明,李娜.小麦粉多酚氧化酶活性测定方法的改进[J].食品与机械,2015(6):84-87
[8]王文宗,李琳,林鸿佳.超声波对多酚氧化酶酶活力的影响及其机理[J].食品科学,2010(17):331-334
[9]熊海涛,郑行望,唐志华.超声诱导法提取香蕉中多酚氧化酶的工艺研究[J].食品研究与开发,2011,32(5):24-26
[10]邵伟,乐超银,黄艺.蘑菇多酚氧化酶酶学特性初步研究[J].食用菌,2007,29(2):5-6
[11]赵吉顺.香菇、双孢菇液态CO2速冻工艺研究[D].昆明:昆明理工大学,2011
[12]吴进菊.双孢蘑菇多酚氧化酶的研究[D].南昌:南昌大学,2010
[13]耿中华,王乃馨.秀珍菇多酚氧化酶的特性研究[J].食品工业,2014(1):116-119
[14]李君兰,李怡华,赵秋玲.鸡腿蘑多酚氧化酶特性研究[J].食品科学,2007,28(1):187-191
[15]于新,冯彤,黄小丹.草菇多酚氧化酶及过氧化物酶活性的抑制研究[J].仲恺农业技术学院学报,2000,13(2):14-17,26
[16]倪文兵,童军茂.红枣多酚氧化酶酶促褐变控制研究[J].食品工业科技,2012,33(4):205-208
[17]高梦祥,杨凤琴.冬瓜多酚氧化酶的特性及抑制剂研究[J].食品科技,2008,33(2):11-14
[18]方志超,周磊,刘伟.乳酸对多酚氧化酶活性与构象的影响[J].食品工业科技,2014(16):117-120