砀山酥梨膜结合态与可溶态多酚氧化酶性质比较

胡月恒 刘芳

胡月恒,刘芳. 砀山酥梨膜结合态与可溶态多酚氧化酶性质比较[J]. 食品工业科技,2021,42(7):324−329. doi:  10.13386/j.issn1002-0306.2020060269
引用本文: 胡月恒,刘芳. 砀山酥梨膜结合态与可溶态多酚氧化酶性质比较[J]. 食品工业科技,2021,42(7):324−329. doi:  10.13386/j.issn1002-0306.2020060269
HU Yueheng, LIU Fang. Comparison of Properties of Membrane-Bound and Soluble Polyphenol Oxidase from Dangshan Pear[J]. Science and Technology of Food Industry, 2021, 42(7): 324−329. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060269
Citation: HU Yueheng, LIU Fang. Comparison of Properties of Membrane-Bound and Soluble Polyphenol Oxidase from Dangshan Pear[J]. Science and Technology of Food Industry, 2021, 42(7): 324−329. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306. 2020060269

砀山酥梨膜结合态与可溶态多酚氧化酶性质比较

doi: 10.13386/j.issn1002-0306.2020060269
基金项目: 国家自然基金项目(31801596);农业农村部果蔬加工重点实验室开放基金(FVKF2020017)
详细信息
    作者简介:

    胡月恒(1998−),女,本科,研究方向:果蔬加工与保鲜,E-mail:709534679@qq.com

    通讯作者:

    刘芳(1984−),女,博士,讲师,研究方向:果蔬营养及采后保鲜,E-mail:liufang_84@126.com

  • 中图分类号: TS255.1

Comparison of Properties of Membrane-Bound and Soluble Polyphenol Oxidase from Dangshan Pear

  • 摘要: 为探究砀山酥梨膜结合态多酚氧化酶(mPPO)性质,本文以砀山酥梨为原料,研究其mPPO催化特性及热失活动力学,并与可溶态多酚氧化酶(sPPO)性质进行比较。结果表明:以邻苯二酚为底物时,mPPO与sPPO催化特性及热失活动力学性质不同。mPPO比活力及对底物亲和力高于sPPO。mPPO在pH4.50时酶活最高,而sPPO最适pH为5.00。mPPO酸碱稳定性高于sPPO,mPPO在pH3.50~4.50环境中保持24 h后酶活大于原始酶活。砀山酥梨mPPO在35~45 ℃温度区间内活性最高,且mPPO在55~75 ℃区间热稳定性高于sPPO。热失活动力学分析结果表明,热处理对sPPO及mPPO的钝化均符合一级反应动力学,动力学参数Ea值及ZT值分析表明mPPO比sPPO催化反应对温度的依赖性更小,热耐受性更高。
  • 图  1  底物浓度对反应速率的影响

    Figure  1.  Effect of substrate concentration on reaction rate

    图  2  底物浓度与反应速率倒数图

    Figure  2.  Lineweaver-Burk plot

    图  3  pH对砀山酥梨mPPO及sPPO比活力的影响

    Figure  3.  Effects of pH on the specific activity of mPPO and sPPO from Dangshan pear fruit

    图  4  pH对砀山酥梨mPPO及sPPO稳定性的影响

    Figure  4.  Effects of pH on the stability of mPPO and sPPO from Dangshan pear fruit

    图  5  温度对砀山酥梨mPPO及sPPO比活力的影响

    Figure  5.  Effects of temperature on the specific activity of mPPO and sPPO from Dangshan pear fruit

    图  6  砀山酥梨sPPO热稳定性(a)及失活速率(b)曲线

    Figure  6.  Thermal stability (a) and thermal inactivation rate (b) of sPPO from Dangshan pear fruit

    图  7  砀山酥梨mPPO热稳定性(a)及失活速率(b)曲线

    Figure  7.  Thermal stability (a) and thermal inactivation rate (b) of mPPO from Dangshan pear fruit

    表  1  砀山酥梨sPPO和mPPO比活力比较

    Table  1.   The specific activity of sPPO and mPPO from Dangshan pear fruit

    名称蛋白含量(mg·g−1酶活(IU)比活力(IU·mg−1
    sPPO0.0057 ± 0.00020.510 ± 0.00489.47 ± 1.01
    mPPO0.0006 ± 0.00010.066 ± 0.060108.20 ± 0.94
    下载: 导出CSV

    表  2  砀山酥梨mPPO及sPPO失活的一级动力学模型参数

    Table  2.   Parameters of first-order kinetic model for Dangshan pear mPPO and sPPO inactivation

    热失活参数温度(℃)mPPOsPPO
    失活速率常数
    k (×10−3 min−1
    4510.594 ± 0.3576.909 ± 0.298
    5521.648 ± 1.03216.121 ± 0.789
    6551.127 ± 2.46331.091 ± 1.964
    75112.617 ± 4.651153.840 ± 5.432
    半衰期
    t(1/2)(min)
    4565.430 ± 0.896100.325 ± 1.236
    5532.019 ± 0.62542.997 ± 0.591
    6513.557 ± 0.22222.295 ± 0.313
    756.155 ± 0.1544.506 ± 0.101
    D值
    (min)
    45217.391 ± 2.108333.333 ± 2.011
    55106.383 ± 1.033142.857 ± 0.931
    6545.045 ± 0.58174.074 ± 0.664
    7520.450 ± 0.43214.970 ± 0.512
    反应活化能
    Ea (kJ·mol−1
    78.257(R2=0.9999)106.560(R2=0.9404)
    ZT (℃)27.933(R2=0.9994)20.408(R2=0.9450)
    下载: 导出CSV
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出版历程
  • 收稿日期:  2020-06-22
  • 网络出版日期:  2021-01-28
  • 刊出日期:  2021-04-01

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