Science and Technology of Food Industry

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LI Jie, CHEN Zhong, LIN Wei-feng. Study on enzymatic characteristics of Peroxidase ( POD) in pomelo[J]. Science and Technology of Food Industry, 2014, (01): 133-136. DOI: 10.13386/j.issn1002-0306.2014.01.069
Citation: LI Jie, CHEN Zhong, LIN Wei-feng. Study on enzymatic characteristics of Peroxidase ( POD) in pomelo[J]. Science and Technology of Food Industry, 2014, (01): 133-136. DOI: 10.13386/j.issn1002-0306.2014.01.069
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Study on enzymatic characteristics of Peroxidase ( POD) in pomelo

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    • Abstract
  • Using guaiacol as substrates, the characteristics of peroxidase ( POD) extracted from pomelo was studied.The results showed that the optimum extracting pH of POD was 6.4, the optimum range of temperature and pH of POD catalytic reaction were 3080℃ and 5.08.0, respectively.K m was 8.74mmol /L and V max was 25.64U /min. The POD was inactivated when the temperature was higher than 80℃.
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