猕猴桃软变及其多酚酶特性与动力学研究

研究表明, 常温下贮藏,猕猴桃软化速率与果实中多酚化合物含量的变化相一致. 软化时多酚物含量因氧化显著减少.对其多酚氧化酶研究发现: 其最佳底物是 4- 甲基儿茶酚;其催化的反应可用单底物反应模型来描述; 用氧电极测出酶催化反应的最佳条件是 pH 值为7.3, 温度为60;米氏常数为2.20*10^-3mol•L^-1,r_max=2.306 mg•L^-1 min^-1.

Study on Soften of Chinese Goosebeery Characteristic and Dynamics of Polyphenolic Oxidase

The study on storage of Chinese goosebeery show: the rate of sof ten is correlated to the content of multiphenolic compounds at room temperature, the content of multiphenolic compounds decrease sharply due to oxidation when it soften. The investigation on its multiphenolic oxidase indicates that : the best subs trate is 4- methylcatechol, the catalytic mechanism can be described by monosubtrate reaction model; the best condition for catalytic reaction is : pH 7.3 and temperature 60  ℃,which measured by oxygen electrode; Michaelis constant is 2. 20 •10^{- 3}mol L^{- 1}, r_max=2. 306 mg•L^{- 1}•min^{- 1}. The result has directive meaning on prevention of soften of Chinese goosebeery.