贮藏荔枝果皮多酚氧化酶及过氧化物酶与褐变的研究
DOI:
作者:
作者单位:

作者简介:

通讯作者:

基金项目:

广东省“八五”重点课题


STUDIES ON POLYPHENOL OXIDASE AND PEROXIDASE AND LITCHI PERICARP BROWNING DURING STORAGE
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
    摘要:

    以“淮枝”的材料,着重研究了分析了荔枝(LichichinensisSom)贮藏过程中果皮多酚氧化酶及过氧化物酶的活性及其同工酶谱的变化,结果发现,荔枝果皮多酚氧化酶(PP)和过氧化物酶(POD)均具有游离态和结合态两种形式,它们在果皮褐变过程中活性的变化规律有所差别,随着果皮的褐变,PPO和POD均有新的同工酶带出现,新酶带与酶活性的变化和果皮褐变程度有关。

    Abstract:

    s With litchi( Litchi chinensis Sonn. cv. Huaizhi) as material, changes of polyphenol oxidase and peroxidase activities and their isozymes and the relation of these to the litchi pericarp browning during storage were studied. The results indicated that, the polyphenol oxidase and peroxidase in litchi pericarp had two forms, free form and bound form. Their activities all changed during cold storage, and some new isozymes bands of polyphenol oxidase and peroxidase appeared along with litchi pericarp browning. There is some relation between these two enzymes and the litchi pericarp browning.

    参考文献
    相似文献
    引证文献
引用本文

吴振先 苏美霞.贮藏荔枝果皮多酚氧化酶及过氧化物酶与褐变的研究[J].华南农业大学学报,1998,(1):12-15

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: