pH值、苯甲酸、乙二胺四乙酸和谷胱甘肽对蘑菇多酚氧化酶压力和/或温度失活动力学的影响。
Influence of pH, benzoic acid, EDTA, and glutathione on the pressure and/or temperature inactivation kinetics of mushroom polyphenoloxidase.
作者信息
Weemaes C A, De Cordt S V, Ludikhuyze L R, Van den Broeck I, Hendrickx M E, Tobback P P
机构信息
Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Belgium.
出版信息
Biotechnol Prog. 1997 Jan-Feb;13(1):25-32. doi: 10.1021/bp960065z.
The pressure and/or temperature inactivation of mushroom polyphenoloxidase (PPO) in the absence and presence of EDTA, benzoic acid, and glutathione was studied on a kinetic basis. In addition, the effect of pH was evaluated. The temperature stability of PPO at atmospheric pressure increased with increasing pH up to pH 6.5. The pressure stability of PPO at room temperature (25 degrees C) also increased with increasing pH. EDTA slightly increased the thermal stability of the enzyme but did not alter the pressure stability of PPO. Benzoic acid protected the enzyme toward temperature but caused sensitization toward pressure when used at a concentration of 50 mM. Glutathione produced sensitization to both temperature and pressure. It is suggested that the sensitizing effect of glutathione is due to an interaction with a disulfide bond of the enzyme.
在有无乙二胺四乙酸（EDTA）、苯甲酸和谷胱甘肽的情况下，对蘑菇多酚氧化酶（PPO）的压力和/或温度失活进行了动力学研究。此外，还评估了pH值的影响。在大气压下，PPO的温度稳定性随pH值升高至6.5而增加。在室温（25摄氏度）下，PPO的压力稳定性也随pH值升高而增加。EDTA略微提高了该酶的热稳定性，但未改变PPO的压力稳定性。当苯甲酸浓度为50 mM时，它对酶有温度保护作用，但会导致对压力敏感。谷胱甘肽对温度和压力均产生敏感作用。有人认为，谷胱甘肽的敏感作用是由于它与酶的二硫键相互作用所致。
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