| 墨鱼多酚氧化酶提取及其部分特性研究 |
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| 引用本文： | 江津津,黎海彬.墨鱼多酚氧化酶提取及其部分特性研究[J].广州市财贸管理干部学院学报,2013(2):52-56. |
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| 作者姓名： | 江津津 黎海彬 |
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| 作者单位： | 广州城市职业学院食品系,广东广州510405 |
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| 基金项目： | 广州市属高校青年项目“基于电子鼻检测技术的成鲜调味料品质鉴别研究”（108013）;广东省科技计划项目“利用低值动植物蛋白生产新型天然提取物调味品的产业化关键技术研究”（20098050200009）;广东省教育部产学研结合项目“酶法生产新型天然调味品的研究”（20108090400113）,广州市教育系统创新学术团队项目“功能食品技术研究与开发”（200915）. |
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| 摘 要： | 以墨鱼墨为提取原料，先用磷酸盐缓冲液再用硫酸铵分级沉淀并通过二乙氨乙基（DEAE-Sepherose CL-6B）层析柱分离纯化PPO，得到纯化倍数为12．2的酶液，对其进行特性研究，纯化后的酶液以多巴为底物，最适温度为60％，最适pH值为7。电泳发现其存在两种PPO的同工酶形式，对应的分子量分别为53．4KD和48．3KD。
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| 关 键 词： | 墨鱼 多酚氧化酶（PPO） 同工酶 分子量 |
Studies on Extracting Polyphenol Oxidase from Cuttlefish and Features of Molecular Weight |
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| JIANG Jin-jin,LI Hai-bin.Studies on Extracting Polyphenol Oxidase from Cuttlefish and Features of Molecular Weight[J].Journal of Guangzhou Finance & Trade Management Institute,2013(2):52-56. |
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| Authors: | JIANG Jin-jin LI Hai-bin |
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| Institution: | (Department of Food, Guangzhou City Polytechnic, Guangzhou 510405, China) |
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| Abstract: | Polyphenol Oxidase （PPO） is the key enzyme for melanin forming. PPO could be widely found in human body, animals, vegetables, fungus, insects, etc. In this study, PPO is first extracted from cuttlefish with sodium phosphate extraction buffer, and then fractionated with solid ammonium sulfate. After dialysis and concentration, the enzyme solution is purified by DEAE-Sepharose CL-6B column chromatography after which a 12.2 fold purification of PPO is obtained. Properties of the purified enzyme extracted from cuttlefish are also studied. The optimum temperature for the oxidation of DL-DOPA by PPO is 60℃ , and the optimum pH for PPO-DOPA reaction is 7.0. The result from SDS-PAGE of PPO indicates that two PPO activity peaks are found in cuttlefish and molecular weights of them are 53.4KD and 48.3KD respectively. |
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| Keywords: | cuttlefish Polyphenol Oxidase （PPO） isozyme molecular weight |
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