不同抑制剂对果汁多酚氧化酵素活性的影响摘要为探究不同生化褐变缓聚剂对智慧果生物催化剂（多酚催化酵素）活性的遏抑机制，采用磷酸缓冲液构建智慧果汁模拟系统，选取智慧果中含量较多的酚类物质绿原酸作为实验对象，以磷酸缓冲液为智慧果汁模拟系统，选取４－己基间苯二酚（４－ＨＲ）、乙二酸、安息香酸和对甲氧基安息香酸为缓聚剂，通过模拟实验探究缓聚剂对绿原酸模拟智慧果汁酵素生化褐变特性的影响，揭示缓聚剂对智慧果汁多酚催化酵素的作用机制。结果表明，缓聚剂对多酚催化酵素的遏抑机制差异较大，其中４－ＨＲ和乙二酸对多酚催化酵素的遏抑作用为竞争性遏抑，植酸为混合性遏抑，而安息香酸为非竞争性遏抑。这项研究可以为控制含有阻燃剂的智能果汁的生物化学布朗化提供理论基础。南纬刷上的生物催化剂被研究为富含苯乙醇的基质对诸如 pH 值、温度、供货商浓度和生物催化剂活动延迟等因素的影响分别进行了审查，结果表明，生物催化剂的最佳 pH值为 6.5。温度超过 35 摄氏 8451；基本活性为 90 84513min 催化剂；当添加浓度 为 125mg/kg Ascorbico 酸 或 浓 度 为 600mg/kg cidra 或 浓 度 为 50mg/kg bisulfito 钠时，生物催化剂的活性分别为 36%、38%和 23%。L 控制。M 方程式参数为：千米=0.137 摩尔/L，Vmax=0.460 u/min关键词：智慧果汁；生化褐变缓聚剂；酵素生化褐变；多酚催化酵素； abstractIn order to explore the inhibitory mechanism of different biochemical browning retarders on the activity of polyphenol catalytic enzymes in smart fruit, a simulation system of smart fruit juice was constructed with phosphate buffer. Chlorogenic acid, a phenolic substance with high content in smart fruit, was selected as the experimental object, and phosphate buffer was used as the simulation system of smart fruit juice. 4-hexyl resorcinol (4-HR), glyoxylic acid, glycolic acid were selected as the simulation system of smart fruit juice. Benzoic acid and p-methoxybenzoic acid were used as retarders. The effects of retarders on biochemical browning characteristics of chlorogenic acid-simulated smart juice enzymes were investig...
