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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 6 0℃ ;米氏常数为 2 2 0× 10 -3 mol·L-1,rmax=2 .30 6mg·L-1·min-1
The results showed that the softening rate of kiwifruit at room temperature was consistent with the change of polyphenolic compounds in fruit, and the content of polyphenols decreased significantly due to oxidation when softened.The polyphenol oxidase showed that the optimum substrate was 4- Methyl catechol. The catalytic reaction can be described by a single-substrate reaction model. The optimal conditions of the enzyme-catalyzed reaction were measured with oxygen electrode at a pH of 7 3, a temperature of 60 ℃ and a Michaelis constant of 2 2 0 × 10 -3 mol·L-1, rmax = 2.30 6 mg · L-1 · min-1