Study on enzymatic characteristics of Peroxidase ( POD) in pomelo

LI Jie; CHEN Zhong; LIN Wei-feng

doi:10.13386/j.issn1002-0306.2014.01.069

LI Jie, CHEN Zhong, LIN Wei-feng. Study on enzymatic characteristics of Peroxidase ( POD) in pomelo[J]. Science and Technology of Food Industry, 2014, (01): 133-136. DOI: 10.13386/j.issn1002-0306.2014.01.069

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Study on enzymatic characteristics of Peroxidase ( POD) in pomelo

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Using guaiacol as substrates, the characteristics of peroxidase ( POD) extracted from pomelo was studied.The results showed that the optimum extracting pH of POD was 6.4, the optimum range of temperature and pH of POD catalytic reaction were 30⁸0℃ and 5.0⁸.0, respectively.K m was 8.74mmol /L and V max was 25.64U /min. The POD was inactivated when the temperature was higher than 80℃.

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Science and Technology of Food Industry

Study on enzymatic characteristics of Peroxidase ( POD) in pomelo

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