Food Science and Technology. 2012, (10) Core

Characteristics of peroxidase from fruit and vegetable research progressChinese Full Text

DING Xin-yuan, CAO Jian-kang * (College of Food Science ＆ Nutritional Engineering, Chinese Agricultural University, Beijing 100083)

Abstract: This paper described the peroxidase’s role in plant resistance and research significance, and summarized the characteristic of peroxidase, such as purification, isozymes, structure and distribution of POD. The result showed that, the optimum pH of the peroxidase in many fruits and vegetables concentrated in 5.0～7.0, the optimum temperature concentrated in 30～60℃. For many fruits and vegetables, peroxidase activities were stimulated in different degrees by some metal ions like Fe2+ , Fe 3+ , Ca2+ , Mg2+ , and almost weren’t stimulated by surfactant like PEG, SDS, DETA. Methanol, ethanol, acetone, ascorbic acid, citric acid, L-cysteine have different degrees of inhibition to the peroxidase. Molecular weights of most of the PODs vary from 30 ku to 60 ku, and isoenzyme types are different between the different varieties, different developmental stages and different organs. This paper gave an overview of peroxidase development prospects.

Keywords：

plant resistance; peroxidase; enzymatic characteristics; isozymes; fruits and vegetables;

DOI：
10.13684/j.cnki.spkj.2012.10.042
Series：
Subject：
Classification Code：
TS201.25

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Characteristics of peroxidase from fruit and vegetable research progressChinese Full Text

DING Xin-yuan, CAO Jian-kang * (College of Food Science ＆ Nutritional Engineering, Chinese Agricultural University, Beijing 100083)

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