Enzymatic characteristics of peroxidase from Chrysanthemum morifolium cv. Bo-ju.
10.19540/j.cnki.cjcmm.2018.0059
- Author:
Yu-Yun ZHU
1
;
Xin-Lin LYU
1
;
Xiang-Wei LI
2
;
Dong ZHANG
2
;
Li-Hua DONG
2
;
Jing-Jing ZHU
2
;
Zhi-Min WANG
2
;
Jin-Zhen ZHANG
3
Author Information
1. School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230000, China.
2. Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China.
3. Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
- Publication Type:Journal Article
- Keywords:
Chrysanthemum morifolium cv.Bo-ju;
enzymatic characteristics;
peroxidase
- From:
China Journal of Chinese Materia Medica
2018;43(8):1596-1601
- CountryChina
- Language:Chinese
-
Abstract:
The enzymatic browning is one of the main reasons for affecting the quality of medicinal flowers. In the process of chrysanthemum harvesting and processing, improper treatment will lead to the browning and severely impact the appearance and quality of chrysanthemum. Peroxidase enzyme is one of the oxidoreductases that cause enzymatic browning of fresh chrysanthemum. The enzymatic characteristics of peroxidase (POD) in chrysanthemum were studied in this paper. In this experiment, the effects of different reaction substrates and their concentrations, PH value of buffer and reaction temperatures on the activity of POD enzyme were investigated. The results showed that the optimal substrate of POD was guaiacol, and the optimal concentration of POD was 50 mmol·L⁻¹. The optimal pH value and reaction temperature were 4.4 and 30-35 °C, respectively. Michaelis-Menten equation was obtained to express the kinetics of enzyme-catalyzed reaction of POD, Km=0.193 mol·L⁻¹, Vmax=0.329 D·min⁻¹. In addition, the results of POD enzyme thermal stability test showed that the POD enzyme activity was inhibited when being treated at 80 °C for 4 min or at 100 °C for 2 min. The above results were of practical significance to reveal the enzymatic browning mechanism, control the enzymatic browning and improve the quality of chrysanthemum, and can also provide the basis for the harvesting and processing of medicinal materials containing polyphenols.
