李多酚氧化酶酶学特性的研究

采用分光光度法,研究了李多酚氧化酶（PPO）的特性,包括不同温度、pH值、底物浓度和抑制剂对PPO活性的影响,以及PPO的热稳定性。结果表明：李PPO的最适酶促反应温度为30℃;最适pH值为5．5;Km为123mmol／L;Vm为0．522△OD／min;90℃热处理2min可钝化PPO的活性;抗坏血酸和亚硫酸钠为强抑制剂,质量分数为189mg／kg的亚硫酸钠和317mg／kg的抗坏血酸能有效抑制PPO的活性。     

Non-enzymatic browning-induced water plasticization

An exotherm, observed in differential scanning calorimetry (DSC) scans of amorphous food materials above their glass transition temperature,T _g, may occur due to sugar crystallization, nonenzymatic browning, or both. In the present study, this exothermal phenomenon in initially anhydrous skim milk and lactose-hydrolyzed skim milk was considered to occur due to browning during isothermal holding at various temperatures above the initialT _g. The nonenzymatic, Maillard browning reaction produces water that in amorphous foods, may plasticize the material and reduceT _g. The assumption was that quantification of formation of water from theT _g depression, which should not be observed as a result of crystallization under anhydrous conditions, can be used to determine kinetics of the nonenzymatic browning reaction. The formation of water was found to be substantial, and the amount formed could be quantified from theT _g measured after isothermal treatment at various temperatures using DSC. The rate of water formation followed zero-order kinetics, and its temperature dependence well aboveT _g was Arrhenius-type. Although water plasticization of the material occurred during the reaction, and there was a dynamic change in the temperature differenceT–T _g, the browning reaction was probably diffusioncontrolled in anhydrous skim milk in the vicinity of theT _g of lactose. This could be observed from a significant increase in activation energy. The kinetics and temperature dependence of the Maillard reaction in skim milk and lactose-hydrolyzed skim milk were of similar type well above the initialT _g. The difference in temperature dependence in theT _g region of lactose, but above that of lactose-hydrolyzed skim milk, became significant, as the rate in skim milk, but not in lactose-hydrolyzed skim milk, became diffusion-controlled. The results showed that rates of diffusion-controlled reactions may follow the Williams-Landel-Ferry (WLF) equation, as kinetic restrictions become apparent within amorphous materials in reactions exhibiting high rates at the same temperature under non-diffusion-controlled conditions.     

2D NMR analysis for unambiguous structural elucidation of phenolic compounds formed through reaction between (+)‐catechin and glyoxylic acid

Various phenolic compounds were synthesized in an aqueous–alcoholic solution containing (+)‐catechin and glyoxylic acid which was used as a model of fruit‐derived food browning that usually occurs during aging. After purification by semi‐preparative HPLC, the isolated compounds were subjected to homo‐ and heteronuclear proton and carbon NMR analysis including COSY, TOCSY, ROESY, HSQC and HMBC techniques. These experiments allowed the structural elucidation and complete ¹H and ¹³C NMR assignment of the isolated compounds. The strategies followed for the assignment of all proton and carbon resonances in addition to the linkage site determination are discussed. Copyright © 2002 John Wiley & Sons, Ltd.     

苔藓植物总DNA提取方法和条件的研究

通过CTAB法和高盐低pH法对几种苔藓植物组织DNA的提取进行了比较，结果表明高盐低pH法操作简单、快捷，无需DNA的纯化步骤。且提取DNA的含量和纯度都很高，经过紫外吸收法检测，A^260A^280的比值在1．7—2．0之间。同时实验也研究了提取材料、β-巯基乙醇以及处理方法对DNA的影响，结果表明实验材料对DNA的含量和纯度的影响不大，而在提取缓冲液中加入l％β-巯基乙醇可以有效的抑制酚类物质使DNA褐变，在提取过程中增加回收步骤可以提高DNA产量。这些结果为今后进一步开展苔藓植物的分子生物学研究奠定了基础。