2014•Science and Technology of Food IndustryRequires access

Study on enzymatic characteristics of Peroxidase( POD) in pomelo

Ji Li

Abstract

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 30~80℃ and 5.0~8.0,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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Key concepts: Point of delivery, Guaiacol, Peroxidase, Chemistry, Enzyme, Food science, Horticulture, Biochemistry