愈创木酚
过氧化物酶
化学
抗坏血酸
褐变
焦亚硫酸钠
非竞争性抑制剂
生物化学
非竞争性抑制
色谱法
酶
食品科学
作者
Fengmao Li,Yu‐Fan Fu,Jiaxin Li,Tang Yun-ming
标识
DOI:10.1016/j.procbio.2020.10.004
摘要
Browning is an obstacle in industrial development of sweet potato. Peroxidase from sweet potato cv. 'Zhongshu 1′ was purified and analyzed by chromatography and mass spectrometry. Peroxidase from 'Zhongshu 1′ sweet potato was a monomeric protein with 37.2 kDa. A binding site of peroxidase to guaiacol was discovered using molecular docking, with Arg61 and Ala191 being near the active region important for guaiacol catalysis. The IC50 values of ascorbic acid, sodium metabisulfite and glutathione were (1.97 ± 0.03)×10−4, (2.99 ± 0.07)×10−4 and (6.87 ± 0.12)×10-3 mol L-1, respectively. These compounds were competitive (ascorbic acid, (1.96 ± 0.03) ×10−4 mol L-1), non-competitive (sodium metabisulfite, (1.08 ± 0.03) ×10−4 mol L-1) and uncompetitive inhibitors (glutathione, (10.78 ± 0.05)×10-3 mol L-1) of peroxidase. Fluorescence spectrum showed the static quenching type of three inhibitors. The change of residues near the active site in peroxidase contributed to prevention of browning.
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