洋菇中多元酚氧化酵素與過氧化酵素之活性及其抑制效果之調查

Investigation on the Aclivities of Polyphencloxidase and Peroxidase of Cultivated Mushooms and Their Inhibitors

方祖逹(Tzuu-Tar Fang) ； 區少梅(Shau-Mei Ou) ； 李免蓮(Mem-Lian Lee)

《中國園藝》 19卷3期 (1973/05) Pp. 131-142

https://doi.org/10.6964/JCSHS.197305.0131

摘要

調查洋菇中多元酚氧化酵素及過氧化酵素之活性，包括最適宜之pH、溫度、基質之特性、抑制劑及抗氧化劑之選擇等；同時採知抑制劑中心之時間，配合快速過氧化酵素測定法，以探求殺菁之效果。
多元酚氧化酵素活性以基質兒茶酚(Catechol)之枸櫞酸緩衝液之pH 5.5至6.5、溫度30至35℃時最爲合適。過氧化酵素活性則以癒創木酚(Guaiacol)、雙氧水之醋酸緩衝液之pH 4.5至5.5、溫度50至55℃最爲合適。洋菇冷凍前需要熱殺菁，不但可抑制過氧化酵素之活性、同時可減少包裝容積及總含菌數。本試驗依洋菇帽徑大小與所需之最適合之殺菁時間（99℃熱水）製得之曲線圖，可供製罐廠及冷凍廠加工時之參考。

並列摘要

The characteristics and activities of polyphenoloxidase and peroxidase from cultivated mushrooms were investigated. These include the determination of optimum pH, temperature, substrate specificity, inhibitors and antioxidant for polyphenoloxidase, blanching method and heat penetration to the center of mushrooms and the rapid blue reaction for peroxidase activity test.
A pH optimum of 5.5 to 65 in citrate-phosphate buffer with catechol as substrate at 30~35℃ was found for polyphenoloxidase, while a pH optimum of 4.5 to 5.5 in acetate buffer, with guaiacol and hydrogen peroxide as substrate at 50~55℃ for peroxidase was found.
Blanching is necessary for mushrooms prior to freezing, in order to inact the peroxidase activity, decrease the packing volume and total bacterial counts. Blanching in hot water at 99℃ for regular time according to the cap-diameter of mushrooms, and two construction graphs in Figures 7 and 8 in this paper by this investigation can be served as a guide to freezers and canneries for their blanching operation were recommended.