Apple juice was pressed by fuji apple and the crude peroxidase (POD) solution was extracted from the juice. Then enzymatic property of crude POD was characterized using guaiacol as substrate.The results showed: POD had a Vmax of 476.19 U/min and a Km of 129.09 mmol/L, the optimum temperature for the Fuji apple POD was 40 ℃ and the optimum pH was 5.0. The activity of POD was inactivated by high-pressure microfluidization treatment. The activities of POD were decreased with the increase of treatment pressure,passes and temperature. The activity of POD was decrease by 23.62％ and 42. 14％ after one pass and three passes treatment under 172.4 MPa at room temperature (20 ℃), respectively; the activity of POD reduced by 37.25％ after one pass of 172.4 MPa at 50 ℃.%富士苹果榨汁提取POD酶液,以愈创木酚为底物研究POD的酶学性质.结果表明:富士苹果POD的米氏常数为129.09 mmol/L,最大反应速度为476.19 U/main,最适温度40℃,最适pH为5.0.采用动态高压微射流对富士苹果POD酶液进行处理,POD酶活发生钝化;增大处理压力、处理次数及提高进料温度均可降低POD活性.室温条件172.4 MPa处理1次和3次,富士苹果POD活性分别降低23.62%和42.14%;50℃、172.4 MPa 理1次,POD活性降低37.25%.
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