Study on stability of peroxidase in Chinese kale leaves

Peroxidase(POD) has a variety of physiological functions and application.POD in Chinese kale leaves was extracted and stabilizers were added in order to improve the stability of POD.The effects of temperature,pH,sugars(glucose,sucrose,trehalose),polyols(glycerol,sorbitol),salts(calcium chloride,magnesium sulfate),proteins(albumin,glutin) on the stability of POD were studied.Results indicated that the optimal pH of kale POD was 5.6,and the optimal temperature was 55℃.1% glycerol,1g/L sorbitol,1g/L trehalose,1g/L calcium chloride,1g/L magnesium sulfate and 1g/L glutin could enhance the stability of POD.Among them,calcium chloride and glutin were most effective,and the stabilities of POD were improved by 28% and 26% respectively.The addition of stabilizers could improve kale POD stability effectively.