实验发现L-半胱氨酸对该酶有明显的抑制作用，它的作用可以导致马铃薯多酚氧化酶的酶促反应的迟滞时间延长，同时使稳态酶活力下降。
The existence of L-Cysteine resulted in prolonging the lag time of the enzyme reaction, while the steady-state rate of the enzyme activity decreased with the increase of concentration of L-Cysteine.
使用超高压技术单独或协同热对鲜榨苹果汁进行处理，研究对其中多酚氧化酶（PPO）的影响。
The ultrahigh pressure technology alone or combined with heating was used in processing fresh apple juice and the its effect on PPO activity in juice was studied.
本文对荔枝壳中多酚氧化酶(PPO)的活性及不同抑制剂的抑制效果进行研究。
The activity of PPO of lichi hull and the control effect for different inhibitor were studied in this paper.
探讨了抗坏血酸在不同温度、品种、浓度、真空度条件下对苹果多酚氧化酶的抑制效果。
This paper discussed the effects that Vc did preventive to apple's PPO in different temperature, varieties, concentrations and vacumm.
本文采用超高压、温度和酶抑制剂单独和复合处理山药泥，对山药泥中多酚氧化酶活性和色泽变化进行了研究。
Yam puree was treated with pressure, temperature and browning inhibitors in single or/and complex combination, the polyphenol oxidase activity and color change in Yam puree were assayed.
列举了PEF对碱性磷酸酶、蛋白酶、多酚氧化酶、脂酶等食品中几种重要酶的作用效果，并探讨了其对酶作用的几种机理。
It also presented the effects of PEF on some enzymes which are important in food, such as alkaline phosphatase, protease, lipase, peroxidase and so on.
同时研究了不同抑制剂对南果梨多酚氧化酶的抑制效果。
The inhibition effect from different inhibitors on the inhibition of PPO was also studied.
多酚氧化酶活性和单宁含量对伤害也很敏感；
The activity of polyphenol oxidase and content of tannin were sensitive to the storage cut;
钉螺酚氧化酶对邻苯二酚的亲和力近似于L -多巴，两者均高于对焦性没食子酸的亲和力。
The affinity of PO with catechol is near to that with L-DOPA, both are higher than pyrogallol.
通过不同浓度和不同诱导时间两种处理方式，测定了壳低聚糖和L - C对黄瓜叶片中过氧化物酶、多酚氧化酶和苯丙氨酸解氨酶等防御酶的诱导效果。
Activities of the defense enzymes involved in POD, PPO and PAL induced by COS and L-C were measured by two different treatments of different concentrations and different induced time.
通过不同浓度和不同诱导时间两种处理方式，测定了壳低聚糖和L - C对黄瓜叶片中过氧化物酶、多酚氧化酶和苯丙氨酸解氨酶等防御酶的诱导效果。
Activities of the defense enzymes involved in POD, PPO and PAL induced by COS and L-C were measured by two different treatments of different concentrations and different induced time.
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