食品科学 ›› 2010, Vol. 31 ›› Issue (23): 310-313.doi: 10.7506/spkx1002-6630-201023068

• 生物工程 • 上一篇    下一篇

儿茶素对马铃薯酪氨酸酶的抑制作用

曾 亮1,吴靓靓1,官兴丽1,罗理勇1,刘永胜2   

  1. 1. 西南大学食品科学学院
    2. 长沙华诚生物科技有限公司
  • 收稿日期:2010-09-21 出版日期:2010-12-15 发布日期:2010-12-29
  • 通讯作者: 曾 亮 E-mail:zengliangbaby@126.com
  • 基金资助:

    西南大学基本科研业务费专项(XDJK2010C076);教育部博士点基金项目(20100182120014)

Inhibitory Effect of Catechins on Potato Tyrosinase

ZENG Liang1,WU Liang-liang1,GUAN Xing-li1,LUO Li-yong1,LIU Yong-sheng2   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China ;
    2. Changsha Huacheng Biotechnology Co. Ltd., Changsha 410205, China
  • Received:2010-09-21 Online:2010-12-15 Published:2010-12-29
  • Contact: ZENG Liang1 E-mail:zengliangbaby@126.com

摘要:

采用分光光度计法测定酶液加入量、底物浓度、温度、pH 值对酶活力的影响,确定最适反应条件。在30℃、pH6.8 的Na2HPO4-NaH2PO4 缓冲体系中,采用酶动力学方法研究儿茶素对马铃薯酪氨酸酶的抑制效应。结果表明:反应最适条件为酶液加入量0.5mL、底物浓度2mmol/L、温度30℃、pH6.8。儿茶素对马铃薯酪氨酸酶有抑制作用,抑制率达到50% 的儿茶素质量浓度(IC50)约为0.27mg/mL;Lineweaver-Burk 图显示儿茶素对马铃薯酪氨酸酶的抑制作用表现为竞争型抑制,抑制常数(KI)为0.16mg/mL。

关键词: 酪氨酸酶, 儿茶素, 抑制作用, 动力学

Abstract:

The effects of the quantity of enzyme solution, substrate concentration, temperature and pH on the activity of potato tyrosinase were determined by spectrophotometer method in order to determine the optimal reaction conditions of potato tyrosinase. Along with this, the inhibitory effect of catechins on potato tyrosinase in a Na2HPO4-NaH2PO4 buffer solution (pH 6.8) at 30 ℃ was examined by enzymatic kinetics methods. The optimal conditions for the reaction of potato tyrosinase were found to be adding 0.5 mL of the crude tyrosinase solution extracted from potato to the 2 mmol/L substrate solution for reaction at 30 ℃, pH 6.8. Catechins could inhibit potato tyrosinase, and the concentration for 50% inhibition rate was approximately 0.27 mg/mL. The Lineweaver-Burk plot showed that the inhibitory effect of catechins on potato tyrosinase was competitive, and the inhibition constant (KI) was 0.16 mg/mL.

Key words: tyrosinase, catechins, inhibitory effect, kinetics

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