食品科学 ›› 2013, Vol. 34 ›› Issue (9): 205-209.doi: 10.7506/spkx1002-6630-201309042

• 生物工程 • 上一篇    下一篇

火鸡肌肉丙氨酰氨肽酶的酶学特性

田 甜,魏延玲,何立超,阮贵萍,张迎阳,章建浩*   

  1. 国家肉品质量安全控制工程技术研究中心,教育部肉品加工与质量控制重点实验室,
    农业部农畜产品加工与质量控制重点开放实验室,南京农业大学食品科技学院,江苏 南京 210095
  • 收稿日期:2012-05-22 修回日期:2013-04-10 出版日期:2013-05-15 发布日期:2013-05-07
  • 通讯作者: 章建浩 E-mail:nau_zjh@njau.edu.cn
  • 基金资助:

    江苏高校优势学科建设工程资助项目;“十二五”国家科技支撑计划项目(2012BAD28B01)

Enzymatic Characterization of Alanine Aminopeptidase from Turkey Skeletal Muscle

TIAN Tian,WEI Yan-ling,HE Li-chao,RUAN Gui-ping,ZHANG Ying-yang,ZHANG Jian-hao*   

  1. National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education,
    Key Laboratory of Animal Products Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology,
    Nanjing Agricultural University, Nanjing 210095, China
  • Received:2012-05-22 Revised:2013-04-10 Online:2013-05-15 Published:2013-05-07
  • Contact: ZHANG Jian-hao E-mail:nau_zjh@njau.edu.cn

摘要:

通过45%~65%的硫酸铵沉淀法,从火鸡肌肉中分离得到初步纯化的丙氨酰氨肽酶(AAP,EC 3.4.11.14),研究其酶学特性及盐分和AAP水解产物对其酶活力的影响。结果表明:AAP的最适反应温度为37~39℃,最适pH值约为6.8~7.5。0.8mol/L的NaCl仅抑制10%的AAP相对酶活力,说明盐分对AAP的酶活力抑制作用较弱;AAP主要水解产物丙氨酸(Ala)对AAP几乎没有抑制作用,而其他产物氨基酸均对AAP有较显著的反馈抑制作用(P<0.05),对AAP的抑制作用强弱顺序为苯丙氨酸>赖氨酸>亮氨酸>甲硫氨酸。

关键词: 火鸡, 丙氨酰氨肽酶, 盐分, 氨基酸, 反馈抑制

Abstract:

An alanine aminopeptidase (AAP, EC 3.4.11.14) was purified from turkey skeletal muscle by using 45%—65%
ammonium sulphate fractionation, its enzymatic properties and the effect of salt and its hydrolysis products on enzyme activity
was studied. The results showed that optimal reaction temperature of AAP was 37—39 ℃, and the optimal pH was approximately
6.8—7.5. In addition, 0.8 mol/L NaCl revealed the inhibition on the activity of AAP by 10% so that salt had a weakly inhibitory
function to AAP activity. Alanine (Ala), as the major hydrolysis product, almost had no inhibitory effect on AAP, while the other
amino acids had significant feedback inhibition (P < 0.05) on AAP. We found that 100 mmol/L phenylalanine (Phe), lysine (Lys),
leucine (Leu) and methionine (Met) could inhibit the activity of AAP, and the sequence of inhibitory is Phe > Lys > Leu > Met.

Key words: turkey, alanine aminopeptidase, salt, amino acids, feedback inhibition

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