底物和产物对鲜切山药苯丙氨酸解氨酶活性的影响

食品科学 ›› 2007, Vol. 28 ›› Issue (10): 35-38.

底物和产物对鲜切山药苯丙氨酸解氨酶活性的影响

江力, 袁怀波, 周强, 江汉湖

合肥工业大学生物与食品工程学院；南京农业大学食品科技学院安徽合肥230009；安徽合肥230009；江苏南京210095；

出版日期:2007-10-15 发布日期:2011-11-22

Effects of Substrate and Products on Activity of Phenylalanine Ammonia-lyase(PAL) in Fresh-cut Yam

JIANG Li, YUAN Huai-Bo, ZHOU Qiang, JIANG Han-Hu

1.School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China;2.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Online:2007-10-15 Published:2011-11-22

摘要/Abstract

摘要： 本实验以山药为材料提取苯丙氨酸解氨酶(PAL),研究底物和产物对山药PAL活性的影响。结果表明:苯丙氨酸促进PAL活性,PAL最适底物浓度为200mg/L,底物浓度过高或过低对酶活力都不利;反式肉桂酸抑制PAL活性,最强抑制浓度为120mg/L,高于或低于这个浓度抑制作用减弱;阿魏酸抑制PAL活性,最强抑制浓度为40mg/L,之后随浓度增加抑制作用减弱,浓度增加至100mg/L时抑制作用最弱,以后随浓度增加抑制作用又增强。

关键词: 底物, 产物, 山药, 苯丙氨酸解氨酶

Abstract: The effects of substrate and terminal products on the activities of phenylalanine ammonia-lyase (PAL) in fresh-cut yam. The results showed that the optimum substrate concentration of PAL was 200 mg/L. Although concentration of phenylalanine (Phe) was higher or lower than 200 mg/L, the enzyme activities were inhibited. The trans-cinnamic acid (CA) inhibited the PAL activity, and activity was inhibited most strongly by 120 mg/L CA. Although CA was higher or lower than 120 mg/L, the inhibition decreased. The ferulic acid(FA) inhibited the PAL activity, and effects of 40 mg/L concentration were strongest. With the concentration increased, the inhibition effects decreased. When concentration of FA was 100 mg/L, the effect of inhibition was weakest, then with the concentration increase the effects of inhibition were increased too.

Key words: substrate, products, yam, phenylalanine ammonia-lyase

江力, 袁怀波, 周强, 江汉湖. 底物和产物对鲜切山药苯丙氨酸解氨酶活性的影响[J]. 食品科学, 2007, 28(10): 35-38.

JIANG Li, YUAN Huai-Bo, ZHOU Qiang, JIANG Han-Hu. Effects of Substrate and Products on Activity of Phenylalanine Ammonia-lyase(PAL) in Fresh-cut Yam[J]. FOOD SCIENCE, 2007, 28(10): 35-38.

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