食品科学 ›› 2009, Vol. 30 ›› Issue (17): 176-180.doi: 10.7506/spkx1002-6630-200917041

• 生物工程 • 上一篇    下一篇

猪心肌高铁肌红蛋白还原酶米氏方程建立与动力学研究

王 玮, 汤 宇, 金邦荃*, 陆 艳, 刘瑾玲   

  1. 南京师范大学食品科学与工程系
  • 收稿日期:2008-09-24 修回日期:2009-03-03 出版日期:2009-09-01 发布日期:2014-04-14
  • 通讯作者: 金邦荃*, E-mail:jinbangquan@njnu.edu.cn
  • 基金资助:

    国家“863”科技攻关项目(2002AA242031-5);江苏省六大人才高峰项目(184080H10202);
    南京师范大学研究生优秀学位论文培育计划项目(181200000226)

Michaelis Equation and Reaction Kinetics of Metmyoglobin Reductase from Porcine Cardiac Muscle

WANG Wei,TANG Yu,JIN Bang-quan*,LU Yan,LIU Jin-ling   

  1. Department of Food Science and Technology , Nanjing Normal University, Nanjing 210097, China
  • Received:2008-09-24 Revised:2009-03-03 Online:2009-09-01 Published:2014-04-14
  • Contact: JIN Bang-quan*, E-mail:jinbangquan@njnu.edu.cn

摘要:

以马心肌高铁肌红蛋白为参照,研究猪心肌提取液中高铁肌红蛋白还原酶(MetMbase)在猪心肌高铁肌红蛋白(MetMb)存在条件下酶活性的表达,MetMbase 米氏方程建立和动力学特征。结果证实:影响MetMbase 活性表达的主要因素有pH 值、反应时间和温度等。当反应体系中底物浓度与酶液体积一定时,MetMbase 最佳反应条件为pH6.4(P < 0.01)、温度35℃ (P < 0.05)和时间30min (P < 0.05)。猪心肌MetMb 为底物时,MetMbase 米氏方程为:Y 猪=0.0004X+0.0083(R2=0.9948),Km 为 4.82 × 10-5 mol/L,Vmax 为 120.48nmol/min·g。体外条件下,当pH < 6.0 或pH > 7.0 时,MetMbase 的活性逐渐降低;低温时酶活性表达明显受抑制;随温度升高到20℃后,该酶活性高表达;但温度超过50℃时,酶失活。本实验结果提示,生鲜肉处于冷链条件(4~10℃)下,有利于酶活性的稳定,从而益于维系理想的肉品色泽和肉品品质。

关键词: 高铁肌红蛋白还原酶, 米氏方程, 动力学, 猪心肌

Abstract:

The optimum conditions affecting the hydrolysis activity of metmyoglobin reductase (MetMbase) from porcine cardiac muscle towards porcine metmyoglobin (MetMb) were determined with the equine MetMb purchased from Sigma Company as a standard marker using orthogonal array design, and the Michaelis equation and the enzyme kinetics were investigated as well. The results showed that pH, temperature and reaction time were three main important factors affecting the expression of MetMbase activity. At a given enzyme/substrate ratio in the reaction system, the optimum reaction conditions for the maximum expression of enzyme activity were as follows: pH 6.4, 35 ℃ and 30 min. When porcine MetMb was used as a substrate, the Michaelis equation was Y = 0.0004X + 0.0083 (R2 = 0.9948), the Michaelis constant (Km) 4.82 × 10-5 mol/L, and Vmax 120.48 nmol/min·g. In addition, this study also showed that the activity of the enzyme decreased in vitro when pH was below 6.0 or above 7.0 and a significant inhibition of activity was observed at low temperature. However, higher activity was seen when temperature was increased to 20 ℃ and no activity at higher temperature over 50 ℃. Our results prove that cold storage of fresh meat (4 - 10 ℃) is favorable to the stability of MetMbase activity and the color as well as its quality.

Key words: MetMbase, Michaelis equation, kinetics, porcine cardiac muscle

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