鲜食玉米脂氧合酶的酶学性质

食品科学 ›› 2013, Vol. 34 ›› Issue (3): 198-201.

鲜食玉米脂氧合酶的酶学性质

刘夫国¹,²,牛丽影³,宋江峰³,李大婧⁴,金邦荃²,刘春泉³

1. 江苏省农业科学院农产品加工所
2. 南京师范大学金陵女子学院
3. 江苏省农科院农产品加工所
4. 江苏省农业科学研究院

收稿日期:2012-03-19 修回日期:2013-01-12 出版日期:2013-02-15 发布日期:2017-12-29
通讯作者: 刘春泉 E-mail:liuchunquan2009@163.com
基金资助:
江苏省农业科技自主创新资金项目;江苏省普通高校研究生科研创新计划项目;南京师范大学研究生科研创新计划资助项目

Preliminary Study on Lipoxygenase Acitivity of Fresh Corn

Received:2012-03-19 Revised:2013-01-12 Online:2013-02-15 Published:2017-12-29

摘要/Abstract

摘要： 本试验研究鲜食玉米脂氧合酶（lipoxygenase，LOX）的酶学性质。以新鲜甜玉米、糯玉米籽粒及其胚为试材，采用紫外分光光度法，以亚油酸为底物，探讨了酶提取部位、酶促反应温度、pH值及底物浓度对LOX活性的影响。结果表明，鲜食玉米胚中LOX活性显著高于鲜食玉米籽粒，其最适反应温度为55℃，最适反应pH值为6.0，最适底物浓度为8.0 mmol/L，提高温度和延长处理时间能有效地钝化LOX。

Abstract: The affecting factors of fresh corn lipoxygenase(LOX) were studied using spectrophotometric assay. With linoleic acid as substrate, and fresh sweet corn and waxy corn as samples, we determined the LOX activity changes in the reaction system with different extraction positions, enzymatic reaction pH values and temperatures, and substrate concentrations. The results indicate that LOX activity in the germ is significantly higher than in the whole kernel, and the enzyme has the optimal temperature of 55℃, the optimal pH of 6.0, and the optimal substrate concentration of 10.0mmol/L. The thermal stability tests demonstrate that LOX activity is effectively inhibited by increasing temperature and prolonging heat treatment.

中图分类号:

TS201.2

刘夫国牛丽影宋江峰李大婧金邦荃刘春泉. 鲜食玉米脂氧合酶的酶学性质[J]. 食品科学, 2013, 34(3): 198-201.

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