Preliminary Study on the Properties of Lactate Dehydrogenasefrom Rhizopus oryzae

Abstract

Abstract: Lactate Dehydrogenase (LDH) is a key enzyme which catalyzes the formation of lactic acid from pyruvic acid duringthe fermentation with Rhizopus oryzae. In this study, the crude LDH extract were obtained from mycelium of Rhizopus oryzaeAs3.819 and its properties were studied. The results show that LDH extract has optimum reaction pH of 7.4 and optimum catalysistemperature of 30～50℃. Mg2+ and Ca2+ increase the activity of LDH, but K+ and Zn2+ reduce its activity. The Km constants basedon the substrates of NADH and pyruvate are 7.22×10-4mol/L and 1.24×10-3mol/L respectively.

Key words: Rhizopus oryzae, Lactate Dehydrogenase, Properties

PAN Li-Jun, YU Bin, ZHENG Zhi, JIANG Shao-Tong. Preliminary Study on the Properties of Lactate Dehydrogenasefrom Rhizopus oryzae[J]. FOOD SCIENCE, 2003, 24(11): 23-26.

[1]	HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian. Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion [J]. FOOD SCIENCE, 2021, 42(9): 46-54.
[2]	QI Mingming, REN Zhishang, ZHANG Guangyao, HE Zhuangzhuang, WANG Chenjie, ZHANG Dongliang, MA Chengye. Effect of Extrusion Treatment on Rheological Properties and in Vitro Digestibility of Pea Starch [J]. FOOD SCIENCE, 2021, 42(9): 55-63.
[3]	ZHAO Qingyu, GUO Hui, SHEN Qun. Variations in Physicochemical Properties and Eating Quality of Two Fragrant Rice Varieties during Storage at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 160-168.
[4]	LI Jun, KANG Xin, PU Xueli, CUI Huaitian, WANG Shengnan, SONG Hong, ZHU Danshi, LIU He. Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour [J]. FOOD SCIENCE, 2021, 42(8): 17-21.
[5]	LUAN Huilin, WU Yuqing, ZHENG Hongxia, KE Xiangyu, MAO Like. Preparation and Physicochemical Characterization of Cinnamic Acid Based Oleogels and Oleogel Emulsions [J]. FOOD SCIENCE, 2021, 42(8): 60-66.
[6]	JIA Na, LIN Shiwen, LIU Dan, LIU Dengyong. Improvement Effects of Structural Changes of Pork Myofibrillar Protein Induced by Rutin on Its Gel Properties [J]. FOOD SCIENCE, 2021, 42(8): 67-73.
[7]	WU Yuchun, CHEN Xiaocao, ZHANG Qi, DING Yuting, ZHOU Xuxia. Stability Mechanism of Pickering Emulsion and Its Application in Food Industry: A Review [J]. FOOD SCIENCE, 2021, 42(7): 275-282.
[8]	ZHAI Yitan, BAI Yuxiang, LI Xiaoxiao, WANG Yu, QIU Lizhong, BIAN Xiliang, JIN Zhengyu. Preparation, Characterization, Physicochemical Property and Potential Application of Enzyme-Modified Starch: A Review [J]. FOOD SCIENCE, 2021, 42(7): 319-328.
[9]	HUANG Pan, GAO Ruichang, BAI Fan, XU Peng, GONG Chen, WANG Ruihong, WANG Jinlin, ZHAO Yuanhui. Physicochemical Properties of Muscles from Different Parts of Giant Hybrid Sturgeon [J]. FOOD SCIENCE, 2021, 42(7): 52-59.
[10]	ZHANG Qiyue, ZHANG Shikai, XI Liangqing, DU Haiyun, WU Peng. Effects of Different Extraction Methods on the Structure, Physicochemical and Functional Properties of Water-Soluble Dietary Fiber from Cherry Wine Dregs [J]. FOOD SCIENCE, 2021, 42(7): 98-105.
[11]	LI Yang, LI Yan, WANG Yunna, YUAN Dongdong, ZHANG Liebing. Effects of Casein Types and Secondary Homogenization on Whipping Properties of Recombined Cream [J]. FOOD SCIENCE, 2021, 42(7): 106-112.
[12]	YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang. Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate [J]. FOOD SCIENCE, 2021, 42(7): 134-141.
[13]	WANG Libo, GAO Jingyu, LI Tengfei, LI Lianyu, LIU Bo, ZHANG Hongyan, YANG Yu, XU Yaqin. Preparation, Structural Characterization and Probiotics Proliferation-Promoting Activity of Selenized Dandelion Polysaccharide [J]. FOOD SCIENCE, 2021, 42(7): 169-175.
[14]	CHEN Xiaohan, PANG Jie, WU Chunhua. Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan, Chitosan and Fulvic Acid [J]. FOOD SCIENCE, 2021, 42(7): 232-239.
[15]	LAN Weiqing, SUN Yuqing, XIAO Lei, MEI Jun, XIE Jing. Effects of Freeze-Thaw Cycles on Texture Properties and Protein Properties in Big-Eye Tuna (Thunnus obesus) [J]. FOOD SCIENCE, 2021, 42(7): 240-246.

Preliminary Study on the Properties of Lactate Dehydrogenasefrom Rhizopus oryzae

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments