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当前位置: 首页 > 文章 > 不同处理对四棱豆脂肪氧化酶活性的抑制作用 食品科学 2011,32 (1) 82-85
Position: Home > Articles > Effect of Different Treatments on Lipoxygenase Activity in Winged Bean FOOD SCIENCE 2011,32 (1) 82-85

不同处理对四棱豆脂肪氧化酶活性的抑制作用

作  者：
郑兵福;廖卢艳;蒋立文
单  位：
湖南省发酵食品工程技术研究中心;食品科学与生物技术湖南省重点实验室
关键词：
四棱豆;脂肪氧化酶;活性;抑制
摘  要：
采用湿热处理、酸处理等不同的方法对四棱豆种子进行处理,结果表明:四棱豆脂肪氧化酶的最适作用pH值范围为8～9,将pH值调至3以下能够有效地抑制四棱豆脂肪氧化酶的活性;在90℃热烫处理条件下,四棱豆脂肪氧化酶的活性大大被抑制;巯基试剂与各金属络合剂联用时,对四棱豆脂肪氧化酶的抑制效果较好,可以明显钝化四棱豆脂肪氧化酶的活性。
译  名：
Effect of Different Treatments on Lipoxygenase Activity in Winged Bean
作  者：
ZHENG Bing-fu1,LIAO Lu-yan2,JIANG Li-wen1,2,(1.Hunan Key Laboratory of Food Science and Biotechnology,College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;2.Hunan provincial Engineering and Technology Center for Fermented Food,Changsha 410128,China)
关键词：
winged bean;lipoxygenase;activity;inhibition
摘  要：
After being subjected to wet heat treatment or treatment with different pH solutions,metal complexing agents or sulfhydryl agents,winged beans were defatted with petroleum ether,vacuum dried,powdered and soaked in 0.01 mL/L,pH 7.0 PBS solution with gentle stirring to extract lipoxygenase(Lox) into the supernatant.The enzyme solutions obtained were comparatively measured for their Lox enzyme activity to probe the effects of different treatments on the stability of Lox in winged beans.The Lox from winged beans treated with pH 8-9 solutions had the highest relative enzyme activity,suggesting that this enzyme is stable in this pH range,whereas pH values below 3 could dramatically inactivate it.Also,the enzyme was greatly inactivated by 90 ℃ heat treatment.Pairwise combined uses of sulfhydryl agents(L-cysteine and thioglycol) with metal complexing agents(citric acid,EDTA and tartaric acid) gave better inactivating effect on the enzyme as compared to their sole uses.

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