不同氧化酶体系对阿拉伯木聚糖溶液流变学性质影响的研究

Effects of Different Oxidative Enzymes on Rheological Property of Arabinoxylan from Wheat Flour

本文采用小振幅振荡流变学测量法研究了三种不同氧化酶-过氧化物酶（POX）、葡萄糖氧化酶（GOX）、脂肪氧合酶（LOX）对小麦面粉中水可提取阿拉伯木聚糖（WEAX）流变学性质的影响.结果显示：1）在POX/H2O2反应体系中,一定酶用量范围内（2.4～4.8U/g）,增加POX的用量可提高WEAX发生氧化胶凝的速率及增强凝胶的弹性,进一步增加酶用量则仅可缩短凝胶形成时间;2）在GOX/葡萄糖（Glc）/POX反应体系中,GOX用量对WEAX溶液流变性质的影响与POX的相似,但与POX相比,由GOX催化的氧化胶凝反应有一迟滞期;3）在LOX/亚油酸（LA）反应体系中,LOX对于WEAX的氧化胶凝反应有一最适用量,酶用量过低或过高均不利于凝胶的形成,且LOX的作用要弱于前两种氧化酶.

The effects of three kinds of oxidative enzymes, peroxidase （ POX）, glucose oxidase （ GOX）, and lipoxygenase（ LOX）, on the rheological property of water - extracted arabinoxylan（WEAX） from wheat flour were investigated by small amplitude oscillatory rheological measurement. The results indicate as follows ： 1 ） In the presence of POX/H2O2, the gelling time is shortened and the gel strength of WEAX solution is improved with increasing amount of POX within certain level of POX（2.4 - 4.8U/g） ; further increase of the enzyme level only shortens the gelling time. 2） In the presence of GOX/glucose （Glc）/POX, the effect of GOX level on rheological property of WE- AX is similar to that of POX, but there is a lag stage for the gelling compared with POX. 3 ） In the presence of LOX/ linoleic acid （ LA）, there is an optimum LOX level for the oxidative gelation of WEAX, higher or lower is not suitable for the reaction. The effect of LOX on gelation of WEAX is weaker than that of the other two oxidative enzymes.