摘要
通过不同pH,不同离子、金属络合物和抗氧化剂对从脱脂豆粕提取的酶液中脂肪氧合酶同工酶活性影响的研究,结果显示,在中性和碱性条件下,脂肪氧合酶(Lipoxygenase,简称Lox)活性有不同程度的降低;Na+不同化合物中,Na2CO3对脂肪氧合酶的抑制性最好;离子对脂肪氧合酶都有不同强弱的激活作用,其中Ca2+对Lox-2和Lox-3有着强烈的激活作用;络合物中酒石酸对Lox的抑制效果较好;抗氧化剂中抗坏血酸对Lox的抑制效果优于茶多酚。
The activity of lipoxygenase isozymes distilled from defatted soybean flour in different pH, different ions, metallic complexes and antioxidant was studied. The result showed that. activity of Lox was played down to different extent in the condition of litmusless and alkaline; the restrainability of Na2CO3 on Lox was the best in different compound of Na ^＋ ; Ca^2＋ could strongly activated Lox-2 and Lox-3 ; the restrainable effect of tartaric acid on Lox was better in the metallic complexes; the restrainability of ascorbic acid on Lox was better than pyrocatechin in the antioxidant.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第1期156-159,共4页
Science and Technology of Food Industry
关键词
大豆脂肪氧合酶
同工酶
抑制性
soybean lipoxygenases
isozyme
restrainability
