热烫处理中青豌豆脂肪氧合酶及过氧化物酶活性的研究

Studies on Lipoxidase and Peroxidase Activities of Blanched Green Peas

从不同处理的青豌豆中提取酶液,进行脂肪氧合酶及过氧化物酶活性的测定。结果表明:青豌豆酶提取液中脂肪氧合酶作用的最适pH值为6.25,米氏常数Km=2.15×10^(-3)(mmol油酸/mL);过氧化物酶最适pH值为5.5Km=1.07×10~3(mmolH_2O_2/mL);青豌豆在95℃热烫5min,过氧化物酶完全失活,脂肪氧合酶仍有8％左右的残余活性。

Enzyme extract obtained from different treated green pea samples was used to determin the activities of Lipoxidase and peroxidase. The results showed that the optimum Ph value in the emzyme extract of green peas was 6.25 and a Km-value was 2.15×10-3 (mmol lindic acid/mL) and the optimum Ph value for peroxidase was 1.07×10-3 (mmol H2O2/mL) . For peroxidase, the Ph-optmum was 5.5) and the Km-value was 1.07×10-3 (mmol H2O2/mL) . When green peas were blanched for 5 min. at 95, the peroxidase was completely inactivated; and the activity of residual lipoxidase was about 8%.