热处理对猪肉中酸性脂肪酶活性的影响

Effect of heat treatment on activity of acid lipase in pork

为研究热处理对猪肉中酸性脂肪酶活性的影响,以猪背最长肌为材料,研究不同温度（40~80℃）对酶活性的影响,并探究不同温度下酶的失活常数及酶的活化能。结果表明热处理时间为5min时,酸性脂肪酶的失活温度为70℃左右;在测定的酶失活温度区间内,热处理温度越高,酶失活所需的时间越短,失活速率常数越大。在热处理温度分别为40、50、60、70、80℃时,酶的失活常数分别为：0.073、0.1166、0.2189、0.7974、2.052（min-1）;酸性脂肪酶的活化能为78.444k J/mol。

The longissimus dorsi muscle？ of pig was taken as material to study the effect of heat treatment on acid lipase activity in pork. The effect of different temperature（ 40 ~ 80℃） on enzymatic activity was explored,and the inactivation constant of enzyme under different temperature and activation energy of enzyme were studied. The result showed that when the heat treatment time was 5 minutes,the inactivation temperature of acid lipase was about 70℃. In the range of tested inactivation temperature of enzyme,the higher the heat treatment temperature was,the less time would be needed for enzyme inactivation,and the larger the inactivation rate constant would become. When the heat treatment temperature respectively was 40℃,50℃,60℃,70℃ and 80℃,the inactivation constant of enzyme respectively was 0. 073,0. 1166,0. 2189,0. 7974,and 2. 052（ min- 1）,and the activation energy of acid lipase was 78. 444 k J / mol.