共存葡萄糖对超氧化物歧化酶热稳定性的影响

Effect of Coexisting Glucose on the Thermal Stability of Superoxide Dismutase

热加工会导致超氧化物歧化酶热变性而失去抗氧化活性。在药食两用材料中,普遍共存的还原糖可能通过美拉德反应发挥保护作用。本文模拟中药炮制和煎煮过程,对葡萄糖与超氧化物歧化酶进行不同条件的共存保温,通过酶活力和SDS-PAGE分析,探讨葡萄糖共存对SOD热稳定性的影响。试验结果表明:共存葡萄糖与超氧化物歧化酶发生美拉德反应后可明显提高超氧化物歧化酶的热稳定性。

Hot processing will lead to the denaturation of superoxide dismutase and the loss of antioxidant activity, but co-existing reducing sugars may play a role of protection by Maillard reaction in medicinal and edible food. The effect of co-existing glucose on the thermal stability of superoxide dismutase was analyzed by measuring enzyme activity and SDS-PAGE, during imitating conditions of the processing and decocting of Traditional Chinese Medicine. It showed that the co-existing glucose could improve the thermal stability of superoxide dismutase significantly.