期刊文献+

Study on Kinetic Characteristics of Alliinase 被引量:4

蒜氨酸酶动力学性质研究(英文)
下载PDF
导出
摘要 [Objective] The kinetic characteristics of alliinase was studied to select the optimum reaction performance. [Method] Alliinase activity was measured to analysis the influence of temperature, pH, substrate concentration and metal iron. [Result] Alliinase was an enzyme with thermal instability. Its optimum reaction temperature was 29℃ and pH value was 6.1. The Vmax was 0. 439 IU/mg and Km was 0.483 mmol/L by using natural extract as substrate. Alliinase activity was activated when the K^+ , Mg^2+ , Na^+ and Cd^2+ existed and alliinase activity was inhibited when Cu^2+ existed. [Condusion] Results showed that the kinetic characteristics of alliinase supply the academic foundation for development and application of garlic medical products. 大蒜中含有一类被称之为大蒜素的含硫化合物,主要由蒜氨酸酶与蒜氨酸发生酶解反应生成,但蒜氨酸酶含量低,对环境较敏感,因而活性表现不稳定,加之目前的生产条件常导致该酶活性被破坏,使得蒜类产品的药理作用不显著。因此,研究蒜氨酸酶的理化性质对于开发应用蒜类药用产品具有重要的指导作用。
出处 《Agricultural Science & Technology》 CAS 2008年第1期139-142,共4页 农业科学与技术(英文版)
基金 Supported by the Natural Science Foundation Program of Tianjin Science Committee(043611111) the Science and Technology Develop-ment Foundation Programof Tianjin Colleges and Universities(20050901)~~
关键词 Allium sativum ALLIINASE Kinetic characteristics 蒜氨酸酶 动力学性质 大蒜素 活性 药理作用
  • 相关文献

参考文献10

  • 1乔旭光,张振华,秦晓春.蒜氨酸酶的分离纯化及其动力学特性[J].食品与发酵工业,2004,30(9):1-4. 被引量:14
  • 2苟萍,李燕,王荣,陈坚.蒜粉中蒜氨酸酶的分离纯化及性质测定[J].植物生理学通讯,2004,40(3):355-357. 被引量:6
  • 3QINXC.Studies on the separation,purification and properties of alliinase[]..2004
  • 4LUJ.Protein purification technology and its application[]..2005
  • 5YOOKS,PIKE LM.Determination of background pyruvic acid comcen-trations inonion,Alliumspecies,and othervegetables[].Scientia Hor-ticulturate.2001
  • 6KROSTI,,KEUSGENM.Qualityofherbal remediesfromAlliumsativum:Differences between alliinase from garlic powder and fresh garlic[].Pant Medica.1999
  • 7KAZARYAN RA.Alliinase:purification and characterization[].Bio-chemistry English Translation.1978
  • 8MAZELISM,,CREWSL.Purificationofalliinase[].Analytical Biochemistry.1968
  • 9GOU Ping1, LI Yan1,*, WANG Rong1, CHEN Jian21College of Life Science and Technology, Xinjiang University ,Urumqi 830046,2College of Medicine, Xinjiang Medical University,Urumqi 830054.Purification and Properties of Allinase from Garlic Power[].Plant Physiology.2004
  • 10Qiao Xuguang 1 Zhang Zhenhua 2 Qin Xiaochun 1 1(Deptment of Food Science,Shandong Agriculture University,Taian,271018) 2(Chinese Academy of Agriculture Science,Beijing,100094).Study on the Purification and Kinetic Characteristics of Alliinase[].Food and Fermentation Industries.2004

二级参考文献10

  • 1孙君社,高孔荣.蒜酶及其动力学研究[J].食品科学,1995,16(9):13-15. 被引量:25
  • 2Block E, Thiruvazhi M.Synthesis of alk(en)yl 3,4-dimethyl-2-thienyl fides, components of distilled oils and extracts of allium species[J].J Agric Food Chem, 1993,41,2235~2237
  • 3Lancaster J E, McCallion B J, Shaw M L. The dynamics of the flvaor precusors,the S-alk(en)yl-L cysteine Sulphoxides,during leaf blade and scale development in the oinion (Allium cepa L.)[J]. Physiol. Plant, 1983,66, 293~297
  • 4Yoo K S, Pike L M. Determination of background pyruvic acid comcentrations in onion, Allium species, and other vegetables[J]. Scientia Horticulturate, 2001, 89: 249~256
  • 5Lowry OH. Protein measurement with the Folin phenol reagent.J Boil Chem, 1951,193:265-275
  • 6Nock PL, Mazelis M. The C-S lyases of higher plant: Preparation and properties of homogeneous alliin lyase from garlic. Arch Biochem Biophys, 1986,249:27-33
  • 7Krest I,Keusgen M. Quality of herbal remedies from Allium sativum: differences between alliinase from garlic powder and fresh garlic. Planta Medica, 1999,65(2):139-143
  • 8乔旭光,张振华,韩雅珊,王强,赵文恩.提高大蒜精油提取得率的酶调控技术[J].食品科学,2001,22(5):31-34. 被引量:11
  • 9乔旭光,韩雅珊,张振华,王强,赵文恩.影响大蒜精油提取得率的工艺参数研究[J].农业工程学报,2001,17(3):115-117. 被引量:15
  • 10程龙军,郭得平.葱蒜类作物中的蒜氨酸酶[J].植物生理学通讯,2001,37(5):471-474. 被引量:31

共引文献15

同被引文献42

引证文献4

二级引证文献9

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部