摘要
目的:对葱白中粗酶的性质进行研究。方法:采用丙酮酸法测定葱白中粗酶的活力,考察不同温度、pH值和金属离子以及不同灭活方式等条件对粗酶活力的影响。结果:葱白中粗酶酶促反应在4 min内基本完成,反应最适温度为35℃;最适pH值为6.2;Ca2+对粗酶有较强的激活作用,而Fe3+,Cu2+和Zn2+则对粗酶的活力表现出明显的抑制作用;葱白中粗酶溶液经过微波处理和高温处理以及直接用甲醇溶解处理后,基本被灭活。结论:葱白中粗酶的活力需要有最适的反应温度、pH值以及离子活性中心,且与大蒜中蒜氨酸酶的性质存在差异。
OBJECTIVE To study on the properties of crude enzyme in fistular onion stalk. METHODS The content of pyroracemic acid was determined to reflect the activity of alliinase, which was used to signify the activity of crude enzyme in fistu lar onion stalk. Meanwhile, the effects of different temperature, pH,metal ions and inactivated methods on activity of crude en zyme were investigated. RESULTS The enzymatic reaction of crude enzyme in the fistular onion stalk was completed within 4 min under the optimum temperature of 35 C and the optimum pH value of 6. 2. Furthermore, the results showed that Ca^2＋ could significantly increase the activity of crude enzyme and Fe^3＋ ,Cu^2＋ and Zn^2＋ obviously inhibited the activity of crude en zyme. When different inactivated methods including treatment with microwave, heating at high temperature and dissolving in methanol were used to treat the crude enzyme, the method of microwave treatment presented the most potent inactivated effect. CONCLUSION The enzymatic reaction of crude enzyme in the fistular onion stalk might be influenced by temperature, pH and metal ions,which provided the basic research for the development of fistular onion stalk.
出处
《中国医院药学杂志》
CAS
CSCD
北大核心
2013年第22期1843-1846,共4页
Chinese Journal of Hospital Pharmacy
基金
湖北省卫生厅科研项目(编号:2008Z-Y13)
关键词
葱白
粗酶
蒜氨酸酶
丙酮酸法
酶活力
fistular onion stalk
crude enzyme
alliinase
pyroracemic acid method
enzyme activity
