摘要
对大豆脂肪氧化酶的性质进行了研究。结果表明:大豆脂肪氧化酶在 pH 7—8时活性最高,加热到85℃以上活性丧失,邻一菲哕啉和钛铁试剂有轻微抑制作用,巯基乙醇和半胱氨酸有较强的抑制作用,各抑制剂联合应用的抑制效果比单一抑制剂更好,其中半胱氨酸和柠檬酸联用是大量脂肪氧化酶较理想的抑制剂。
The lipoidoxygenases properties of soyben were studied. The results showed that the lipoidoxygenasos had the highest activity at the pH around 7 to 8 and was inactive at the temperature above 85℃.Its activity was inhibited slightly by ortho-phenanthroline and ferrotitanium reagent and strongly by eystoine ane ethanethiol.The in- hibited effect of mixed inhibitor was better than any of the single one.Cysteine mixed with citric acid was the best inhibitor.
关键词
大豆
脂肪氧化酶
性质
抑制剂
Soyben
Lipoidoxygenasee
Property
Inhibitor
Effect
