摘要
大豆脂肪氧化酶严重影响大豆制品的质量，必须使其失活，为了监测酶的失活情况，我们建立了大豆脂肪氧化酶活性的测定方法。测定时取大豆脂肪氧化酶粗提液０．２ｍｌ、底物２．８ｍｌ，混合后立即在紫外光２３４ｎｍ处测定，测定的光密度值代入公式中，计算出酶的活性单位。实验证明：大豆脂肪氧化酶粗提液在８℃下贮存可稳定１２小时；在ｐＨ９、温度２０～４０℃时测定能得到较好的结果。在总体为３ｍｌ的反应中，提取物所含蛋白质在０．０７～１６ｍｇ范围内，测定结果符合比耳定律。本方法操作简便，重现性好，变异系数为６．９９％。在本文中我们着重对影响酶活性的诸因素和特性做了详细观察，并选定了酶活性测定的最适条件，这些内容国内均未见报导。
method for the determination of soybean lipoxdase activity was es-tablished.Having been mixed 0.2ml extracted solution of soybean lipoxidase with 2.8ml substrate,the enzyme activity was determined photometrically at 234nm and put OD value into formula to calculate its activity(U).It was found that the soybean lipoxidase activity could be kept for 12h at 8℃,and better results could be obtained at pH9,temperature 20-400℃.In the range of 0.02-16mg of extracted protein in a total volume of 3.0ml rea-ction mixture,the results conformed to Beer’s law.The present procedure was simple,sensItive,reproducible and the coefficient of variation was 6.99%.
出处
《营养学报》
CAS
CSCD
北大核心
1996年第3期354-357,共4页
Acta Nutrimenta Sinica
基金
本院发开基金
关键词
大豆
脂肪氧化醇
酶活性测定
soybean lipoxidase enzyme activity determination
