作　　者： ; ; ; ; ;

机构地区： 华中农业大学食品科学技术学院

出　　处： 《食品科技》 2008年第6期142-146,共5页

摘　　要： β-葡萄糖苷酶是植物中醇系香气形成的关键酶类[1-4]。在优化β-葡萄糖苷酶提取方法以及活性分析条件的基础上,用pNPG法测定酶活,对莲子中β-葡萄糖苷酶学性质进行初步研究。研究结果表明:氯化钠和亚硫酸钠都可以不同程度地抑制酶活;Vc和L-半胱氨酸盐酸盐在浓度低于8mmol/L时能略微促进酶活;镁离子在浓度为4.0mmol/L的时候能较大地促进酶活;在浓度高于6.0mmol/L的时候,Al3+、Zn2+能抑制酶活,而Mg2+、Ca2+对酶活几乎无影响。稳定性实验表明:酶在4℃条件下保存15h,活性仍然能保持在90%以上;在pH5.0～7.0环境下酶活较大且稳定;酶在30￣50℃之间热稳定性较好。 β-glucosidase is one of the utmost important enzymes contributing to the effect of odor in the plant. This assay optimzied the extraction of β-glucosidase and analytical condition of enzyme activity, utilizing pNPG to measurate the enzyme, and focused on the property of β-glucosidase, with some primary study. The results indicated that NaCI and Na2SOs can inhibite the enzyme in different degree; Vc and L-cysteine.HCI, concentration less than 8 mmol/L, can promote the enzyme activity. Mg^2＋, concentration 4.0 mmol/L, stimulated the enzyme activity considerablely, when it come to the concentration, higher than 6.0 mmol/L, Al^3＋, Zn^2＋ can inhibite enzyme, exclusion Mg^2＋, Ca^2＋. And the stabilized expertiment demonstrated that enzyme could be preserved for 15 days, in 4 ℃, and its enzyme activity still could obtained over 90%. Enzyme, in pH5.0-7.0, had desirable activity and stability. When its temperature was among 30-50 ℃, enzyme possessed sound stability.

关 键 词： 莲子 葡萄糖苷酶 酶学性质

领　　域： [轻工技术与工程] [轻工技术与工程]