脂肪氧合酶的酶学特性及其活性抑制机理的研究进展  

Study on enzymatic properties and inhibition mechanism of lipoxygenase

作　　者：何婷[1] 赵谋明[1] 崔春[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2008年第2期291-293,298,共4页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2005A20303002)

摘　　要：系统地论述了脂肪氧合酶的活性中心结构、催化机制及其底物特异性。同时在此基础上综述了脂肪氧合酶抑制其活性的方法及抑制机理,并对其研究现状和今后研究的重点进行讨论。This paper discussed the active site structure,the catalytic mechanisms and the substrate specificities of lipoxygenase systematically, and summarized the methods of the lipoxygenase inhibition, the mechanisms of inhibition in detail. The present situation and the emphasis of future study were also discussed.

关 键 词：脂肪氧合酶 催化机制 抑制 

分 类 号：TS201.25[轻工技术与工程—食品科学]