蒜氨酸酶动力学性质研究  

Study on Kinetic Characteristics of Alliinase

作　　者：冯炘[1] 葛艳辉[1] 赵俊英[1] 闵笛[1] 刘瞳[2] 乔旭光[3] 

机构地区：[1]天津理工大学环境科学与安全工程学院,天津300191 [2]华南理工大学环境与工程学院,广东广州510006 [3]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《安徽农业科学》2008年第21期8883-8884,8892,共3页Journal of Anhui Agricultural Sciences

基　　金：天津市科委自然科学基金项目(043611111);天津市高等学校科技发展基金项目(20050901);国家自然科学基金面上项目(30270937)

摘　　要：[目的]研究蒜氨酸酶的动力学性质。[方法]分别测定温度、pH值、底物浓度及金属离子对蒜氨酸酶活性的影响,并计算最大反应速度及米氏常数。[结果]蒜氨酸酶为热不稳定性酶,其最适反应温度为29℃,最适pH值为6.1;以其天然抽提物为底物测得最大反应速度及米氏常数分别0.492IU/mg、0.483mmol/L;K+、Mg2+、Ca2+、Na+和Cd2+对蒜氨酸酶活性有一定的激活作用,Cu2+对酶活性有抑制作用。[结论]该研究可为开发应用蒜类药用产品提供依据。[Objective] The kinetic characteristics of alliinase was studied to select the optimum reaction performance. [Method] Alliinase activity was measured to analysis the influence of temperature, pH, substrate concentration and metal iron. [Result] Alliinase was an enzyme with thermal instability. Its optimum reaction temperature was 29 ℃ and pH value was 6.1. The Vmax was 0.439 IU/mg and Km was 0.492 mmol/L by using natural extract as substrate. Alliinase activity was activated when the K^＋, Mg^2＋, Na^＋ and Cd^2＋ existed and alliinase activity was inhibited when Cu^2＋ existed. [Conclusion] Results showed that the kinetic characteristics of alliinase supply the academic foundation for development and application of garlic medical products.

关 键 词：大蒜 蒜氨酸酶 动力学性质 

分 类 号：Q55[生物学—生物化学]