酱油对酪氨酸酶抑制作用的研究  

Study on inhibition of sauce on tyrosinase

作　　者：杜志云[1] 汤志恺[1] 潘文龙[2] 莫容清[1] 张焜[1] 

机构地区：[1]广东工业大学轻工化工学院,广州510006 [2]中国广州分析测试中心,广州510070

出　　处：《食品科技》2010年第4期235-237,共3页Food Science and Technology

基　　金：广东省科技计划项目(2007A020300007-10)

摘　　要：酪氨酸酶是合成黑色素过程的关键酶,通过测定酱油对酪氨酸酶活性的影响来确定其对酪氨酸酶的抑制作用及抑制机理。结果表明:酱油对酪氨酸酶具有较强的抑制作用,酶抑制率达到50%时(IC50)酱油固形物含量浓度为19.8g/L。酱油对酪氨酸酶的抑制作用动力学行为表现为可逆混合性抑制类型。Tyrosinase is an enzyme that is very important in melanin synthesis.The inhibitory effects of sauce on mushroom tyrosinase was measured,including the inhibit rating and the mechanism of inhibition.The results showed that the solid concentration of sauce of half inhibition on tyrosinase（IC50） was 19.8 g/L,the kinetic of inhibition on enzyme by sauce was reversible and the inhibition type was mixed-type inhibition.

关 键 词：酱油 酪氨酸酶 抑制作用 

分 类 号：TS264.21[轻工技术与工程—发酵工程]