动物脂肪氧化酶及其对动物性食品的影响研究进展  

Animal lipoxygenase and its impact on animal food

作　　者：刘冬敏[1] 刘永乐[1] 王建辉[1] 俞健[1] 王发祥[1] 李向红[1] 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410114

出　　处：《食品与机械》2012年第1期253-258,共6页Food and Machinery

基　　金：科技部项目(编号:2009GJD20003);湖南省科技重大专项(编号:2010FJ1007)

摘　　要：脂质的氧化是导致动物性食品及其原料在加工、储运过程中营养价值和产品品质下降的重要原因之一。脂肪氧化酶(LOXs)是催化脂质,特别是不饱和脂质氧化的关键酶。它催化多不饱和脂肪酸(PUFA)氧化,导致动物性食品风味、色泽及质构劣化,营养价值降低。文章根据近几十年国内外研究资料,在详细介绍LOXs分子结构的基础上,着重阐述LOXs催化PUFA氧化的催化反应性能,并对LOXs的发现、分布、分离纯化与活性测定方法及其对动物性食品的影响等方面的重要研究进行综述。Lipid oxidation strongly affects the nutritional value and product quality of animal food during the processing,transportation and storage.Lipoxygenase（LOXs） is a key enzyme,which would cause lipids,especially unsaturated lipids to be oxidized.It catdlyzed the oxidation of polyunsaturated fatty acids,resulting in flavor,color and texture deterioration and nutritional value reduction of animal food.Based on the researches on LOXs in recent decades,this article focuses on the catalytic performance of LOXs in peroxidation of polyunsaturated fatty acids after detailing its molecular structure.And some advances on new and important aspects covering their discovery and distribution,purification and activity protocols and the impact on animal food have also been reviewed.

关 键 词：脂肪氧化酶 结构 催化反应 分离纯化 活性测定 动物性食品 

分 类 号：TS201.2[轻工技术与工程—食品科学]