牦牛肉组织蛋白酶L酶学特性的研究  

Study on enzymatic characteristics of cathepsin L from yak meat

作　　者：王文婷[1] 韩玲[1] 田甲春[1] 余群力[1] 何晓林[2] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]青海省大通种牛场,青海大通810100

出　　处：《食品工业科技》2012年第15期141-144,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(31060221);国家现代农业(肉牛牦牛)产业技术体系资助(CARS-38)

摘　　要：以牦牛背最长肌为原料,从中提取组织蛋白酶L并对其酶学性质进行研究。结果表明,该酶水解专一性荧光底物Z-Phe-Arg-AMC的最适反应pH和温度分别为5.5和40℃,在pH5.0～6.0、40～50℃条件下酶活稳定性最高。最适酶促反应时间和底物浓度分别为30min和25μmol/L。金属离子Ca2+、Cu2+、Mn2+、K+、Fe3+、Fe2+、Zn2+均能抑制酶活。EDTA和EGTA对酶有一定的抑制作用,L-Cys和β-ME对酶起激活作用。Cathepsin L was extracted from Longissimusdorsi of yak and studied on its enzymatic characteristics.Results indicated that optimum pH and temperature of the enzyme for hydrolysis of substrate specificity Z-Phe-Arg-AMC were pH5.5 and 40℃.It was high stable at pH5.0 ～ 6.0 and 40 ～ 50℃.The appropriate reaction time and substrate concentration were 30min and 25μmol/L,respectively.Metal ions including Ca2＋、Cu2＋、Mn2＋、K＋、Fe2＋、Fe3＋and Zn2＋inhibited the enzyme in various degree.The enzyme was partially inhibited by EDTA and EGTA while L-Cys and β-ME could increase the activity of the protease.

关 键 词：牦牛肉 组织蛋白酶L 酶学特性 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]