环糊精抑制脂肪氧合酶活性的影响因素探究  

Study on influence factors lipoxygenase activity inhibited by Cyclodextrin

作　　者：王金鹏[1] 李奕璇[1] 任琴琴[1] 金征宇[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2013年第19期148-151,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金重点项目(31230057);“十二五”科技支撑计划项目(2012BAD37B03)

摘　　要：研究了环糊精抑制脂肪氧合酶催化活性的影响因素,单因素实验发现环糊精浓度、反应体系的温度、pH以及Fe3+和Fe2+均影响环糊精抑制脂肪氧合酶活性的行为;正交实验发现,在温度35℃,pH4.0,环糊精浓度为10mmol/L,Fe3+浓度为0.005μmol/L,Fe2+浓度为0.01μmol/L的条件时,环糊精抑制脂肪氧合酶达到最好抑制效果。以上结果表明,环糊精能够直接与脂肪氧合酶发生作用,从而抑制脂肪氧合酶的活性,但该行为受环境条件的影响。本文为CD-酶超分子体系的研究以及CD在大豆除腥中的应用提供一定的参考。In this text,the influence factors that LOX inhibited by cyclodextrin were studied.Single factor experiment showed that cyclodextin concentration, reaction temperature, pH, Fe3＋ and Fe2＋ all caused changement of cyclodextrin inhibition behavior.The orthogonal experiment showed that the best inhibition effect happened at the temperature of 35℃, pH4.0, with cyclodextrin concentration of 10mmol/L, Fe3 ＋ concentration of 0.005μmol/L and Fe2＋ concentration of 0.01μmol/L. The above results showed that cyclodextrin had the abilities to inhibit LOX activity, but the inhibition behavior was influenced by environment.This article gave some reference for studying cyclodextrin-enzyme supermolecular system and for cyclodextrin applied for dividing fishy smell in soybean.

关 键 词：环糊精 脂肪氧合酶 影响因素 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]