超高压对高铁肌红蛋白还原酶活性及二级结构的影响  

Effect of Ultra-high Pressure Treatments on the Activityand Secondary Structure of Metmyoglobin Reductase(Met Mbase)

作　　者：王玮[1] 葛毅强[2] 陈颖[3] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学食品科技学院国家肉品质量安全控制工程技术研究中心,南京210095 [2]中国农村技术开发中心,北京100045 [3]中国检验检疫科学研究院农产品安全研究中心,北京100045

出　　处：《中国食品学报》2015年第10期134-140,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家现代生猪产业技术体系项目(CARS36-11)

摘　　要：本文研究了超高压处理对高铁肌红蛋白还原酶活性的影响,测定其圆二色光谱,分析酶的二级结构与酶活性的关系。试验压力0.1-300 MPa,温度5-55℃。此外,考察了不同pH值（5.5-7.5）和保压时间（5-30 min）超高压处理对酶活性的影响。试验结果表明：（1）在处理温度10℃,保压时间10 min和酶溶液pH 6.5的条件下,200 MPa以下压力范围处理酶被激活,并在200 MPa时活性表现最高;在200-300 MPa时,酶活性基本保持稳定。（2）高压处理时,温度低于25℃对酶活性影响不大;超过25℃后,酶活性随温度升高而下降迅速。（3）保压时间超过10 min后,延长保压时间对酶的活性影响甚微。（4）当pH值为6.5时,酶的活性达到最高水平,酶最为耐压。（5）酶活性与α-螺旋含量密切相关;超高压处理将降低酶蛋白二级结构中的α-螺旋比例,从而使酶被激活。The study was carried out about the effect of high pressure treatment（0.1-300 MPa） under temperature（5-55 ℃） with dwell time（5-30 min） and pH（5.5-7.5） on metmyoglobin reductase（Met Mbase） activity and its secondary structure. It was studied by the measurement of circular dichroic（CD） spectra. The results showed that：① Met Mbase was activated when the high pressure treatment was carried out under the temperature 10 ℃, the dwell time 10 min, the pH 6.5 and the pressure less than 200 MPa; While its activity elevated. Met Mbase activity remained stablebetween 200 and 300 MPa. ② High pressure treatment under the temperature of less than 25 ℃ did not remarkably affect Met Mbase activity; contrarily, under temperature of more than 25 ℃ it was affected remarkably. ③ Met Mbase activity did not remarkably be decreased when the dwell time was longer than 10 min in the high pressure treatment. 4 Met Mbase activity and the pressure-resistance reached their maximal level under pH 6.5. 5 There wasa tight relationship betweenMet Mbase activity and the content of α-heliceconformation. The percentage rate content ofα-helice conformation decreased after compression, and Met Mbase activity increased as well.

关 键 词：超高压 圆二色光谱 高铁肌红蛋白还原酶 酶活性 二级结构 

分 类 号：TS201.25[轻工技术与工程—食品科学]