热处理对猪肉中谷胱甘肽过氧化物酶活性的影响  

Effect of Heat Treatment on the Activity of Glutathione Peroxidase in Pork

作　　者：黄业传[1] 吴照民[1] 张君贤[1] 

机构地区：[1]西南科技大学食品科学技术研究所,四川绵阳621010

出　　处：《食品研究与开发》2016年第22期31-34,共4页Food Research and Development

摘　　要：为研究热处理对猪肉中谷胱甘肽过氧化物酶(GSH-Px)活性的影响,以白玉黑土猪的背最长肌为原材料,研究不同温度(60℃~80℃)对酶活性的影响,并探究不同温度下酶的失活常数及酶的活化能。结果表明:处理5 min条件下,谷胱甘肽过氧化物酶的失活温度为80℃左右;在60、65、70、75、80℃酶的失活常数分别为:0.089 1、0.163 6、0.229 6、0.470 0、1.194 3 min^(-1);该酶的活化能为140.467 k J/mol。In order to study the effect of heat treatment on glutathione peroxidase enzyme（GSH-Px）activity in pork,the M. Longissimus of Baiyu black pig was selected as the raw material in this subject,after heat treatment subjecting to different temperature（60 ℃-80 ℃）,the changes in enzyme activity,deactivation constant and activation energy of GSH-Px were studied. The results showed that：the deactivation temperature of GSH-Px was approximately 80 ℃ under the heat treatment time of 5 min. When the treatment temperature were60,65,70,75,80 ℃,the deactivation rate constant were 0.089 1,0.163 6,0.229 6,0.470 0,1.194 3 min^-1respectively. The activation energy of GSH-Px was 140.467 k J/mol.60,65,70,75,80 ℃,the deactivation rate constant were 0.089 1,0.163 6,0.229 6,0.470 0,1.194 3 min^-1respectively. The activation energy of GSH-Px was 140.467 k J/mol.

关 键 词：背最长肌 谷胱甘肽过氧化物酶 热处理 失活常数 活化能 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]