效应物对辣椒过氧化物酶活性和稳定性的影响  

The Activity and Stability of Chilli Peroxidase with Effectors

作　　者：杨文英[1] 靳利娥[2] YANG Wenying JIN Li＇e(College of Physical Education College of Chemistry and Chemical Engineering, Taiyuan University of Technology, Taiyuan 030024, China)

机构地区：[1]太原理工大学体育学院,太原030024 [2]太原理工大学化学化工学院,太原030024

出　　处：《太原理工大学学报》2017年第4期576-581,共6页Journal of Taiyuan University of Technology

基　　金：国家自然科学基金资助项目(51174144)

摘　　要：为了提高辣椒过氧化物酶(chilli peroxidase,CH-POD)的活力和稳定性,在辣椒中提取的CH-POD中分别加入硫酸锌(zinc sulfate,ZS)、葡萄糖酸锌(zinc gluconate,ZG)、乙酸锌(zinc acetate,ZA)等锌效应物和D-山梨醇(D-sorbitol,D-SOR)、D-甘露醇(D-mannitol,D-MAN)等糖效应物,考察上述效应物对CH-POD活力的影响,选出最佳效应物。通过化学动力学确定了最佳效应物存在下CH-POD失活速率与储存时间之间的关系,并研究了效应物对酶Zeta电位的影响。结果表明,上述效应物均可提高CH-POD的活性,由ZA和D-SOR所组成的二元效应物(ZA-DSOR)为最佳效应物;ZA-D-SOR的加入增强了CH-POD的热稳定性,延长了储存半衰期,提高了Zeta电位稳定性。In order to increase the activity and stability of chilli peroxidase（CH-POD）,some zinccontained effectors such as zinc acetate（ZA）,zinc sulfate（ZS）,zinc gluconate（ZG）,and energy-contained effectors such as D-sorbitol（D-SOR）,D-mannitol（D-MAN）were added in CH-POD extracted from chilli.The influence of effectors on activity was investigated and optimal effectors were selected,the effect of the effectors on Zeta potential of CH-POD was discussed also.The results show that,the above-mentioned effectors can raise the activity of CH-POD without exception,and the binary effector ZA-D-SOR（which is composed of ZA and D-SOR）is the best effector;addition of ZA-D-SOR can raise the thermal stability of CH-POD,lengthen its storage half-life,and increase the stability of its Zeta potential.

关 键 词：过氧化物酶活性 酶稳定性 效应物 乙酸锌 D-山梨醇 

分 类 号：Q55[生物学—生物化学]