| 南美白对虾酚氧化酶的提取及生化特性 |
| |
| 引用本文： | 吕艳芳,魏春娇,王娇,马春颖,励建荣.南美白对虾酚氧化酶的提取及生化特性[J].食品科学,2014,35(7):113-117. |
| |
| 作者姓名： | 吕艳芳 魏春娇 王娇 马春颖 励建荣 |
| |
| 作者单位： | 渤海大学化学化工与食品安全学院，辽宁省食品安全重点实验室，食品贮藏加工及质量安全控制工程技术研究中心，辽宁 锦州 121013 |
| |
| 基金项目： | “十二五”国家科技支撑计划项目(2012BAD29B06);辽宁省食品质量与安全专业优秀教学团队大学生创新研究计划项目(SPCX14);辽宁省食品安全重点实验室开放课题(LNSAKF2011033) |
| |
| 摘 要： | 以南美白对虾为研究对象，分析以Tris-HCl为提取缓冲液，研究提取液浓度、提取液pH值、浸提时间对酚氧化酶活力的影响，以L9（33）正交试验方法优化酚氧化酶提取条件，然后对南美白对虾酚氧化酶生化特性进行研究。结果表明：提取液浓度为0.2 mol/L、提取液pH值为8.0、浸提时间为20 min条件下提取的酶具有最大的活力；以邻苯二酚为底物时，酚氧化酶最适pH值为8、最适温度为40℃，在该条件下酶促反应动力学符合米氏方程，米氏常数Km为0.717 mol/L，Vmax为0.130 A/min。
|
| 关 键 词： | 南美白对虾 酚氧化酶 正交试验 提取 反应动力学 |
Extraction and Biochemical Characteristics of Phenoloxidase from Penaeus vannamei |
| |
| Lü Yan-fang,WEI Chun-jiao,WANG Jiao,MA Chun-ying,LI Jian-rong.Extraction and Biochemical Characteristics of Phenoloxidase from Penaeus vannamei[J].Food Science,2014,35(7):113-117. |
| |
| Authors: | Lü Yan-fang WEI Chun-jiao WANG Jiao MA Chun-ying LI Jian-rong |
| |
| Affiliation: | Food Safety Key Laboratory of Liaoning Province, Engineering and Technology Research Center of Food Preservation, Processing and
Safety Control of Liaoning Province, College of Chemistry, Chemical Engineering and Food Safety,
Bohai University, Jinzhou 121013, China |
| |
| Abstract: | The extraction of phenoloxidase from Penaeus vannamei with Tris-HCl buffer as a function of three experimentalparameters including extractant concentration, pH and extraction time was optimized using an L9 (33) orthogonal arraydesign. The extracted enzyme was characterized. The highest phenoloxidase activity was obtained after 20 min of extractionwith 0.2 mol/L Tris-HCl buffer at pH 8.0. This enzyme exhibited an optimal pH of 8 and temperature of 40 ℃ for catalyzingthe oxidation of pyrocatechol as a substrate. Kinetic studies obeyed the Michaelis-Menten equation. The Km and Vmax werecalculated to be 0.717 mol/L and 0.130 A/min, respectively. |
| |
| Keywords: | Penaeus vannamei phenoloxidase orthogonal array design extraction kinetics |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
