| 牦牛乳过氧化物酶体系及其酶热动力学研究 |
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| 引用本文： | 程金菊,马莺,李海梅.牦牛乳过氧化物酶体系及其酶热动力学研究[J].食品工业科技,2012,33(4):138-141. |
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| 作者姓名： | 程金菊 马莺 李海梅 |
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| 作者单位： | 哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨,150090 |
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| 摘 要： | 以麦洼牦牛乳为原料,分析了其乳过氧化物酶体系相关成分的浓度,并研究了不同温度下牦牛乳过氧化物酶(LPO)的热稳定性,利用一级反应动力学模型和阿仑尼乌斯方程,分析了牦牛乳中LPO在63～67℃热变性过程中的动力学参数。结果表明,牦牛乳LPO在63℃时具有较高的热稳定性。热动力学分析表明,牦牛乳LPO在63、65和67℃的D值分别为207.43、33.41、13.42min,在63～67℃范围内的Z值和表观活化能(Ea)分别为3.36℃和557.20kJ/mol。
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| 关 键 词： | 牦牛乳 乳过氧化物酶体系 热稳定性 热力学 |
Study on the detection in the components of lactoperoxidase system in yak milk and thermodynamics of lactoperoxidase |
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| CHENG Jin-ju,MA Ying,LI Hai-mei.Study on the detection in the components of lactoperoxidase system in yak milk and thermodynamics of lactoperoxidase[J].Science and Technology of Food Industry,2012,33(4):138-141. |
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| Authors: | CHENG Jin-ju MA Ying LI Hai-mei |
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| Affiliation: | (College of Food Science and Engineering,Harbin Institute of Technology,Harbin 150090,China) |
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| Abstract: | The main components’ concentrations of the lactoperoxidase system in yak milk were analyzed.The thermal stability of lactoperoxidase was studied at different temperature,and thermodynamic parameters were determined by the first-order kinetics and Arrhenius models in a temperature range of 63 ～ 67℃.The results showed that lactoperoxidase in yak milk was more stable at 63℃.At 63,65 and 67℃,D Values for lactoperoxidase denaturation were 207.43,33.41 and 13.42min,respectively.The corresponding Z-and Ea-values were 3.36℃ and 557.20kJ/mol,respectively. |
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| Keywords: | yak milk lactoperoxidase system thermal stability thermodynamics |
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