食品科学2017，Vol.38Issue(10)：143-148,6.DOI:10.7506/spkx1002-6630-201710024
乙烯对α-淀粉酶活力、动力学和微环境的影响
Effect of Ethylene on the Activity, Kinetics and Microenvironment of α-Amylase in Vitro
胡艺伟 1加亚玲 1张光先 2张凤秀1
作者信息
- 1. 西南大学化学化工学院,生物有机与药物化学研究所,重庆 400715
- 2. 西南大学纺织服装学院,重庆 400715
- 折叠
摘要
Abstract
The effects of ethylene on α-amylase activity,kinetics and microenvironment were investigated.Compared with the control group,α-amylase activity was enhanced by ethylene at low concentration but inhibited at high concentration.However,ethylene hardly affected the optimum pH (6.0) for α-amylase,whereas it resulted in an increase in the optimum temperature by 5 ℃.The hydrolysis kinetics of α-amylase in the presence of low and high concentrations of ethylene followed a first-order kinetic equation (Michaelis-Menten),and the Lineweaver-Burk double-re0iprocal curves were well fitted.The mechanism of action of ethylene in this respect was investigated.The ultraviolet (UV) absorption and fluorescence emission intensity of α-amylase were obviously enhanced with increasing ethylene concentration,and the absorption peak of α-amylase at 229 nm showed a red shift by 1 nm.After ethylene was added,the viscosity of α-amylase solution declined obviously compared with the control group,leading to a change in the microenvironment of α-amylase.This research is of great significance for supporting the safe application of ethylene in fruits and vegetables.关键词
乙烯/影响/α-淀粉酶/活力/微环境/动力学Key words
ethylene/effect/α-amylase/activity/microenvironment/kinetics分类
生物科学引用本文复制引用
胡艺伟,加亚玲,张光先,张凤秀..乙烯对α-淀粉酶活力、动力学和微环境的影响[J].食品科学,2017,38(10):143-148,6.
