食品工业科技2017，Vol.38Issue(9)：113-118,6.DOI:10.13386/j.issn1002-0306.2017.09.013
白鲢鱼肌肉脂肪氧合酶提取条件优化及酶学性质研究
Optimization of lipoxygenase extraction conditions in silver carp muscle and the study on its enzymatic properties
摘要
Abstract
The extraction process and enzymatic properties of Lipoxygenase (LOX)from silver carp muscle were evaluated.The extraction conditions of LOX were optimized by single-factor experiment and the storage stability,thermal stability,optimum pH of LOX were studied by circular dichroism and fluorescence spectroscopy.The effects of pH,ionic strength and the addition of EDTA,DTT on the enzyme activity and concentration of LOX were studied respectively.The results showed that the suitable extraction condition parameters were:pH7.8,ionic strength 50 mmol/L,EDTA 2 mmol/L and DTF 2 mmol/L,the enzyme concentration of LOX was (1.98 ± 0.037) mg/mL and the activity was (244.44 ± 5.93) U under that condition.Our present work showed that the enzyme activity of LOX was stable within 0～2 d under room temperature,the optimum pH was 7.8 and the optimum temperature was 40 ℃.关键词
白鲢鱼/脂肪氧合酶/提取条件/酶学性质Key words
silver carp/lipoxygenase/extraction conditions/enzymatic properties分类
轻工纺织引用本文复制引用
王帮国,林琳,余振宇,李洋,姜绍通..白鲢鱼肌肉脂肪氧合酶提取条件优化及酶学性质研究[J].食品工业科技,2017,38(9):113-118,6.基金项目
安徽省重点实验室项目(JZ2014AKSY0401). （JZ2014AKSY0401）
