| 蒜氨酸酶动力学性质研究 |
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| 引用本文： | 冯炘,葛艳辉,赵俊英,闵笛,刘瞳,乔旭光.蒜氨酸酶动力学性质研究[J].安徽农业科学,2008,36(21). |
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| 作者姓名： | 冯炘 葛艳辉 赵俊英 闵笛 刘瞳 乔旭光 |
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| 作者单位： | 天津理工大学环境科学与安全工程学院,天津,300191;天津理工大学环境科学与安全工程学院,天津300191;天津大学环境科学与工程学院,天津300071;华南理工大学环境与工程学院,广东广州,510006;山东农业大学食品科学与工程学院,山东泰安,271018 |
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| 基金项目： | 天津市科委资助项目，天津市教委资助项目，国家自然科学基金 |
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| 摘 要： | 目的]研究蒜氨酸酶的动力学性质。方法]分别测定温度、pH值、底物浓度及金属离子对蒜氨酸酶活性的影响,并计算最大反应速度及米氏常数。结果]蒜氨酸酶为热不稳定性酶,其最适反应温度为29℃,最适pH值为6.1;以其天然抽提物为底物测得最大反应速度及米氏常数分别0.492IU/mg、0.483mmol/L;K+、Mg2+、Ca2+、Na+和Cd2+对蒜氨酸酶活性有一定的激活作用,Cu2+对酶活性有抑制作用。结论]该研究可为开发应用蒜类药用产品提供依据。
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| 关 键 词： | 大蒜 蒜氨酸酶 动力学性质 |
Study on Kinetic Characteristics of Alliinase |
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| FENG Xin et al.Study on Kinetic Characteristics of Alliinase[J].Journal of Anhui Agricultural Sciences,2008,36(21). |
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| Authors: | FENG Xin |
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| Abstract: | Objective] The kinetic characteristics of alliinase was studied to select the optimum reaction performance. Method] Alliinase activity was measured to analysis the influence of temperature, pH, substrate concentration and metal iron. Result] Alliinase was an enzyme with thermal instability. Its optimum reaction temperature was 29 ℃ and pH value was 6.1. The Vmax was 0.439 IU/mg and Km was 0.492 mmol/L by using natural extract as substrate. Alliinase activity was activated when the K+, Mg2+, Na+ and Cd2+ existed and alliinase activity was inhibited when Cu2+ existed. Conclusion] Results showed that the kinetic characteristics of alliinase supply the academic foundation for development and application of garlic medical products. |
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| Keywords: | Allium sativum Alliinase Kinetic characteristics |
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