[来自梨、草莓和醋栗的脂氧合酶：部分纯化及特性（作者译）]

[Lipoxygenases from pears, strawberries and gooseberries: partial purification and properties (author's transl)].

作者信息

Kim I S, Grosch W

出版信息

Z Lebensm Unters Forsch. 1978 Nov 28;167(5):324-6. doi: 10.1007/BF01415926.

Abstract

Membrane-bound lipoxygenases (EC 1.13.11.12) were partially purified from the fruits by centrifugation and gel chromatography. The enzymes have a pH-optimum at 6.0 (pear) resp. 6.5 (strawberry, gooseberry). Linoleic acid is oxidised to 9- and 13-hydroperoxides in a ratio of 3:7 (pear), 2:8 (strawberry) and 1:1 (gooseberry). The enzymes from gooseberries and from strawberries co-oxidise canthaxanthine with a higher specific activity than the lipoxygenases from pears and apples.

摘要

通过离心和凝胶色谱法从果实中部分纯化了膜结合脂氧合酶（EC 1.13.11.12）。这些酶在pH值为6.0（梨）和6.5（草莓、醋栗）时活性最佳。亚油酸被氧化为9-和13-氢过氧化物，其比例为3:7（梨）、2:8（草莓）和1:1（醋栗）。醋栗和草莓中的酶与角黄素的共氧化比梨和苹果中的脂氧合酶具有更高的比活性。