猪肌肉粗脂氧合酶：部分特性及温度、NaCl 和 pH 对其活性的影响。

Crude lipoxygenase from pig muscle: partial characterization and interactions of temperature, NaCl and pH on its activity.

机构信息

National Center of Meat Quality & Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.

出版信息

Meat Sci. 2011 Mar;87(3):257-63. doi: 10.1016/j.meatsci.2010.09.012. Epub 2010 Oct 30.

DOI:10.1016/j.meatsci.2010.09.012

Abstract

Crude lipoxygenase (LOX) was extracted from fresh pig bacon belly and studied of partial characteristics. The interactions of temperature, sodium chloride (NaCl) and pH on LOX activity were investigated by response surface methodology (RSM). Kinetic studies indicated that the Michaelis constant (K(m)) and maximum velocity (V(max)) for LOX activity using linoleic acid as substrate were 68 μM and 0.26 U/min at 20°C, respectively. The optimal conditions for this reaction were: substrate concentration 3.47 mM, reaction temperature 39°C and pH ≧9.0. The NaCl critical value for LOX activity was 3.0% (w/w) at 20°C, above which the LOX activity began to decrease. Temperature had significant interactions (p<0.05) with NaCl and pH. The temperature critical value decreased with NaCl content increasing, while increased with pH increasing. These indicated that LOX activity and enzyme-catalyzed lipid oxidation in dry-cured meat products could be regulated by controlling process factors during the processing.

摘要

从新鲜猪五花肉中提取粗脂氧合酶（LOX），并研究其部分特性。采用响应面法（RSM）研究温度、氯化钠（NaCl）和 pH 值对 LOX 活性的影响。动力学研究表明，LOX 活性以亚油酸为底物时的米氏常数（K(m)）和最大速度（V(max)）分别为 68 μM 和 0.26 U/min，在 20°C 下。该反应的最佳条件为：底物浓度 3.47 mM，反应温度 39°C，pH 值≧9.0。在 20°C 时，NaCl 对 LOX 活性的临界值为 3.0%（w/w），超过该值 LOX 活性开始下降。温度与 NaCl 和 pH 值有显著的相互作用（p<0.05）。温度临界值随 NaCl 含量的增加而降低，随 pH 值的升高而升高。这表明在加工过程中通过控制加工过程中的因素，可以调节干腌肉制品中 LOX 活性和酶促脂质氧化。