Park K H, Loncin M, Fricker A
Z Ernahrungswiss. 1977 Jun;16(2):98-106. doi: 10.1007/BF02021485.
The influence of milieu factors on the thermal inactivation of peroxidase and lipoxigenase was investigated. Cationogenic, anionogenic, non-ionogenic and amphoteric tensides were more or less effective in inactivating horseradish peroxidase. Most effective in this respect were lecithine and monoglyceride, both capable of swelling in water. In presence of lecithine, peroxidase was inactivated already at 0 degrees C and pH 4.0. Linoleic acid was more efficient in an oxygen stream than in presence of nitrogen, in a stream of nitrogen its influence was comparable to oleic acid. This suggests an additional effect by lipid peroxides which are formed of linoleic acid under the heating process. Tensides prevented the regeneration of the heated peroxidase. In the case of lipoxigenase, the authors investigated the influence of lecithine and various fatty acids on the thermal inactivation at 60 degrees and pH 7.0. Lecithine accelerated the inactivation less distinctly than with peroxidase. The accelerated the inactivation less distinctly than with peroxidase. The accelerating effect of the fatty acids decreased in the order oleic acid, linoleic acid, palmitic acid, myristic acid and stearic acid.
研究了环境因素对过氧化物酶和脂氧合酶热失活的影响。阳离子型、阴离子型、非离子型和两性表面活性剂在使辣根过氧化物酶失活方面或多或少都有效果。在这方面最有效的是卵磷脂和甘油单酯，二者都能在水中膨胀。在卵磷脂存在的情况下，过氧化物酶在0℃和pH 4.0时就已失活。亚油酸在氧气流中比在氮气存在时更有效，在氮气流中其影响与油酸相当。这表明在加热过程中由亚油酸形成的脂质过氧化物有额外的作用。表面活性剂阻止了加热后的过氧化物酶的再生。对于脂氧合酶，作者研究了卵磷脂和各种脂肪酸在60℃和pH 7.0时对热失活的影响。卵磷脂加速失活的程度不如对过氧化物酶那么明显。脂肪酸的加速作用按油酸、亚油酸、棕榈酸、肉豆蔻酸和硬脂酸的顺序递减。
