肌红蛋白作为清酒乳杆菌外肽酶的抑制剂。
Myoglobin as an inhibitor of exopeptidases from lactobacillus sake.
作者信息
Sanz Y, Toldra F
机构信息
Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), 46100 Burjassot, Valencia, Spain.
出版信息
Appl Environ Microbiol. 1998 Jun;64(6):2313-4. doi: 10.1128/AEM.64.6.2313-2314.1998.
Abstract
The effects of myoglobin on exopeptidases of Lactobacillus sake were determined. Inhibition of the aminopeptidases increased as the myoglobin concentration increased; aminopeptidase 3 was the most affected (90% inhibition). Aminopeptidases 1, 2, and 4 showed similar inhibition levels (around 60%). Myoglobin did not affect tripeptidase activity. Thus, myoglobin could limit amino acid generation in meat systems.
摘要
测定了肌红蛋白对清酒乳杆菌外肽酶的影响。随着肌红蛋白浓度的增加，氨肽酶的抑制作用增强；氨肽酶3受影响最大（抑制率达90%）。氨肽酶1、2和4表现出相似的抑制水平（约60%）。肌红蛋白不影响三肽酶活性。因此，肌红蛋白可能会限制肉类系统中氨基酸的生成。
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