| 米糠过氧化物酶的酶学性质研究 |
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| 引用本文： | 刘冰,田娟娟,李红玲,王哲.米糠过氧化物酶的酶学性质研究[J].江西农业学报,2014(3):80-84. |
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| 作者姓名： | 刘冰 田娟娟 李红玲 王哲 |
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| 作者单位： | 东方粮仓稻谷产业有限公司,黑龙江 哈尔滨,150001 |
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| 基金项目： | 低温熔融技术生产全脂稳定米糠关键技术研究与开发[发改办产业（2013）1270号];黑龙江省东北等老工业基地调整改造2013年中央预算内投资轻纺项目. |
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| 摘 要： | 以邻苯二胺、过氧化氢为底物,采用分光光度计测定氧化产物的方法对米糠过氧化物酶的性质进行了研究,结果表明:过氧化物酶活性在35℃达到最大值,最适pH值为6.5,在反应5 min时,达到酶的最大反应活度;金属离子钾、钠、钙对过氧化物酶有不同程度的抑制作用,抑制作用表现为钙离子>钠离子>钾离子,木瓜蛋白酶和抗坏血酸在不同范围下呈现出不同的抑制和促进作用。由Linewear-Burk方程,得到过氧化氢Vmax=9.708×10-3△A/min,Km=15.135×10-3mol/L;邻苯二胺的Vmax=12.346×10-3△A/min,Km=19.247×10-3mol/L。
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| 关 键 词： | 米糠 过氧化物酶 酶学性质 木瓜蛋白酶 抗坏血酸 |
Study on Enzymatic Properties of Peroxidase in Rice Bran |
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| LIU Bing,TIAN Juan-juan,LI Hong-ling,WANG Zhe.Study on Enzymatic Properties of Peroxidase in Rice Bran[J].Acta Agriculturae Jiangxi,2014(3):80-84. |
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| Authors: | LIU Bing TIAN Juan-juan LI Hong-ling WANG Zhe |
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| Institution: | LIU Bing, TIAN Juan-juan, LI Hong-ling, WANG Zhe |
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| Abstract: | Taking o-phenylendiamine and hydrogen peroxide as substrates , we researched the enzymatic properties of peroxi-dase collected from rice bran by detecting oxidative products with spectrophotometer .The results indicated that the optimum temper-ature for the activity of peroxidase was 35℃, the optimal pH-value was 6.5, and the optimum reaction time was 5 min.The metal ions K ＋, Na＋and Ca2＋had various inhibition on peroxidase , and their inhibitory intensity revealed the following order： Ca2＋＆gt;Na＋＆gt;K＋.The different concentrations of papain and ascorbic acid showed inhibitory or promotive functions on this enzyme .Ac-cording to the built Linewear -Burk equation, the Vmaxof hydrogen peroxide was 9.708 ×10 -3△A/min, and its Km was 15.135 × 10 -3 mol/L;the Vmax of o-phenylendiamine was 12.346 ×10-3△A/min, and its Km was 19.247 ×10 -3 mol/L. |
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| Keywords: | Rice bran Peroxidase Enzymatic property Papain Ascorbic acid |
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