摘要
以采后新鲜菠菜为原料,研究了菠菜体内硝酸还原酶(简称NR)部分酶学性质,及贮藏过程中ClO2处理对菠菜体内硝酸还原酶活性及亚硝酸盐生成量的影响。结果表明,菠菜体内NR最适反应温度为30℃;最适反应pH值为7.5;KNO3诱导对NR有激活作用,在一定浓度范围内,随着KNO3浓度的增加,菠菜体内NR活性增强,酶促反应速度加快;不同菠菜品种间NR活性存在显著性差异;与抽气后相比,抽气前加入DNP可明显抑制菠菜体内NR活性;贮藏过程中采用ClO2处理可以降低菠菜体内NR活性,从而降低亚硝酸盐的积累。
Some enzymatic properties of nitrate reductase （short for NR） from spinach were studied. The influence by the treatment of ClO2 to the activity of the in vivo NR and the accumulation of nitrite during storage were discussed. The results showed that the optimum temperature of the in vivo NR was 30℃, and the optimum pH value was 7.0 for the catalytic reaction. The activity of NR was activated after being induced by KNO3. Within a certain concentration range the activity of NR was strengthened as the concentration of KNO3 increased, and the enzymatic reaction accelerated. The activities of NR among different varieties were significant. It was obvious that the DNP addition before pumping inhibited NR activities better than after. During storage, the treatment by ClO2 could decrease the activity of NR, and thus reduced the accumulation of nitrites.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第11期21-24,共4页
Food and Fermentation Industries
基金
"十一五"国家重大科技支撑计划"食品安全关键技术"项目资助(2006BAK02A23)
关键词
菠菜
贮藏
硝酸还原酶
亚硝酸盐
spinach, storage, nitrate reductase, nitrates
