摘要
以脂质体为反应介质、鸭肉肌内磷脂水解酶为酶液,研究了超声温度、超声时间以及超声功率对鸭肉肌内磷脂酶解的影响。结果表明:随着超声温度的升高,磷脂酶解程度显著增加,但超过50℃时,磷脂酶解程度降低;随着超声时间的延长,磷脂酶解程度增加,在0.5 h内即可产生大量的酶解产物;随着超声功率的增大,磷脂酶解程度增加。鸭肉肌内磷脂酶解最优化的反应条件为:超声温度50℃、超声时间0.5 h、超声功率270 W。
Liposome was taken as reactive medium, and the hydrolase of the intramuscular phospholipid in duck was taken as re- active enzyme, this study investigated the effects of ultrasonic temperature, ultrasonic time and ultrasonic power on the enzymatic hy- drolysis of intramuscular phospholipid in duck. The results indicated that the enzymatic hydrolysis extent of phospholipid obviously in- creased with the increase in ultrasonic temperature, but it decreased when the ultrasonic temperature was over 50 ℃. As the ultrasonic time extended, the enzymatic hydrolysis extent of phospholipid increased, and a large numbers of enzymatic hydrolysate was generated within 0.5 h. As the ultrasonic power increased, the enzymatic hydrolysis extent of phospholipid increased. In conclusion, the optimal reaction conditions for phospholipid hydrolysis were ultrasonic temperature 50 ℃, ultrasonic power 270 W and reaction time 0.5 h.
出处
《江西农业学报》
CAS
2012年第8期94-97,共4页
Acta Agriculturae Jiangxi
基金
国家自然科学基金资助项目(31071569)
江苏省农业科技自主创新资金项目[CX(11)4028]
关键词
磷脂酶解
超声波
磷脂酶
脂肪酶
Phospholipid hydrolysis
Ultrasonic
Phospholipase
Lipase
