摘要
脂肪氧合酶催化亚油酸生成 13位的氢过氧化物 (HPOD) ,在过氧化物酶的作用下可生成具有青草芬芳的自然风味的化合物。为了得到大量的具有该种风味的化合物 ,本文对其中间产物13S HPOD的形成因素作了研究 ,利用分光光度法进行检测 ,由实验得出 :在底物浓度为 2 .5 4mmol/L ,pH9,温度为 0～ 5℃ ,缓冲液体积为 30 %时 ,生成的HPOD的量最大。
Lipoxygenase can catalyze the reaction of Linoleic acid with oxygen and lead to the formation of 13s hydroperoxide(HPOD) from which a number of six carbon alcohols and aldehydes are formed.Each of them possesses a specific natural flavour highly desirable in certain foods.To obtain the highest production of HPOD,the effect of many parameters is tested.Results showed that,the optimal condition is T 0～5℃,pH 9.0,buffle volume 30%(V/V),concentration of substrate 2.54mmol/L.
出处
《粮油食品科技》
2002年第3期11-13,共3页
Science and Technology of Cereals,Oils and Foods
