摘要
本研究采用超声波、超高压对白鲢鱼肌肉中的脂肪氧合酶(lipoxygenase,LOX)进行处理,通过测定LOX活力、圆二色谱、荧光光谱变化,考察超声波、超高压处理对白鲢鱼肌肉LOX构象及活力的影响。实验结果表明:随着超声波功率的增加、超声时间的延长,LOX分子内α-螺旋和β-折叠含量降低,荧光强度不断增强,说明其二级结构和三级结构明显发生变化,使LOX活力不断降低,最适超声条件为300 W、3 h,此时酶活力降低66.07%;随着超高压压力的增加、超高压时间的延长,LOX分子内α-螺旋和β-折叠含量降低,荧光强度不断减弱,说明LOX分子二级结构和三级结构发生显著变化,LOX活力迅速降低,最适超高压条件为300 MPa、20 min,此时酶活力降低93.10%。
Ultrasonic wave（UW） and ultra-high pressure（UHP） were used for the treatment of lipoxygenase（LOX） from silver carp muscle. Our present work was undertaken to evaluate the effects of UW and UHP treatment on the conformation and enzyme activity of LOX using circular dichroism and fluorescence spectroscopy. The results showed that as the UW power and irradiation time increased, the contents of α-helix and β-sheet in LOX decreased and fluorescence intensity increased, indicating that the secondary and tertiary structures of LOX were greatly changed, leading to a gradual reduction in LOX activity. The optimal UW conditions were 300 W and 3 h, resulting in a decrease in LOX activity of 66.07% when compared with the untreated sample. Moreover, as the UHP processing pressure and time increased, the contents of α-helix and β-sheet decreased and fluorescence intensity steeply declined, suggesting that the secondary and tertiary structures of LOX were greatly changed and consequently LOX activity rapidly dropped. Under the optimum UHP conditions of 300 MPa and 20 min, LOX activity was decreased by 93.10% when compared with the untreated sample.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第3期169-175,共7页
Food Science
基金
安徽省重点实验室项目(JZ2014AKSY0401)
关键词
白鲢鱼肌肉脂肪氧合酶
超声波
超高压
酶活力
构象
silver carp muscle lipoxygenase
ultrasonic wave
ultra high pressure
enzyme activity
conformation
