3种脂肪氧合酶酶活测定方法

被引:34
作者
钟芳
王璋
许时婴
机构
[1] 无锡轻工大学食品学院!江苏无锡
关键词
脂肪氧合酶; 酶活力测定方法; 量压法; 分光光度法; KI-淀粉法;
D O I
暂无
中图分类号
TS201.25 [];
学科分类号
摘要
采用量压法、分光光度法和KI 淀粉法测定了一系列经不同程度热处理的脂肪氧合酶酶活力 .分析了 3种方法的优缺点和相关性 ,结果表明相关性良好 ,其中 ,量压法具有最广泛的酶液适用性 ,分光光度法灵敏度最高 ,KI 淀粉法更适合于工业化应用 .
引用
收藏
页码:77 / 80+91 +91
页数:5
相关论文
共 6 条
[1]  
Biochemistry of lipoxygenase in relation to food quality. MICHAEL N A. Critical Reviews in Food Science and Nutrition . 1977
[2]  
Properties of broad bean lipoxygenase. AL-OBAIDY H M,SIDDIQI A M. Journal of Food Science . 1981
[3]  
Enzymic oxidation of carotene and linoleate by alfalfa: extration and separation of active fractions. GROSSMAN S,BEN A,BUDOWSKI P. Phytochemistry . 1969
[4]  
Degradation of sulfhydryl groups in soymilk by lipoxygenase during soybean grinding. AKIO Obata,MASARU Matsuura,KEISUKE Kitamura. Bioscience Biotechnology and Biochemistry . 1996
[5]  
Lipoxygenase from potato tubers. GALLIARD T,PHILLIPS D R. Journal of Biochemistry . 1971
[6]  
Study on soybean lipoxygenase. HISATERU Mitsuda,KYODEN Yasumoto,AIJIRO Yamamoto. Agricultural and Biological Chemistry . 1967