INFLUENCE OF STORAGE ON ENZYMES IN RICE GRAINS

被引:28
作者
CHRASTIL, J
机构
[1] Southern Regional Research Center, U.S. Department of Agriculture—Agricultural Research Service, New Orleans
关键词
D O I
10.1021/jf00095a008
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Kinetic analysis of protease, amylase, peroxidase, cytochrome c reductase, phosphatase, and phospholipase c in three typical U.S. rice varieties stored at different temperatures revealed several characteristics of their degradation during storage. Protease and amylase were heterogeneous diffusion-limited systems. On the other hand, peroxidase, cytochrome c reductase, phosphatase, and phospholipase c were first-order reactions. Cytochrome c reductase was the only enzyme that was quickly deactivated by several simultaneous destructive mechanisms (all kinetic constants decreased to 0 after 1 ½ years of storage). Specific rate constants and diffusion resistance constants of all other studied enzymes did not change during storage up to 18 months, even at higher storage temperatures (up to 37 °C). On the other hand, the apparent equilibria and the initial velocities decreased. Kinetic analysis has shown that most studied enzymes were not destroyed during storage but were protected by the accumulation of the reversible substrate receptors. © 1990, American Chemical Society. All rights reserved.
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页码:1198 / 1202
页数:5
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