摘要
以果蔬香气代谢过程中四种关键纯酶为原料,研究超高压和热处理对酶活性、结构及其之间相关性的影响。结果表明,脂氧合酶(LOX)、磷脂酶A2(PLA2)、酰基转移酶(AAT)活性经过不同热处理和高压处理后呈降低趋势,乙醇脱氢酶(ADH)呈上升趋势;通过SDS-PAGE电泳发现四种酶的一级结构没有发生变化,二级和三级结构均发生不同变化。LOX经过超高压处理后,α-螺旋含量降低,β-折叠含量明显增加,荧光强度均比空白组高;ADH的二级结构变化中主要是无规则卷曲增加明显,荧光强度均比空白组低。在两类处理中均发现LOX活性与α-螺旋,PLA2与荧光强度显著相关。
The effects of ultra-high pressure and heat treatment on the activity,structure and their correlation of four key pure enzymes in aroma metabolism of fruits and vegetables were studied.The results showed that the activity of lipoxygenase(LOX),phospholipase A2(PLA2)and acyltransferase(AAT)decreased after different heat treatment and ultra-high pressure treatment,while that of ethanol dehydrogenase(ADH)increased.SDS-PAGE electrophoresis results showed that the primary structure of the four enzymes did not change,while the secondary and tertiary structures were different.After ultra-high pressure treatment of LOX,the contents ofα-helix andβ-fold were significantly reduced,and the fluorescence intensity was higher than that of the blank group.The secondary structural changes of ADH were mainly the increasing of irregular crimp,and the fluorescence intensity was lower than that of the blank group.LOX activity was correlated with alpha-helix and PLA2 activity was correlated with fluorescence intensity under the two different treatment.
作者
刘德讲
陈计峦
裴龙英
LIU De-jiang;CHEN Ji-luan;PEI Long-ying(Quality and Technical Supervision and Testing Center,Xinyang 464000,China;Shihezi University,Shihezi 832003,China;Xinjiang Institute of technology,Akesu 843000,China)
出处
《食品工业科技》
CAS
北大核心
2020年第8期82-89,共8页
Science and Technology of Food Industry
基金
国家自然科学基金(31560461)。
关键词
超高压处理
热处理
香气合成
酶活性
酶结构
ultra-high pressure
heat treatment
aroma synthesis
enzyme activity
enzyme structure
