以酪胺酸为基质进行北蕉叶酪胺酸酶动力学分析AKineticStudyofL.PDF

以酪胺酸為基質進行北蕉葉酪胺酸酶動力學分析 1 1 1 2* 吳鴻程 朱惠鈴 周政輝 黄淑玲 1 嘉南藥理科技大學 食品科技系 2* 中華醫事科技大學 食品營養系 摘 要 本研究擬以北蕉(Giant Cavendishii, AAA)葉的酪胺酸酶為材料，探討其與單酚基質 L-tyrosine 作用產生遲滯期(lag phase)之動力學關係。北蕉葉之粗抽液經硫銨分劃後進行 動力學分析，發現影響遲滯期主要因素有酵素與單酚基質濃度、pH 值、基質配位基之 位置特異性以及添加微量雙酚。期待藉由農業廢棄物香蕉葉對單酚基質廣特異性及其作 用機制，應用於工業及醫療上。 關鍵詞：北蕉葉 、酪胺酸酶、酪胺酸 、遲滯期 *通訊作者: 中華醫事科技大學 食品營養系 。 Tel: +886-6-2674567 ext 700 E-mail: slhu@mail.hwai.edu.tw A Kinetic Study of L-Tyrosine Oxidation by Banana Leaf Tyrosinase 1 1 1 2* Horng-Cherng Wu , Heuy-Ling Chu , Jeng-Huei Jou and Shu-Ling Huang 1 Department of Food Science Technology, Chia Nan University of Pharmacy and Science 2 Department of Food Nutrition, Chung Hwa University of Medical Technology ABSTRACT This study investigated the kinetic analysis of L-tyrosine by tyrosinase. The tyrosinase used was extracted from the leaf of banana ( Giant Cavendishii, AAA) and partially purification by ammino sulfate fractionation. The activity was determined by a lag period, that duration depended on the monophenol and its concentration, as well as enzyme concentration, pH, and the presence of catalytic amounts of diphenol. Moreover, the lag phase decreased with increasing diphenol concentration, it was possible to evaluate Kact, the activation diphenol constant, which showed a value of 0.70 μM toward L-tyrosine. Substitution position of phenol was exhibited increasing 1 hydro