微波处理对葡萄糖异构酶性质的影响-食品科学.PDF

134 2014, Vol.35, No.03 食品科学 ※生物工程 微波处理对葡萄糖异构酶性质的影响 胡国洲，张甫生，胡 鹏，陈光静，武菁菁，阚建全* （西南大学食品科学学院，重庆市农产品加工及贮藏重点实验室，农业部农产品贮藏保鲜质量安全风险 评估实验室（重庆），重庆 4007 15 ） 摘  要：研究微波处理对葡萄糖异构酶酶活性、稳定性、动力学参数及构象的影响。结果表明：不同微波处理时 间和微波处理功率对葡萄糖异构酶的活力都有着不同的影响。在70 ℃处理5 min条件下，当微波功率为300 、400 W 时，葡萄糖异构酶的相对酶活力分别增加14.23%、8.42%；而当微波功率为600 、800 W 时，葡萄糖异构酶的相对酶 K 和V 有影响，但对 活力分别降低到95.69%、90.78%；微波处理也对葡萄糖异构酶的最适反应温度和动力学参数 m max 其最适pH值几乎没有影响。紫外和荧光光谱研究表明微波处理将导致葡萄糖异构酶部分去折叠，分子中赖氨酸和 色氨酸残基所处的微环境发生变化，葡萄糖异构酶的三级结构因此可能发生了改变，即微波处理可能通过改变葡萄 糖异构酶的构象从而改变酶的性质。 关键词：葡萄糖异构酶；微波处理；酶活性；最适反应温度；最适pH值；构象 Effect of Microwave Treatment on the Properties of Glucose Isomerase * HU Guo-zhou, ZHANG Fu-sheng, HU Peng, CHEN Guang-j ing, WU Jing-j ing, KAN Jian-quan (College of Food Science, Southwest University, Chongqing Key Laboratory of Product Processing and Storage, Laboratory of Quality Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 4007 15, China) Abstract: The effect of microwave treatment on the activity, stability, kinetic parameters and conformation of glucose isomerase (GI) was studied. Results indicated that different periods and power levels of microwave treatment had different effects on GI activity. After microwave treatment at powers of 300 W and 400 W for 5 min at 70 ℃, GI activity was increased by 14.23% and 8.42%, respectively. However, GI retained 95.69% and 90.78% of its original activity at 600 W and 800 W, respectively. The microwave treatment also had effects on the optimal reaction tem