摘要
对不同温度、pH、水浴时间下杏鲍菇菌柄中SOD酶比活性及其保留率进行研究,结果表明,杏鲍菇菌柄具有较高的SOD活性,25℃下,比活性可达351.4U/mg prot,最适宜保存其活性的pH为7.80,杏鲍菇菌柄中的SOD热稳定性突出,即使在100℃下水浴15min后,其SOD酶活保留率仍然高达74.17%(以25℃时测定活性为100%),具备优良的加工性能,但长时间的高温条件会使SOD酶活性的逐渐下降。
The specific enzyme activity of SOD and its residual rate in different temperature,pH value and water bath time were studied.The results showed that the stipe of Pleurotus eryngii Quel was high in enzyme activity.The value of enzyme activity reach to 351.4 U/mg prot.The optimum preservation pH value was 7.80.The stipe of Pleurotus eryngii Quel was also good in thermal stability.The enzyme activity of SOD could reach 74.17%（take enzyme activity at 25℃ as 100% ） even though water bath under 100℃ for 15min.It had good processability.But high temperature treatment for long time would lead to decreased of enzyme activity.
出处
《武夷学院学报》
2011年第2期23-26,共4页
Journal of Wuyi University
基金
武夷学院青年项目"杏鲍菇提取液酶解工艺的研究"(项目编号:XQ0921)
关键词
SOD活性
杏鲍菇
菌柄
enzyme activity of SOD
Pleurotus eryngii Quel
stipe
作者简介
作者简介：赵峰（1983-），男，汉族，助教，主要研究方向：农副产品资源深加工。
