Comparison of lipoxygenase activity characteristics in aqueous extracts from milk-stage sweet corn and waxy corn
文献类型： 外文期刊
作者： Niu, Liying 1 ; Li, Dajing 1 ; Liu, Chunquan 1 ; Liu, Fuguo 2 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
关键词： lipoxygenase;sweet corn;waxy corn;characterization
期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.391； 五年影响因子：2.108 ）
ISSN： 1226-7708
年卷期： 2015 年 24 卷 3 期
页码：
收录情况： SCI
摘要： Lipoxygenases (LOX) in milk-stage sweet corn and waxy corn were extracted using a phosphate buffer (pH 7.0) and enzyme activities were determined using linoleic acid as a substrate. Michaelis constant (Km) values, decimal reduction times (D value), temperature sensitivity parameters (Z value), and activation energies (Ea) were calculated. Enzymes from both corn types followed first-order inactivation kinetics within 0-25 min and 50-70A degrees C. However, enzymes exhibited different pH profiles and affinities toward linoleic acid. Km values (4.34 and 1.40 mM for sweet corn and waxy corn, respectively), heat stability values, and Ea values (116.81 and 246.82 kJ/mol) were different. Waxy corn LOX was more heat stable below 65-C with a higher D value, but was more temperature sensitive with a lower Z value. The different characteristics suggested the presence of different isoenzymes and necessitated the use of different parameters for blanching.
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