한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제23권2호
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- Pages.224-228
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- 1991
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- 0367-6293(pISSN)
리놀레산 과산화물이 펩신 활성도에 미치는 영향
Effect of Linoleate Hydroperoxide on Pepsin Activity
- Choi, Kap-Seong (Department of Food Science and Technology, Suncheon National University) ;
- Kim, Ze-Uook (Department of Food Science and Technology, Seoul National University) ;
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Moon, Tae-Wha
(Department of Food Science and Nutrition, Hallym University)
- 발행 : 1991.04.01
초록
리놀레산 과산화물이 펩신의 활성도에 미치는 영향을 실험한 결과 여러 온도와 pH 조건하에서 리놀레산 과산화물에 의해 펩신 활성도는 감소되었다. 또한, 각종 라디칼 소거제와 금속 이온 존재하에서 펩신 활성을 측정한 결과와 전기영동 결과에 비추에 볼 때 효소의 활성감소는 시스템내에 존재했던 라디칼에 의한 효소자체의 손상에서 비롯된 것으로 생각되었다.
The effect of linoleate hydroperoxides(LAHPO) on pepsin activity was investigated. The activity of pepsin was largely decreased by LAHPO at various temperatures and pH. The inactivation of pepsin seems to be the radicals in the system because ascorbate and metal ions enhanced the inactivation of enzyme by LAHPO. It was shown by SDS-PAGE that LAHPO caused scission of the enzyme in the model system.