Applied Biological Chemistry
- Volume 34 Issue 1
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- Pages.8-13
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- 1991
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Effect of peroxidized fatty acid enzyme activity in model system
모델계에서 지방산 산화에 의한 효소 활성 감소
- Choi, Kap-Seong (Department of Food Science and Technology, Suncheon National University) ;
- Kim, Ze-Uook (Department of Food Science and Technology, College of Agriculture, Seoul National University) ;
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Moon, Tae-Wha
(Department of Food Science and Nutrition, Hallym University)
- Published : 1991.03.30
Abstract
In order to investigate interactions of autoxidizing lipids with protein, enzyme and peroxidizing linoleate were reacted in freeze-dried and emulsion systems at various level of water activities. Peroxide value, TBA value of oxidized linoleate increased during incubation Solubilities and the activities of enzymes decreased as water activity increased.
자동 산화된 지방질이 효소 활성에 미치는 영향을 알아보기 위하여 각기 다른 수분활성도하에서 산화시킨 모델 시료에 대하여 산화 정도를 측정하고 분리된 단백질의 용해도 및 효소 활성도를 분석한 결과 산화가 진행되면서 과산화물가와 thiobarbituric acid(TBA)가는 증가한 반면 단백질의 용해도는 감소되고 호소 활성은 수분활성도가 높을수록 크게 감소되었다.