【摘要】 以邻苯二酚为底物,研究了石花菜提取物对马铃薯酪氨酸酶活性的影响。结果表明,石花菜提取物对马铃薯酪氨酸酶具有激活作用,微波辅助水提物激活率高于常规条件下的水提物和醇提物。相对激活率达到50%的水提物质量浓度约为0.76 g·L-1。对酶的催化反应动力学研究结果表明,石花菜水提物在质量浓度为0.1,0.5和0.7 g·L-1时,得到的米氏常数(Km)分别为0.033,0.024和0.017 mol·L-1,最大反应速度(νm)分别为4.00,4.62和5.12 min-1。石花菜水提物对酪氨酸酶的激活类型属于混合型。更多还原

【Abstract】 Effect of edible seaweed extract on activity of tyrosinase in potato was examined with catechol as the substrate.Results showed that the extract of edible seaweed displays the activation effect on the activity of tyrosinase in potato.Activation rate of the microwave-assisted water extract was higher than that of water or ethanol extract obtained under conventional conditions.The relative activation rate of microwave-assisted water extract with mass concentration of 0.76 g·L-1 achieves 50%.Study of enzyme catalytic kinetics showed that when the mass concentration of the edible seaweed water extract is 0.1,0.5 and 0.7 g·L-1,the corresponding Michaelis constant(Km) achieves 0.033,0.024 and 0.017 mol·L-1 respectively,and the corresponding maximum reaction rate(νm) achieves 4.00,4.62 and 5.12 min-1 respectively.The activation of tyrosinase by the edible seaweed extract belongs to mixed type activation.更多还原