有机化学 ›› 2001, Vol. 21 ›› Issue (10): 737-741. 上一篇    下一篇

研究论文

马铃薯酪氨酸酶在不同介质中的催化反应行为研究

郭刚军;马林;谢文林;黄志纾;段志芳;古练权   

  1. 中山大学化学与化学工程学院.广州(510275)
  • 发布日期:2001-10-25

Reaction behavior of tyrosinase from potato in different media

Guo Gangjun;Ma Lin;Xie Wenlin;Huang Zhishu;Duan Zhifang;Gu Lianquan   

  1. Zhongshan Univ, North-China Univ of Electr Power.Guangzhou(510275)
  • Published:2001-10-25

酪氨酸酶在不同介质中的催化反应行为有显著差异。在由非质子性溶剂氯仿和质子性溶剂甲醇组成的混合溶剂中,酶的稳定性和酶促反应速度随着甲醇浓度增加而有所减少。混合溶剂中氯仿和甲醇组成比例对酶引发的酚类化合物的氧化-迈克尔加成反应的产物也具有重要影响。在氯仿中,反应产物为二取代和三取代邻醌的混合物;提高甲醇的比例有利于单纯二取代产物的生成。

关键词: 马铃薯, 酪氨酸酶, 介质, 氧化反应, 迈克尔加成反应, 酶促, 催化反应

Tyrosinase shows distinct catalytic activity in different reaction media. However, both the stability and activity of tyrosinase declined slowly with the increase in the content of methanol in methanol/chorform mixture solvent. The ratio of methanol and chloroform has a significant effect on the products of enzyme- initiated oxidation-Michael addition reaction in the presence of aniline.

Key words: POTATO, TYROSINASE, MEDIA, OXIDATION REACTION, MICHAEL ADDITION REACTION, ENZYMATIC, CATALYTIC REACTION

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