논문 상세보기
pp.216-220
혹미의 취반과정 중 lipoxygenase 작용에 의해 생성되는 휘발성 향미 성분의 분석을 위한 기초 자료를 제공하기 위해 진도산 흑미의 lipoxygenase activity를 비색법을 이용하여 측정하였다. 20-60% 포화농도의 ammonium sulfate를 첨가하여 활성을 비교한 결과 30% 포화농도에서 23.9 unit/mg으로 가장 높은 활성을 나타내었다. pH 6.0-9.0에서 조효소액의 활성을 측정한 결과 pH 7.0에서 24.97
Lipoxygenase(LOX) activity of black rice(Chindo) was measured by spectrophotometric method at In m. Studies at different pH levels revealed that the optimal activity was exhibited at pH 7.0 with 24.97 unit/mg. Enzyme activity was tested at different concentration of the substrate. The apparent Vmax and Km values were determined from the Lineweaver-Burk plot to be 53.85 unit/mg and 0.21 mM. Enzyme activity due to storage temperature (-40, 4 and 25) and period were decreased at all storage temperature. LOX activity of black rice was significantly decreased during the microwave heating.
