科研之友
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摘要
Prickly pear LOX activity was detected in the membrane fractions of the fruit extracts at various stages of ripening.
LOX specific activity was very low in the fruit of wild plants at the green stage (0.49 +/- 0.04) and increased with fruit ripening, more than doubling in the ripened fruit (1.22 +/- 0.06). Moreover, it was not influenced by the cultivar, whereas it was considerably increased (13.3 +/- 1.4) by agronomic processes to which prickly pear plants are submitted to improve the organoleptic properties of fruits.
The apparent molecular mass of the enzyme was estimated to be 96 kDa. The enzyme had an optimum pH value of 5.5 and a clear specificity for linolenic acid, which. was oxidized at a rate one and a half times that of linoleic acid, under the same reaction conditions.
The involvement of prickly pear LOX in the flavor biosynthesis of the fruit is supposed.
- 出版日期2010-4
