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2种钼簇化合物对酪氨酸酶的抑制作用及对凡纳滨对虾的保鲜效果研究
Authors
户晶晶
王力
邓阳阳
陈丙年
Publication date
28 November 2018
Publisher
Doi
Abstract
通过合成2种高核钼簇(NH4)12[Mo36O108(NO)4(H2O)16].33H2O(Mo36)和[Mo36O112(OH2)16(H2bipy)4].28H2O (Mo36-bipy),其对酪氨酸二酚酶活性的抑制作用机理以及对凡纳滨对虾的防黑变保鲜效果进行研究。结果表明Mo36和Mo36-bipy对酪氨酸二酚酶IC50值分别为0.0358 mmol/L和0.0601 mmol/L,Mo36对酪氨酸酶的抑制作用为可逆竞争性抑制,Mo36-bipy对酪氨酸酶的抑制作用为可逆混合性抑制,且Mo36对酪氨酸酶活性的抑制作用效果优于Mo36-bipy。将凡纳滨对虾在4℃环境下贮藏10 d,通过对感官评分、颜色、pH值、TVB-N和菌落总数等指标检测,发现高核钼簇对样品具有一定保鲜效果。其均能适当提升感官分值、L*值,降低pH值与菌落总数。本研究结果为开发一种新型的抗虾体黑变的保鲜剂提供实验基础,并对多金属氧酸盐的应用研究拓展新的研究领域。国家自然科学基金项目(21871110
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Last time updated on 10/06/2020