Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Thermostability of Superoxide Dismutase from Cucumber(Cucumis sativa)

오이 추출물에 존재하는 Superoxide Dismutase의 열안정성

  • 박인식 (동아대학교 식품영양학과) ;
  • 김은애 (동아대학교 식품영양학과) ;
  • 김기남 (동아대학교 식품영양학과) ;
  • 길지은 (동아대학교 식품영양학과) ;
  • 이민경 (동아대학교 식품영양학과) ;
  • 김석환 (동아대학교 식품영양학과) ;
  • 서정식 (영남이공대학 식품영양과)
  • Published : 1998.12.01
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Abstract

The superoxide dismutase(SOD) in peeled pericarp of cucumber was most stable at pH 8.0 and relatively stabe between pH 5.0 and 9.0. The enzyme was stable up to 6$0^{\circ}C$ and retained 12% by heat treatment at 10$0^{\circ}C$ for 5 min. At pH 2.0, the peeled pericarp enzyme activity was decreased to 10% by incubation for 3 hrs. However, the enzyme activity was increased above 25% after incubating the enzyme at pH 7.0 for 6 hrs. Retention of SOD activity in cucumber by various heating methods was also measured. The residual SOD activities of peeled pericarp and whole cucumber was estimated to be 25% and 27% after blanching(2 min), respectively. The skin enzyme retained 53% of its activity after steaming (3 min). When the peeled pericarp enzyme was incubated at 4$^{\circ}C$ for 20 days, the enzyme activity remained about 81%. However, when the enzyme incubated at 3$0^{\circ}C$ for 20 days, the peeled pericarp enzyme activity decreased to 17% of its original activity. The enzyme activity of peeled pericarp cucumber was not changed after exhaustive dialysis for 3 days, which indicated that the SOD activity in cucumber seems to have molecular weight above 12,000.

Keywords

References

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