SUPEROXIDE-DISMUTASE IN BARLEY
SUPEROXIDE-DISMUTASE IN BARLEY
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DOI：
10.1002/j.2050-0416.1983.tb04218.x
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发表时间：
1983-01-01
影响因子：
2.6
通讯作者：
BAMFORTH, CW
中科院分区：
文献类型：
--
作者：
BAMFORTH, CW
超氧化物歧化发生在大麦中，可以使用黄嘌呤氧化酶测定法进行测量，但不能使用基于光还原核黄素还原硝基蓝四唑的测定法。谷物中存在三种同工酶：两种对氰化物敏感，另一种活性较低，对氰化物不敏感。超氧化物歧化酶主要存在于大麦的胚中，在发芽过程中在顶尖、细根和胚乳中发育。外源赤霉酸可加速该酶的合成。大量的超氧化物歧化酶在烘烤后仍能幸存：啤酒麦芽的含量比艾尔麦芽多约 50%。这种酶在 65°C 的糖化过程中会迅速被破坏，但在 45°C 的糖化过程中仍有大量酶存活。
Superoxide dismutese occurs in barley where it can be measured using a xanthine oxidase assay, but not using an assay based on the reduction of Nitro Blue Tetrazolium by photo‐reduced riboflavin. Three isozymes are present in the grain: two are cyanide‐sensitive and one, of lower activity, is not. Superoxide dismutase is mainly in the embryo of barley and develops in the acrospire, rootlets and endosperm during germination. Synthesis of this enzyme is accelerated by exogenous gibberellic acid. Significant quantities of superoxide dismutase survive kilning: lager malts containca50% more than do ale malts. The enzyme is rapidly destroyed during mashing at 65°C, but large amounts survive mashing at 45°C.