茶多酚对木瓜蛋白酶的络合作用及特性的影响

茶多酚对木瓜蛋白酶具有络合作用。以茶多酚为原料,采用Box-Behnken设计法,优选出茶多酚与木瓜蛋白酶络合的最佳条件,并在此基础上研究了木瓜蛋白酶在络合前后性质的变化,包括酶的热稳定性和抗氧化性。结果表明,茶多酚对木瓜蛋白酶的活力回收率高达99.01%;木瓜蛋白酶在络合后热稳定性有所增强,热失活速率由1.025min降低至1.010min;络合后的酶对邻苯三酚自氧化过程的抑制率由10.1%增加至16.4%,其抗氧化性明显增强。经HPLC分析发现,茶多酚中有3种单体与木瓜蛋白酶发生络合作用,其中以EGCG含量最高。

The Effect of Tea-polyphenol on Complexion and Properties of Papain

Tea-polyphenol was used to complex papain.Taking tea-polyphenol as material,the best condition of the complexion for tea-polyphenol and the papain was chose in the way of Box-Behnken for this study.And on the foundation,the variety of papain's property was studied,for example the thermal stability and antioxidant activity.The results showed that the recovery rate of the activity was up to 99.01%;the thermal stability of papain was improved after complexion with tea-polyphenol,the activity-losing rate constant was lowered from 1.025 min to 1.010 min;and with the complexing,the inhibition rate in catechol's oxidize process was increased by 10.1% to 16.4%,the antioxidant activity was strengthened obviously.By HPLC analysis,there were three kinds of monomers in the tea-polyphenol with TPC papain,the EGCG content was the highest.