| 木瓜蛋白酶超声法提取工艺及其酶学性质 |
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| 引用本文： | 肖贵平.木瓜蛋白酶超声法提取工艺及其酶学性质[J].福建农林大学学报(自然科学版),2005,34(3):318-323. |
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| 作者姓名： | 肖贵平 |
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| 作者单位： | 福建农林大学科技开发总公司,福建,福州,350002 |
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| 基金项目： | 致谢：福建农林大学2001级食品科学专业曾绍校、肖双双同学参与部分试验,特此致谢. |
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| 摘 要： | 结果表明:最佳提取工艺条件为超声波功率300 W,超声处理时间200 s,果浆质量分数30%;经超声波强化提取,酶活力提高到原先的1.71倍;在以酪蛋白为底物、pH 7.5和40℃条件下,木瓜蛋白酶的Km值和Vm值分别为1.4709 mg.mL-1和5.5252μg.mL-1.m in-1;最适温度为70-80℃,最适pH值为5.4-6.6;该酶在40℃以下,pH为5.4-6.0时酶活力相对稳定;EDTA、Cys和Vc对酶活力具有激活作用,CuSO4和ZnC l2具有抑制作用,而KC l、NaC l、CaC l2、MgSO4对酶活力的影响不大.
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| 关 键 词： | 番木瓜 木瓜蛋白酶 超声波 提取 酶学性质 |
| 文章编号： | 1671-5470(2005)03-0318-06 |
| 收稿时间： | 2005-03-14 |
| 修稿时间： | 2005-07-15 |
Ultrasonic extraction technology of papain and its enzymatic properties |
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| XIAO Gui-ping.Ultrasonic extraction technology of papain and its enzymatic properties[J].Journal of Fujian Agricultural and Forestry University,2005,34(3):318-323. |
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| Authors: | XIAO Gui-ping |
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| Abstract: | The optimal extraction technology condition was that papaya of 30% mass fraction treated with 300 W ultrasonic for 200 seconds.Treatment with ultrasonic wave could enhance the enzyme activity as much as 1.71 times;the Km and Vm of papain were respectively 1.4709 mg·mL~(-1) and 5.5252 μg·mL~(-1)·min~(-1) with casein as substrate under the condition of pH 7.5 and 40 ℃.The optimal temperature of this enzyme was 70-80 ℃,and the optimal pH was 5.4-6.6.The optimal pH and temperature for the stability were respectively 5.4-6.0 and <40 ℃.EDTA,Cys and Vc activated enzyme activity;CuSO_4 and ZnCl_2 inhibited the activity;KCl,NaCl,CaCl_2 and MgSO_4 didn′t obviously affect the activity. |
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| Keywords: | Carica papaya L papain ultrasonic wave extraction enzymatic property |
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