两种固相化木瓜蛋白酶的比较研究  

A COMPARISON STUDY OF CMCP AND PAGP

作　　者：朱利泉[1] 吴显荣[2] 

机构地区：[1]西南农业大学,重庆630716 [2]北京农业大学,北京100094

出　　处：《西南大学学报（自然科学版）》1993年第3期74-77,共4页Journal of Southwest University(Natural Science Edition)

摘　　要：比较 CMCP 和 PAGP 固相化木瓜蚕白酶与相应酶液水解酪蛋白的反应表明,二者都表现出较高的总酶活性、最适 pH 值和 pH 温度稳定性。PAGP 和 CMCP的比活回收率分别为38％和24％。最适 pH 位向碱性范围移动,CMCP 为0.5单位,PAGP 为0.2—0.3单位。PAGP 的 pH 稳定范围为 pH3—8,CMCP 为pH6—10。PAGP 只能在短时间内耐高温,而 CMCP 经60℃处理3h 活性仍很稳定无明显下隆。表明 CMCP 是一种理想的实用性固相酶。Two immobilized papains,CMCP(CM_(32)-cellulose papain)and PAGP (polyacrylamide glutaraldehyde cross-linking papain),showed greater total activity, higher optimal pH value8 higher resistance to heat denaturalization and pH denaturalization than their correspondding and Soluble papain for caseiolytic reaction The Specific activity retaining percentage of PAGP(38%)Was higher than that of CMCP (24%).The deviation of optimal pH from Soluble papain(7.5)to alkaline range Was 0.2-0.3and 0.5unit respectively.An examination of their tolerance to pH changes showed that pH 3-8 for PAGP remaind quite stable when exposed to 60℃ for and pH 6-10 for CMCP did not cause obvious enzymatic losses.CMCP three hours.

关 键 词：木瓜蛋白酶 固相化 

分 类 号：S556[农业科学—作物学]