菠萝蛋白酶提取的初步研究  

Study on extraction of bromelain from pineapple

作　　者：郑昆[1] 隋新[1] 张晓杰[1] 唐艳梅[1] 白鹭[1] 

机构地区：[1]吉林化工学院环境科学与工程系,吉林吉林132022

出　　处：《吉林化工学院学报》2005年第1期16-18,共3页Journal of Jilin Institute of Chemical Technology

摘　　要：用传统方法和新型方法提取菠萝酶,通过Folin 酶试剂法对所得的酶样的蛋白含量进行测定,分别为18mg/g和21.5mg/g;以酪蛋白为底物测定了酶样的活力为3.29×106U/g和3.33×106U/g;酶的最适的pH值为7.4,温度为45℃.酶活力影响因素中EDTA对保护菠萝蛋白酶有突出的影响.The method of extracting bromelain by traditional method and new method were compared.The proteins content in the enzyme was calculated by Folin-hydroxybenzene measure,18mg/g and 21.5mg/g.The enzymes activation was calculated with the casein as the substrate,3.29×10~6U/g and 3.33×10~6U/g.The optimum pH and temperature for activating bromelain are 7.4 and 45℃.The effects of various compounds on the enzyme activity were showed that EDTA had important effect on protecting the bromelain.

关 键 词：菠萝蛋白酶 酶活力 提取 

分 类 号：Q556[生物学—生物化学]