茶多酚对胃蛋白酶的回收以及特性的影响研究  

Effect of tea polyphenols on the properties and recovery of the pepsin

作　　者：吴阳宁[1] 黄惠华[1] 杨文杰[1] 张晨[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510640

出　　处：《食品工业科技》2005年第3期56-58,62,共4页Science and Technology of Food Industry

摘　　要：研究从绿茶中提取的茶多酚对胃蛋白酶特性的影响,以及胃蛋白酶与茶多酚络合后进行沉淀回收,茶多酚对胃蛋白酶有起混作用,以及胃蛋白酶和胃蛋白酶与茶多酚形成的络合物在不同茶多酚浓度、温度、pH和底物浓度下的活性变化,结果表明,胃蛋白酶对茶多酚无抑制作用,沉淀回收率较低,只有10.4％,络合后的胃蛋白酶的最适反应温度以及最适pH变化稍微变窄,然而热稳定性以及对底物的亲和力增加。Tea polyphenols (TP) extracted from green tea had influences on the properties of pepsin. The activities of free pepsin and TP completed pepsin were analyzed under various TP concentrations , temperatures,pH values and substrate concentrations. The results showed that TP had haze-forming activity and but no inhibitory effect on the pepsin; the maximum recovery of the pepsin only reached 10.4% at 0.5% TP concentration; the optimum temperature and pH values of the TP completed pepsin were little narrowed; but the heat-stability and Km became higher, indicating the affinity of the TP-pepsin compound with the substrate was increased.

关 键 词：茶多酚 胃蛋白酶 起混作用 米氏常数 热稳定性 

分 类 号：TS201.25[轻工技术与工程—食品科学]