丝素固定化木瓜蛋白酶的特性研究  

Studies on characteristics of immobilized papain on silk fibroin

作　　者：陈芳艳[1] 纪平雄[2] 

机构地区：[1]华南农业大学动物科学学院,广东广州510642 [2]华南农业大学理学院,广东广州510642

出　　处：《华南农业大学学报》2005年第4期81-83,共3页Journal of South China Agricultural University

基　　金：华南农业大学校长基金资助项目(5400-K00014)

摘　　要：以活化丝素为载体,采用共价交联法固定木瓜蛋白酶,研究了丝素固定化木瓜蛋白酶的酶学性质. 结果表明:固定化酶的表观米氏常数Kappm[酪蛋白]为0.092%,是溶液酶的米氏常数Km的0.46倍;最适pH为 7.5;pH 稳定性在6.5～8.0;在4～55 ℃范围内酶活力稳定;溶液酶的操作半衰期为38 d,固定化酶为54 d. 固定化酶的操作半衰期较溶液酶长.Using the activated fibroin as cartier, the papain was immobilized using covalence-crosslinking method. Studies on some characteristics of the fibroin-immobilized papain showed： the Km^app[ casein] of the immobilized papain was 0. 092% , and the Km [casein] of the free papain was 0. 198% , which mean the affinity of the immobilized papain for casein increased greatly, being 0.46 times of the free papain. The optimum pH value was 7.5 for the immobilized papain. The immobilized papain was stable under 6.5 - 8.0. The heat stability of the immobilized papain was 4 - 55 ℃. The operation half-life of the free papain was 38 d while the immobilized papain was 54 d. The operation half-life of the immobilized papain was longer than that of the free papain.

关 键 词：丝素 固定化木瓜蛋白酶 酶学特性 

分 类 号：Q55[生物学—生物化学]