菌源性弹性蛋白酶稳定性提高方法的研究  

Method for Increasing Stability of Microbial Elastase

作　　者：徐莹[1] 何国庆[1] 李景军[2] 潘敏尧[1] 

机构地区：[1]浙江大学食品科学与营养系 [2]江南大学食品学院,无锡214036

出　　处：《科技通报》2006年第1期56-60,共5页Bulletin of Science and Technology

摘　　要：针对提高弹性蛋白酶制剂热稳定性的问题,研究了添加物质对其热稳定性的影响。结果表明:PA对弹性蛋白酶的保护效果最好,其次是PB和氯化钙。黄原胶、甘油和山梨酸钾也起到了微弱的保护作用。而海藻糖等在该研究条件下对弹性蛋白酶没有保护作用。采用正交实验设计优化出最佳保护剂配方即PA2%,PB1.5%以及水合氯化钙1mmol/L。复合保护剂的添加使得弹性蛋白酶的耐热性提高10℃,pH稳定性也有提高。保存实验证明该复合保护剂能明显延长弹性蛋白酶的保存期。In order to increase elastase heat stability, effect of different cryoprotectants was studied. The result was shown that PA was the best, then PB and CaCl2. Xanthan gum, glycerol and potassium sorbate showed slightly protective ability. Trehalose had negative effect on elastase in this experiment. The best formula of different cryoprotectants optimized by orthogonal experiment design was PA 2%, PB 1.5% and CaCl2 lmmol/L. Heat stability of elastase preparation containing multiplex cryoprotectants was increased by 10℃ and pH stability was also improved when compared to the controlled ones. The storage life was extended when the cryoproteetants was added into elastase preparation.

关 键 词：弹性蛋白酶 保护剂 热稳定性 pH稳定性 

分 类 号：Q939[生物学—微生物学]