超滤分离具有壳聚糖酶活力的木瓜蛋白酶  

Separation of papain with the chitosanase activity by ultra-filtration

作　　者：谭晶[1] 陈季旺[1] 夏文水[1] 舒静[1] 

机构地区：[1]武汉工业学院食品科学与工程院,湖北武汉430023

出　　处：《食品与机械》2007年第6期20-23,共4页Food and Machinery

基　　金：国家自然科学基金项目(项目编号:20576104)

摘　　要：目的:研究超滤法分离具有壳聚糖酶活性的木瓜蛋白酶,操作时间压力、浓缩倍数对膜通量及酶活力和收率的影响,并对超滤浓缩的工艺条件进行优化;结果:室温下,超滤分离浓度为0.5%的木瓜蛋白酶溶液,压力为0.1MPa,浓缩倍数为8倍时,超滤后木瓜蛋白酶的蛋白酶和壳聚糖酶比活力分别从435.10U/mg和2.17U/mg提高到531.39U/mg和2.65U/mg,纯化倍数为1.22倍;超滤前后木瓜蛋白酶的蛋白质含量由29.56%提高到79.96%,还原糖含量由57.46%降低到6.27%。Objective： In this paper, papain with the chitosanase activity was separated by ultra-filtration, the technical conditions of ultra-filtration were studied and the effects of pressure and concentration times on ultrafiltration permeate flux, activity and the yield rate were investigated, Conclusion：The results showed when papain was separated in the room temperature, 0.5 % of concentration, 0.1 MPa of pressure and eight times concentrated liquid, the specific activity of protease and chitosanase on papain increased to 531.39 U/mg and 2.65 U/mg from 435.10 U/mg and 2.17 U/mg respectively after ultra-filtration, and the degree of purification was 1.22-fold. Protein content of papain increased to 79.96% from 29.56% and reducing sugar content of papain decreased to 11.27% from 57.46% after ultra-filtration.

关 键 词：木瓜蛋白酶 壳聚糖酶活力 超滤 凝胶电泳 

分 类 号：TS201.25[轻工技术与工程—食品科学]