催化共振散射光谱法测定木瓜蛋白酶活力(英文)  

Catalytic Resonance Scattering Spectral Assay of Papain Activity

作　　者：蒋治良[1] 蒋彩娜[1] 梁爱惠[2] 黄国霞[1] 

机构地区：[1]广西师范大学环境与资源学院,广西桂林541004 [2]桂林工学院材料与化学工程系,广西桂林541004

出　　处：《广西师范大学学报（自然科学版）》2008年第1期76-79,共4页Journal of Guangxi Normal University:Natural Science Edition

基　　金：National Natural Science Foundation of China(20667001);Guangxi Natural Science Foundation(0575042).

摘　　要：木瓜蛋白酶催化水解酪蛋白生成小分子氨基酸和肽，剩余底物酪蛋白与三氯乙酸结合形成粒径约为1740nm的缔合物微粒。该微粒在360、400、420、470、520nm处产生5个共振散射峰，其中最强峰位于470nm。在选定条件下，随着木瓜蛋白酶量的增加，体系中剩余酪蛋白浓度降低，470nm处的共振散射光强度，Ⅰ470nm降低。木瓜蛋白酶的酶活力在0．024～4．8 USP／mL范围内与470nm处的共振散射光强度降低值△Ⅰ470nm呈现良好线性关系，检出限为0．0083 USP／mL。该共振散射光谱法用于嫩肉粉中木瓜蛋白酶活力测定，结果满意。A catalytic resonance scattering spectral method for assay of papain activity has been developed. It was based on the catalytic effect of papain on the hydrolysis of casein to form small molecules,and the casein associated with trichloroacetic acid to form association particles in size of about 1 740 nm,which exhibit five resonance scattering （RS） peaks at 470,420,400,360,and 520 nm,with the strongest one at 470 nm. Under the conditions selected,the casein decreased with the addition of papain. The decreased scattering intensity at 470 nm （△Ⅰ470nm） was linear to papain activity in the range of 0. 024-4. 8 USP · mL^-1 ,with a detection limit of 0. 008 3 USP · mL^-1. This assay can be used for the determination of papain activity in meat tenderizer with satisfactory results.

关 键 词：木瓜蛋白酶 酪蛋白 缔合物微粒 共振散射 

分 类 号：O614.123[理学—无机化学]