Ca^(2+)和聚乙二醇对菠萝蛋白酶活性和热稳定性的影响  

Effects of Ca^(2+) and Polyethylene glycol on the Activity and Thermostability of Bromelain

作　　者：王晓敏[1] 刘智均[1] 胡秀沂[1] 黄惠华[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2008年第9期870-872,951,共4页Modern Food Science and Technology

基　　金：2007年粤港关键领域重点突破项目(2007498612)

摘　　要：研究了Ca2+和聚乙二醇对菠萝蛋白酶活性及热稳定性的影响。在37℃下,Ca2+与酶作用1h后,5~10mmol/LCa2+对酶的活性均有促进作用,其中当Ca2+浓度为2mmol/L时,促进作用最明显。在60℃下,Ca2+浓度为3mmol/L时对菠萝蛋白酶的热稳定性效果最好,处理100min后仍然能保留68%的活性;菠萝蛋白酶在60℃下活性的半衰期为86min,除Ca2+浓度为1mmol/L外,其他浓度(2mmol/L、3mmol/L、4mmol/L和5mmol/L)Ca2+与菠萝蛋白酶作用后,酶的半衰期均有所延长,未经修饰的聚乙二醇6000加入酶反应体系中,其对酶活性起很大的抑制作用,且酶的热稳定性也未得到改善。This study focuses on the effects of calcium ions and polyethylene glycol on the activity and thermostability of bromelain. It was found that calcium ions evidently promoted the activity of bromelain and the highest activity of bromelain was achieved with the Ca^2＋concentration and temperature being of 2mmol/L and 37℃. Being treated by different concentration of Ca^2＋ （ 2mmol/L, 3mmol/L, 4mmol/L and 5mmol/L ） at 60℃, both the stability and half life of bromelain were improved than those of the untreated. Unmodified polyethylene glycol-6000 had evidently inhibition effect on both the activity and thermostability of enzyme.

关 键 词：菠萝蛋白酶 热稳定性 CA^2+ 聚乙二醇 

分 类 号：Q814[生物学—生物工程]