无花果蛋白酶与木瓜蛋白酶酶学性质的比较  

The Comparison of Enzymatic Characteristics of Ficin and Papain

作　　者：曲和之[1] 黄露[1] 张国华[1] 柴智[1] 张雷[1] 郝东云[1] 王晓平[1] 

机构地区：[1]吉林大学分子酶学工程教育部重点实验室,长春130021

出　　处：《吉林大学学报（理学版）》2008年第6期1217-1220,共4页Journal of Jilin University:Science Edition

摘　　要：比较了无花果蛋白酶和木瓜蛋白酶的部分酶学性质,二者均为巯基蛋白酶类,且水解底物相似.实验结果表明,无花果蛋白酶比木瓜蛋白酶的适用性更广,两者在反应温度范围上各有优点,无花果蛋白酶的适宜pH值范围大于木瓜蛋白酶的适宜pH值范围;在对底物的亲合性上,无花果蛋白酶明显高于木瓜蛋白酶.Ficin and papain are both cysteine proteinase. Comparison of the primer structures suggests the similarities between the active site portions of papain and ficin. In the present study the properties of ficin were analyzed to further know about the enzyme and to extend the comparison of it with papain. ＇Being different from papain, ficin displays a resistance to lower temperatures, a wider range of pH values, and better binding of substrate. The result suggests that ficin is suitable for application.

关 键 词：无花果蛋白酶 木瓜蛋白酶 酶学性质比较 

分 类 号：Q554[生物学—生物化学]