不同金属离子对菠萝蛋白酶活性及热稳定性的影响  

Effect of Different Metal Ions on Bromelain in Activity and Thermostability

作　　者：曾霖霖[1] 黄惠华[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《食品工业》2009年第5期4-6,共3页The Food Industry

基　　金：2007年粤港关键领域重点突破项目(2007498612);广东省省部产学研合作项目(2007B090100009)

摘　　要：该试验研究表明,Mg2+、Mn2+和Ca2+对菠萝蛋白酶的酶活性均有促进作用,且在浓度分别为4mmol/L,2mmol/L和2mmol/L最明显;Zn2+对菠萝蛋白酶的活性抑制作用明显,且随浓度的增大抑制作用越大。在60℃下Ca2+、Mn2+对菠萝蛋白酶的热稳定性具有促进作用,Ca2+浓度为3mmol/L时菠萝蛋白酶的半衰期延长了55min,增加了原菠萝蛋白酶的59.5%。Mn2+浓度为1mmol/L时半衰期延长了19.78min,增加了原菠萝蛋白酶的29%。Mg2+、Zn2+对菠萝蛋白酶的热稳定性没有明显的促进作用。This study shows that Mg^2＋,Mn^2＋ and Ca^2＋ had promoting effect on the activity of bromelain,which acheived the peak as the concentration of these cations were 4 mmol/L,2 mmol/L and 2 mmol/L respectively.The Zn^2＋ had a distinctive inhibition on the activity of bromelain,it increased with the larger of the concentration of the Zn2＋.Ca2＋and Mn2＋ had promoting function on the thermostability of bromelain at 60℃.Half-life of bromelain was extended for 55 minutes when the concentration of Ca2＋ was 3mmol/L,increasing 59.5% of the half-life of the original bromelain. When the concentration of Mn^2＋ was lmmol/L the half-life extended for 19.78min, which was more than 29% of the original bromelain. The Mg^2＋. Zn^2＋ didn＇t have evident effect on the thermal stability of bromelain.

关 键 词：菠萝蛋白酶 酶活性 热稳定性 半衰期 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]