酪蛋白与亚硝基红盐的共振散射光谱及其分析应用  

Resonance Scattering Spectra of Casein and Nitroso R Salt and Its Analytical Application

作　　者：江波[1] 郭安勇[1] 胡庆红[1] 李湘兰[1] 

机构地区：[1]遵义医学院药学院,贵州省遵义市大连路201号563003

出　　处：《光谱实验室》2012年第4期2510-2513,共4页Chinese Journal of Spectroscopy Laboratory

基　　金：遵义市科技局资助项目[遵市科合字(2009)8号]

摘　　要：在弱酸性介质中,酪蛋白与亚硝基红盐结合形成的缔合微粒导致体系共振散射强度急剧增加,并产生新的共振散射峰,最强散射峰为514nm处。基于木瓜蛋白酶催化酪蛋白水解,酶的活力在一定条件下与共振散射强度的降低有良好的线性关系,回归方程△I=885.9C+20.35(r=0.9891),检出限为0.01U/mL,建立了一种测定木瓜蛋白酶活力的简便、快速的新方法,并用于嫩肉粉中木瓜蛋白酶活力的测定。In a weak acid medium,casein reacted with nitroso R salt to form association particles, leading to the resonance scattering（RS） intensity of system rapidly increasing and producing new RS peaks with the strongest one at 514nm.Based on the catalytic hydrolysis effect of papain on casein, under the contain conditions,there is a good linear relationship between the papain activity and the decreasing of the RS intensity.The regression equation was△I=885.9C ＋ 20.35（r=0.9891） with the detection limit of 0.01U/mL.This new RS method for determining papain activity is quick and convenient.and can be aDDlied to the determination of DaDain activitv in meat tenderizer.

关 键 词：共振散射 酪蛋白 亚硝基红盐 木瓜蛋白酶 

分 类 号：O657.32[理学—分析化学]