木瓜蛋白酶的生产工艺研究  

Producing Technology of Papain

作　　者：乙引[1] 谭爱娟[2] 刘宁[1] 王利民[1] 

机构地区：[1]贵州师范大学生物科学技术系,贵阳550001 [2]贵州大学生物技术学院食品科学系,贵阳550006

出　　处：《贵州农业科学》2000年第5期24-25,共2页Guizhou Agricultural Sciences

基　　金：贵州省教委基金资助项目! (96 0 1 7)

摘　　要：研究了木瓜蛋白酶生产工艺中的几个重要环节。结果表明 :用丹宁沉淀法既可提高产品产量 ,又可保持产品质量 ;硫代硫酸钠和半胱氨酸是木瓜蛋白酶活性的有效保护剂 ,可使酶活性比对照提高 2 .39倍 ;提取过程中用抗坏血酸、EDTANa2Several key processes were studied. The results indicated that the best concentration of tannic acid to precipitate papain was 0.08%～0.1%,which ensure high yield and quality. 0.06mmol/L sodium hyposulfite plus 0.08mmol/L cystein was an effective protector for enzyme activities and raised the activities by 2.39 fold. The activities and the quality of papain could be improved effectively by addition of ascorbic acid, EDTANa 2 and NaCl.

关 键 词：木瓜蛋白酶 生产工艺 保护剂 丹宁沉淀法 还原剂 

分 类 号：TQ28[化学工程—有机化工] TQ925.2[轻工技术与工程—发酵工程]