超声对改性明胶固定化木瓜蛋白酶活力的影响  

Effect of ultrasound treatment on the activity of immobilized papain prepared by modified gelatin

作　　者：白鸽[1] 郑德娟[1] 张杰[1] 陈雪[1] 曹雁平[1,2] 

机构地区：[1]北京工商大学,北京食品营养与人类健康高精尖创新中心,北京100048 [2]食品添加剂与配料北京市高校工程研究中心,北京100048

出　　处：《食品工业科技》2017年第2期118-122,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31371722)

摘　　要：本文探讨了超声处理对戊二醛改性明胶包埋的木瓜蛋白酶酶解反应条件以及酶学特性的影响。采用均匀实验的方法优化超声处理固定化木瓜蛋白酶的反应条件。利用偏最小二乘回归法分析均匀实验结果,得到最优条件为:135 k Hz、0.05 W/cm2、20 min、40℃,此条件下实测相对酶活为221.25%,与理论值相对误差为3.58%。超声并没有改变固定化酶的最适p H和最适温度,即超声并不改变固定化酶的酶学特性。Immobilized papain was prepared through modified gelatin with glutaraldehyde.The effects of power, frequency, time and temperature on the efficacy of ultrasound treatment to stimulate the activity of immobilized papain were investigated in this study.The optimal ultrasound treatment conditions were determined by uniform design and least square regression analysis to be 135 kHz,0.05 W/cm^2 ,20 min and 40 ℃ .The results of validation experiments showed an actual value of 221.25% with a relative error of 3.58% compared to thearetical value. The optimal temperature and the optimal pH were not influenced by ultrasonic treatment.

关 键 词：超声 固定化木瓜蛋白酶 酶活力 

分 类 号：TS201.2[轻工技术与工程—食品科学]