超声对木瓜蛋白酶酶解产物分子量分布的影响  

Effect of ultrasonic on molecular weight distribution of papain hydrolyzate

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

机构地区：[1]北京食品营养与人类健康高精尖创新中心北京工商大学,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14期116-120,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31371722)

摘　　要：本文探讨了超声对木瓜蛋白酶酶解产物分子量大小及分布的影响。以牛血清白蛋白为底物,采用高效液相色谱法测定游离酶和固定化酶在超声和非超声作用下的酶解产物肽分子量大小及分布情况。结果表明,游离酶和固定化酶在超声和非超声条件下,酶解产物肽分子量大小及分布有一定的差异。非超声条件下,游离木瓜蛋白酶酶解效果明显比固定化酶酶解效果要好。比较超声条件下游离木瓜蛋白酶和固定化木瓜蛋白酶酶解产物分子量大小及分布情况发现:游离木瓜蛋白酶超声条件下酶解肽主要分布在180~1000 Da、1000~5000 Da这两个范围内,而固定化木瓜蛋白酶超声条件下酶解肽在<180 Da所占比例比较大。The influence of ultrasonic on the molecular weight and distribution of papain hydrolyzate was discussed in this paper.The enzymolysis products of free and immobilized enzymes were determined by high performance liquid chromatography（ HPLC） with bovine serum albumin as substrate.The results showed that there were significant differences in the molecular weight and distribution of the hydrolyzate peptide between free and immobilized enzymes under ultrasound and non-ultrasound conditions.The molecular weight and distribution of free papain and immobilized papain hydrolyzate under ultrasonic conditions were found to be mainly distributed in the range of 180-1000 Da and 1000-5000 Da.The proportion of hydrolyzed peptides in immobilized papain under the condition of 〈180 Da was relatively large.

关 键 词：游离酶 固定化酶 超声 高效液相色谱法 肽分子量分布 

分 类 号：TS201.3[轻工技术与工程—食品科学]