超声对固定化木瓜蛋白酶化学动力学的影响  

Effects of ultrasound on the chemical dynamics of immobilized papain

作　　者：丁琳[1] 王真[2] 郑德娟[1] 程磊[1] 曹雁平[1] DING Lin;WANG Zhen;ZHENG De-juan;CHENG Lei;CAO Yan-ping(Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology& Business University(BTBU),Beijing 100048,China;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Technology& Business University(BTBU),Beijing 100048,China)

机构地区：[1]北京工商大学北京市食品添加剂工程技术研究中心,北京100048 [2]北京工商大学食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《食品与发酵工业》2018年第3期47-51,共5页Food and Fermentation Industries

基　　金：国家自然科学基金(31371722);北京市科技计划项目(Z171100002217019)

摘　　要：以固定化木瓜蛋白酶的表观酶活力为指标,探讨超声频率及功率对固定化木瓜蛋白酶化学反应动力学的影响。发现:固定化木瓜蛋白酶的酶解反应符合一级反应动力学特征,超声处理能明显降低此反应的表观活化能。超声功率为0.05 W/cm^2,超声频率为28、40、50、135 kHz时,表观活化能逐渐降低,在135 kHz,0.05W/cm^2时最低为38.23±0.53 kJ/mol;超声频率为135 kHz,超声功率从0.05 W/cm^2到0.45 W/cm^2时,表观活化能在135 kHz 0.25 W/cm^2的超声条件下最低为32.81±0.09 kJ/mol,比非超声条件下的表观活化能降低52.48%。Taking apparent enzyme activity of immobilized papain as the index,the effects of ultrasound frequency and power on the kinetics of immobilized papain chemical reaction were investigated.It was found that the decomposing reaction of casein by the immobilized papain is consistent with the first-order reaction rate formula.Ultrasonic treatment can significantly reduce the apparent activation energy.The ultrasonic power was 0.05 W/cm 2,and the ultrasonic frequency was 28,40,50 and 135 kHz,the apparent activation energy decreased gradually,and the apparent activation energy of 38.23±0.53 kJ/mol at 135 kHz 0.25 W/cm 2 was the lowest.When the ultrasonic frequency was 135 kHz and the ultrasonic power was increased from 0.05 W/cm 2 to 0.45 W/cm 2,the apparent activation energy of 32.81±0.09 kJ/mol was the lowest under the ultrasonic condition of 135 kHz 0.25 W/cm 2,which was decreased by 52.48%compared with that before ultrasonic treatment.

关 键 词：超声 固定化木瓜蛋白酶 化学动力学 表观活化能 

分 类 号：TS201.25[轻工技术与工程—食品科学]