复合保护剂对液体蛋白酶稳定性相关研究  

Study on the Preservation of Liquid Protease with Complex Protectant

作　　者：赵露 刘春卯 吴芳彤 曹倩荣 王力源 秦梦 周贺 郑翔 ZHAO Lu;LIU Chunmao;WU Fangtong;CAO Qianrong;WANG Liyuan;QIN Meng;ZHOU He;ZHENG Xiang(Hebei Research Institute of Microbiology Co.,LTD,Baoding 071000,China)

机构地区：[1]河北省微生物研究所有限公司,河北保定071000

出　　处：《皮革与化工》2024年第5期14-19,25,共7页Leather And Chemicals

基　　金：河北省科学院高层次人才培养与资助项目(2023G26)。

摘　　要：中性蛋白酶稳定性较差,易受温度、pH和盐浓度等物理化学因素干扰,导致不耐储存和运输。为保持蛋白酶液体制剂的稳定性,向其粗酶液中添加由糖类、醇类和防腐剂等化学物质组成的复合保护剂,研究复合保护剂对液体蛋白酶稳定性的影响。结果表明:添加2 g/L半乳糖、18%丙三醇、3%乳酸钠、1 g/L明胶的复合保护剂能够显著提高蛋白酶的酶活,且添加复合保护剂后提高了液体酶在不同pH和温度下的稳定性。通过对液体酶进行稳定性相关研究,为提高液体酶产品质量提供参考依据。Neutral proteases are less stable and are susceptible to physical and chemical factors such as temperature,pH and salt concentration,resulting in poor storage and transportation.In order to maintain the stability of the liquid protease preparation,a compound protectant composed of sugars,alcohols and preservatives was added to the crude enzyme solution,and the effect of the compound protectant on the stability of the liquid protease was studied.The results showed that the compound protectant with 2 g/L galactose,18%glycerol,3%sodium lactate and 1 g/L gelatin could significantly improve the enzymatic activity of protease,and the stability of liquid enzyme at different pH and temperature was improved after adding compound protectant.The stability of liquid enzyme was studied to provide reference for improving the quality of liquid enzyme products.

关 键 词：蛋白酶 保护剂 酶活保留率 

分 类 号：Q814[生物学—生物工程]