【摘要】 以部分纯化的生姜蛋白酶为研究对象,研究了几种常用 食品加工试剂对生姜蛋白酶活力的影响。结果表明,亚硫 酸氢钠和氯化钠对酶有不同程度的抑制作用,蔗糖对酶 活有促进作用。亚硫酸氢钠浓度为2.0mmol/L时,相对酶 活为50％;氯化钠浓度为7.5％时,其相对酶活为69.6％;蔗 糖浓度7％时,酶的相对活力为138％。更多还原

【Abstract】 Ginger proteases in ginger rhizome (Zingiber Officinale Roscoe)were extracted and partially purified .The effect of some reagents, which are commonly used in food processing on the activity of ginger rhizome protease was studied.The main results are as follows:NaHSO3 and NaCI inhibited the enzyme activity, but the sugar could improve the enzyme activity.The relative enzyme activity was 50% when 2.0mmol/L NaHSO3 was added. It is 69.6% when 7.5% NaCI was added and it reached 138% when 7% sugar was added.更多还原