【作者】 白鸽； 郑德娟； 张杰； 陈雪； 曹雁平；

【Author】 Bai Ge;Zheng Dejuan;Zhang Jie;Chen Xue;Cao Yanping;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology & Business University(BTBU);Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;

【机构】 北京食品营养与人类健康高精尖创新中心北京工商大学； 食品添加剂与配料北京市高校工程研究中心；

【摘要】 研究超声处理对戊二醛改性明胶包埋的木瓜蛋白酶酶解反应最优条件及对酶学特性影响。研究了超声频率、超声功率、超声时间、超声温度对固定化酶活力的影响,并采用均匀试验方法优化超声处理固定化木瓜蛋白酶条件。利用偏最小二乘回归法分析均匀试验结果得到最优条件为:135 kHz、0.5 W/cm~2、20 min、40℃,相对酶活力理论值为224.82%,此条件下实测相对酶活为219.25%,相对误差为2.54%,说明建立的预测模型具有一定的实践指导意义。超声处理并没有改变固定化酶的最适pH和最适温度,说明超声没有改变固定化酶的酶学特性。更多还原

【Abstract】 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℃.Under these conditions,the relative enzyme activity of immobilized papain was 224.82%.The results of validation experiments showed an actual value of 219.25%with a relative error of 2.54%.Results indicated that the regression equation obtained by the partial least squares regression optimization could guide practical to some extent.The optimal temperature and the optimal pH were not influenced by ultrasonic treatment.更多还原