木瓜蛋白酶对大豆分离蛋白的水解作用研究

【摘要】 用木瓜蛋白酶对大豆分离蛋白进行了酶解研究，结果表明：以大豆分离蛋白作为底物，木瓜蛋白酶的反应动力学参数km值为0．34％，酶的最适反应pH值为7．5，在pH9．0的碱性条件下有较好的适应性。酶的最大反应温度为60℃，在此温度条件下，温浴180min仍能保持70％的酶活。2．0％~2．5％的大豆分离蛋白溶液经木瓜蛋白酶水解后，丝氨酸、苏氨酸、脯氨酸、组氨酸、蛋氨酸等游离或基酸含量明显增加，大豆多肽每100ml提高92~94mg，等电点分布范围变宽，由原来大豆分离蛋白的pH3．1~4．3变为pH3.1~5．5。更多还原

【Abstract】 This paper deals with the hydrolysis on isolated soybean protein with papain.The results show that the km value of papain with isolated soybean protein as substrate was 0. 34% .The optimum temperature and pH value was 60℃and pH7. 5. Papain was adaptable to conditions of 60℃and pH9. 0 Peptide were released with increment of 92 - 94mg/100ml while the Solution of isolated soybean protein with 2.0% - 2. 5%was hydrolyzed by papain. And the isoelectric points of the peptides were ranged from pH3. 1 to pH5. 5,更多还原