【摘要】 目的:研究木瓜蛋白酶与菠萝蛋白酶复合酶解、混合酶解酪蛋白的作用,比较不同水解方式的作用效果。方法:分别进行两种蛋白酶单因素水解试验,寻找各种酶的最适水解条件;在此基础上进行复合酶解与混合酶解试验,测定水解度。结果:复合酶解水解度与加酶顺序有关,也与加新酶前是否灭活旧酶有关,对于相同组合,灭活酶的水解度比不灭活酶的低。混合酶解的水解度与水解时间有关,最适水解时间与单酶最适水解时间最长的相当;混合酶解水解度高于复合酶解。结论:本试验条件下,不灭活酶组合水解度比灭活酶的高,混合酶解水解度比复合酶解的高。更多还原

【Abstract】 Objective:Research on casein affected by the systems about mixed enzyme and composite enzyme including papain and pineapple, comparing with the result in different ways of hydrolysis. Method:First, the experiment went on with the single factor of two proteases hydrolyzing casein to explore the optimum condition of enzymatic hydrolysis. On this basis, started the experiment on composite enzymatic hydrolysis and mixed enzyme to determinate the degree of hydrolysis. Consequence: The degree of hydrolysis about composite enzyme relates to the sequence of adding enzyme and also be affected whether inactivating the old enzyme before adding the new one. To the same combination, the degree of hydrolysis with inactivated enzyme is lower than the non-inactivated one. Mixed enzymatic hydrolysis degree and hydrolysis time length has a direct relationship, hydrolysis time and the longest single enzyme hydrolysis optimum time equivalent; mixed enzymatic hydrolysis degree higher than by composite enzymatic hydrolysis. Conclusion: In the experimental conditions, no inactivation of enzyme combination hydrolysis degree higher than inactivated enzyme combination, mixed enzymatic hydrolysis degree higher than by composite enzymatic hydrolysis.更多还原