高校化学工程学报2012，Vol.26Issue(1)：89-92,4.
超声波对木瓜蛋白酶的活性及动力学和热力学参数的影响
Effect of Ultrasound on Activity, Kinetics, Thermodynamics of Papain
摘要
Abstract
The higher activity of papain can reduce significantly its application cost in food and medicine industry. So, the effect of ultrasound on the activity of papain was explored in this paper. The results show that ultrasound has significant effect on the activity of papain. The mechanism was elucidated through variations of kinetics and thermodynamics parameters of the papain using enzymolysis. When the sample was treated with ultrasound at 40 W for 5 min, the highest papain activity was achieved, which is increased by 9.0% over the control. After 5 min, the activity of papain decreases gradually with the increase of ultrasonic time, and the enzyme activity is decreased by 14.5% as compared with that of the control after 9 min. The reaction rate constant increases from 0.0628 to 0.0753 when the ultrasonic temperature increases from 20℃ to 40℃. After ultrasonic treatment, the thermodynamic parameters of the enzymolysis, Ea, △H, △S and △G, are reduced by 14.9%, 16.2%, 7.3%, and 0.1%, respectively. From the variations of kinetics and thermodynamics parameters, it can be concluded that the treatments of papain by ultrasound at certain power and time will make the reaction catalyzed by papain easier.关键词
超声波/木瓜蛋白酶/酶活/动力学/热力学Key words
ultrasound/ papain/ enzyme activity/ kinetics/ thermodynamics分类
轻工纺织引用本文复制引用
黄六容,马海乐,穆丽君,李云亮..超声波对木瓜蛋白酶的活性及动力学和热力学参数的影响[J].高校化学工程学报,2012,26(1):89-92,4.基金项目
国家自然科学基金(31071502) （31071502）
江苏大学高级专业人才科研启动基金项目(07JDG049) （07JDG049）
江苏高校优势学科建设工程资助项目(PAPD). （PAPD）
