福建农业学报Issue(1)：62-66,5.
菠萝蛋白酶部分酶学性质的研究
Study of Enzymatic Properties of Bromelain
摘要
Abstract
Study some properties of bromelain by measuring best absorption peak , concentration and size of bromelain ,infrared spectroscopic analysis and determination of enzyme activity . The results showed that bromelain has thermal stability ,and its size is about 28.8 kD ,and the optimum temperature is 60℃ ,the optimum pH is 7.5.Additional Fe2+ can increase the activity ,low concentration of Zn2 + ,Cu2 + can promote the activity and high concentration of them can inhibit the activity .The result also showed that NaCl has a protective effect and KCl had little effect on the enzyme activity ,while MgSO4 · 7H2 O and CaCl2 could inhibit the activity .The bromelain activity tended to decrease with the extension of treatment time of pepsin on pH 2.5 and 3.2. Among them ,pepsin on pH2.5 has greater impact on the activity of bromelain . In simulated pig gastric conditions ,pepsin on pH2.5 has greater effect on the activity of bromelain .关键词
菠萝蛋白酶/金属离子/胃蛋白酶Key words
bromelain/metalion/pepsin分类
农业科技引用本文复制引用
黄志坚,董瑞兰,罗刚,江和基..菠萝蛋白酶部分酶学性质的研究[J].福建农业学报,2014,(1):62-66,5.基金项目
福建省教育厅项目 （）
