超声对胃蛋白酶,胰蛋白酶,过氧化氢酶作用的研究

Studies on the Effects of Ultrasound on Pepsin,Trypsin and Catalase

以胃蛋白酶,胰蛋白酶,过氧化氢酶溶液在超声处理下的酶活变化为指标,研究超声对蛋白质作用的机理和影响因素。结果表明超声对蛋白质的破坏程度随着功率的升高或处理时间的延长而增加;三种酶在超声作用下酶活变化形式和程度各不同;浓度是影响超声对酶作用效果的一个重要因素,可通过调整酶溶液浓度来减少酶所受到的破坏程度。自由基清除剂甘露醇和非离子表面活性剂吐温-80可以对酶活在超声作用下起到一定的保护作用,说明自由基和超声空穴是超声破坏酶结构的重要机理,研究结果同时表明对于不同的酶,超声的破坏作用可能有不同的作用机理。

Three kinds of enzymes, pepsin, trypsin and catalase, were selected to research the effects and mechanisms of ultrasound on protein, taking advantage of the change of their biological activity under sonication as the index. The results indicate that the three kinds of enzymes display different modes and degrees of activity change under sonication. In addition, the effects of ultrasound on the enzymes vary with their concentration, which means that the destruction of ultrasound to enzyme could be reduced by adjusting their concentration. Mannitol, a strong free radical scavenger, and Tween - 80, a kind of non - ionic surfactant, could protect the activity of the enzymes during sonication. That implies that free radicals, which are produced through the thermal dissociation of water induced by ultrasound cavitation, and the .cavitation bubbles, which could disturb the hydrophobic environment around the enzyme molecules, play important roles during the destruction of sonication to enzymes. However, for different enzyme, different factor play the main role.