多羟基化合物对碱性蛋白酶热失活半寿期的影响

Effect of polyhydric compounds on alkaline protease half-life

在现代食品工业中,酶的应用几乎涉及到食品加工的各个领域。随着酶制剂日益广泛的应用,经济效益显著。蛋白酶是水解蛋白质肽链的一类酶的总称,而碱性蛋白酶则适宜在碱性条件(pH 9～11)下水解动植物蛋白质,广泛存在于动植物及微生物中。本文应用动力学的方法,较系统地考察了2709碱性蛋白酶的热失活半寿期,探讨多羟基化合物对碱性蛋白酶热稳定性的影响。研究结果表明,某些多羟基化合物能够明显延长2709碱性蛋白酶在较高温度下的半寿期,对碱性蛋白酶起到稳定和保护作用,能够有效提高蛋白酶的热稳定性。

In the modern food industry,the application of enzymes involved in almost all areas of food processing.Significant economic benefit is showed up with the increasing wide range of enzyems.Protease hydrolysis of protein peptide chain is the general term for a class of enzymes,while alkaline protease was used only in basic conditions（pH9～10）for hydrolysis of animal and plant protein.Those enzymes are widely found in plants,animals and microorganisms.Alkaline enzyme 2709 was systematically studied on its half-life by heating used dynamic method.The results showed that certain polyhydric compounds could greatly increase the half-life of alkaline protease in a higher temperature.Therefore,the polyhydric compounds can effectively improve the thermal stability of alkaline protease.