罗汉果蛋白酶的贮存稳定性研究

Study on the Storage Stability of the Protease from the Fruits of Siraitia Grosvenorii

将罗汉果蛋白酶粗酶以固态或液态在有光或避光、不同温度、不同浓度的半胱氨酸、乙二胺四乙酸(EDTA)和葡萄糖的条件下贮存,分别在不同时间测定粗酶的相对活力,以考察这些条件对罗汉果贮存稳定性的影响。结果表明:在这些条件下,60 d内,酶活都基本保持,但60 d后,酶失活速度加快。其中光和温度(-20℃～25℃)对罗汉果蛋白酶贮存稳定性的影响不明显,但加入半胱氨酸、EDTA或葡萄糖可减缓60 d后酶活下降的速度。所以罗汉果蛋白酶若在60 d内使用的可一般存放,若60 d后使用,可加入一定的半胱氨酸、EDTA或葡萄糖贮存,以保持其活性。

To investigate the relative activity of the protease which was solid or liquid under the conditions of having light or not,different tamperature and different concentration of cysteine,EDTA and glucose.The result showed that under all these conditions the activity of the protease was maintained within the first 60 d of the storage process,but after 60 d the activity lossed obviously.The effects of light and tamperature（-20 ℃-25 ℃） on the storage stability of the protease were not obvious,but after 60 d of storage cysteine,EDTA and glucose can slow down the lossing of the activity of the protease.So if the protease from Siraitia Grosvenorii storaged not more than 60 d that it can be storaged in general conditions,otherwise some Concentration of cysteine,EDTA or glucose can be used to maintain its activity.