摘要
采用超滤对番木瓜中木瓜蛋白酶粗液进行提取,并通过紫外法测定其酶的活性。研究分析了各种影响因素并确定出几组最佳工艺参数,结果表明:在提取工艺中,L-cys和EDTA添加量分别为0.06 mol/L和0.002 mol/L时对木瓜蛋白酶活性能起到最佳保护作用,操作压力、温度及时间分别为0.175 MPa、60℃及5 min时能获得最佳提取效果。
This experiment was the use of ultrafiltration as an extractant to extract papaint of papaya, and used the ultraviolet analysis to determine the activity. In the experiment, we have researched and analysed the each kind of influence factor, and determine the best parameter of several groups, the result shows： in the extraction process, the volume of L-cys and EDTA are added 0.06 mol/L and 0. 002 mol/L will be the best to protective the activity of papain. The op- erating pressure is 0. 175 MPa, temperature is 60 ℃ and time is 5 min can get the best results.
出处
《粮食与食品工业》
2012年第4期33-37,共5页
Cereal & Food Industry
基金
海南省教育厅高等学校科学研究指导性项目(Hj200770)
海南省自然科学基金指导项目(80677)
关键词
木瓜蛋白酶
超滤
提取
酶活性
papain
ultrafiltration
extraction
activity
