南果梨果胶酶活力的研究

Study on Enzyme Activity of Nanguo Pear Pectinase

利用3,5-二硝基水杨酸(DNS)法测定南果梨果胶酶活力.通过单因素实验和正交实验优化南果梨果胶酶活力的测定条件,结果表明:酶浓度、pH值对果胶酶活力影响极显著,反应时间显著,其余条件不显著.最终确定果胶酶最大吸收波长为520 nm、酶浓度为30%、pH值为6、反应时间为50 min、底物的量为0.5 mg、反应温度为60℃时,果胶酶的活力可达21473.69 U/mg.

Nanguo pear pectinase activity is determined by using 3,5 two nitro salicylic acid method.The determination conditions of pectinase activity in Nanguo pear is optimized through single factor experiment and orthogonal experiment.The experimental results show that the effect of enzyme concentration and pH value on pectinase activity is extremely significant.Reaction time is significant,and other conditions are not significant.The conclusion is that when the maximum absorption wavelength of pectinase is 520 nm;the enzyme concentration is 30%;pH value is 6;the reaction time is 50 mins;and the amount of substrate for 0.5 mg;the reaction temperature is 60℃,the enzymatic activity goes up to 21473.69 U/mg.