Polyacrylamide对菠萝蛋白酶活力的稳定作用

Stabilization of Polyacrylamide on Bromelain

进行了提高菠萝蛋白酶活力稳定性的技术开发研究.以Polyacrylamide(PAAM)作为菠萝蛋白酶的稳定剂,采用桂Q/ws-1-326-84的方法测定菠萝蛋白酶的活力;在Perkin-Elmer公司的差示扫描量热仪(DSC)上,测定菠萝蛋白酶(每样5～10mg)在30～130℃之间的热效应.研究结果表明,PAAM可使菠萝蛋白酶的变性温度提高5.7℃;在25℃下贮存时,加PAAM稳定剂的酶的失活率常数K1为1.33×10-4/h和纯酶的失活速率常数K2为2.65×10-4/h,半衰期由109 d提高到217 d;在液体酶的情况下,PAAM同样显著提高了酶液的稳定性.

Polyacrylamide(PAAM)was used as a stabilizer of the bromelain.The experimental results indicate that the denatural temperature of bromelain containing PAAM is5.7°C higher than that of the original enzyme.The stabilizing effectiveness of the enzyme stored under25°C shows that the inactivation rate constants(K)of the bromelain containing PAAM and the original bromelain are1.33×10 -4 /h and2.65×10 -4 /h respectively.The half-life of the bromelain containing PAAM and that of the original bromelian are217days and109days.The improvement of the stability of bromelian is also obvious in liquid.