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当前位置: 首页 > 文章 > 不同添加物对菠萝蛋白酶酶活稳定性和抑制作用的影响 肉类研究 2011,25 (4) 14-18
Position: Home > Articles > Effects of Different Additives on the Activity and Stability of Bromelain MEAT RESEARCH 2011,25 (4) 14-18

不同添加物对菠萝蛋白酶酶活稳定性和抑制作用的影响

作  者：
薛力荔;宋珊珊;江霞;朱秋劲
单  位：
贵州大学生命科学学院
关键词：
菠萝蛋白酶;酶活;稳定作用;抑制作用;嫩化
摘  要：
选择几种添加物于菠萝蛋白酶酶液中,并在不同pH值缓冲液中保存,定期测定其酶活力,研究添加物及缓冲液对菠萝蛋白酶的稳定性和抑制作用的影响。结果显示:VB1、L-半胱氨酸、异抗坏血酸钠、NaCl对菠萝蛋白酶酶活均有促进作用。保存的第1天,添加0.100g/100mL VB1的酶活比对照组提高了22%。添加0.2g/100mLL-半胱氨酸、0.005g/100mL异抗坏血酸钠的酶活比对照组分别提高了60%、37%。而NaNO2、乙酸锌、ZnCl2对菠萝蛋白酶酶活都有一定的抑制作用。随着NaNO2浓度的升高,抑制作用逐渐增强。乙酸锌、ZnCl2能将菠萝蛋白酶酶活分别降低到原酶活力的11%、1%。而KCl和NaNO3对菠萝蛋白酶活力影响不显著。
译  名：
Effects of Different Additives on the Activity and Stability of Bromelain
作  者：
XUE Li-li1,SONG Shan-shan1,JIANG Xia1,ZHU Qiu-jin1,2,(1.College of Life Sciences,Guizhou University,Guiyang 550025,China; 2.Food Science and Engineering Research Center,Guizhou University,Guiyang 550025,China)
关键词：
bromelain;enzyme activity;stabilization;inhibition;tenderization
摘  要：
In order to find out the stability of bromelain in different medium environments,the activity of bromelain stored at 4 ℃ in the presence of VB1,L-cysteine,sodium ascorbate or NaCl at varying concentrations was assayed at regular intervals of time.In addition,the effects of several salts commonly used to cure meat such as KCl,NaNO2 and NaNO3,Zn2+ and different types of buffer solutions with different pH values on the activity of the enzyme were explored.VB1,L-cysteine,sodium ascorbate and NaCl had an activating effect on the activity of bromelain.After 1 d of storage,the activity of 0.1 g/100 mL VB1 group was increased by 22% when compared to control group(with nothing added),and 0.2 g/100 mL L-cysteine group and 0.005 g/100 mL sodium ascorbate group exhibited an increase of respectively 60% and 37%.The activity of the enzyme was obviously inhibited by NaNO2,NaNO3,zinc acetate and ZnCl2.The inhibitory effect of NaNO2 showed a gradually upward trend as the concentration increased.In the presence of zinc acetate and ZnCl2 under the concentrations studied,the enzyme retained 11% and 1% of its original activity,respectively at least.However,neither KCl nor NaNO3 had a marked effect on the activity of the enzyme.

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