| 摘要: |
| 以酪蛋白为底物,木瓜凝乳蛋白酶的最适反应温度为80℃(pH7.0),最适pH为3～5(37℃).在pH为7.0、反应温度为37℃的条件下,木瓜凝乳蛋白酶的Km值为1.25gL-1,Vmax为0.1gL-1min-1.低浓度的NaCl和Ca2+对木瓜凝乳蛋白酶有激活作用,盐酸胍对其有抑制作用. |
| 关键词: 木瓜凝乳蛋白酶 酪蛋白 酶学性质 |
| DOI： |
| 分类号:Q556 |
| 基金项目: |
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| Enzymological Characterization of Chymopapain |
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| Abstract: |
| The optimum temperature and pH for chymopapain were 80℃ ( pH7. 0) and pH3-5(37℃) respectively , and the Vmar was 0. 1 g/1·min, the Kmvalues was 1. 25g/ml at pH7. 0 and 37^C for casein. The lower concentrations of NaCl,Ca2+ increased the activity of chymopapain while GuHCl inhibited its activity. |
| Key words: chymopapain casein enzymological characterization |
