摘要
目的:研究木瓜蛋白酶对人全唾液膜水解的动力学。方法:在不同pH值、离子强度和温度条件下,分别通过消散石英晶体微天平(QCM-D)和原子力显微镜(AFM)观察酶水解唾液膜的频率和表面形态变化。结果:在各种条件下唾液膜被木瓜蛋白酶部分水解,变得薄而光滑。QCM-D和AFM测量证实,在木瓜蛋白酶水解唾液膜的过程中,pH值、离子强度和温度具有协同作用。结论:酶动力学显示木瓜蛋白酶水解唾液膜的过程具有pH值、离子强度和温度依赖性和协同作用的特点。
Objective： To investigate the dynamics of hydrolysis of human whole salivary（WS） film by papain at different pH values,ionic strengths and temperatures.Methods： The quartz crystal microbalance with dissipation（QCM-D） technique and Atomic force microscopy（AFM） imaging were used to observe the changes in frequency and morphology of salivary films in enzymatic hydrolysis at various conditions.Results： The WS film was partially removed and become thinner and smoother after treatment by enzyme at various conditions.The synergistic effects among pH value,ionic strength and temperature in papain hydrolysis of film were validated by both QCM-D measurement and AFM imaging.Conclusion： Papain hydrolysis of WS film is pH,ionic strength and temperature dependent with synergistic effects.
出处
《实用口腔医学杂志》
CAS
CSCD
北大核心
2012年第1期18-21,共4页
Journal of Practical Stomatology
基金
国家自然科学基金资助项目(编号:20773100)
福建省医学创新课题资助项目(编号:2011-CXB-49)
