摘要
本文用叠氮法制备了纤维素固相化木瓜蛋白酶(简称CMCP)。与相应酶液水解酪蛋白的反应相比,它表现出较低的酶活性,较高的最适pH值和较高的稳定性。CMCP的比活回收率约为24％,最适pH值向碱性范围移动约为0.5个单位。CMCP经60℃热处理,持续3h活性无明显下降,在4℃下保存127天,活性只下降了40％左右。对这些参数,本文都根据CMCP的结构特点进行了分析。 CMCP柱还表现出明显的对啤酒的防浊能力。过柱的啤酒,氨基酸的含量大大增加。
CM32-cellulose-papain, termed CMCP, is made by diazo coupling method. CMCP showed decreased specific activity, higher optimal pH and higher resistance to heat denaturation than its corresponding soluble papain for caseiolytic reaction. The specific activity retaning percentage of CMCP is about 24% .The diviation of optimal pH from the soluble papain to alkaline range is 0.5 unit. CMCP was quite stable when exposed to 60℃ for more than three hours and its activity showed only about 40% losses after storage at 4℃for more than four months. All these parameters were explained according to structure.The CMCP column exhbits substantial ability to chill proofing beer. This ability correlates with a huge increaase of amino acid concentration of beer.
基金
农业部资助
