酶解法制备方格星虫多肽及其抗氧化作用研究

采用木瓜蛋白酶酶解制备方格星虫多肽,通过单因素实验研究了加酶量、酶解温度、酶解时间、酶解pH值和料液比等因素对羟自由基清除率的影响。通过正交试验确定了木瓜蛋白酶对方格星虫最佳的酶解工艺条件为:加酶量300 U/g,酶解温度50℃,酶解时间60 min,酶解液pH值7.0,料水比1∶3。在此条件下酶解方格星虫获得多肽的羟自由基清除率为95.42%,表明方格星虫酶解物具有较明显的抗氧化能力。由高效体积排阻色谱(HPSEC)法测得方格星虫多肽的分子量为5868。     

响应面法优化小球藻抗氧化肽的制备工艺研究

以小球藻藻种为原料,通过实验室培育得到藻粉,再通过碱性蛋白酶制备小球藻抗氧化肽,以DPPH自由基清除率为指标,通过单因素和响应面设计探究加酶量、pH、酶解时间和反应温度对抗氧化肽的抗氧化性的影响,通过超滤离心对多肽进行分离,测定了各组分的DPPH自由基清除率,再通过氨基酸分析仪和凝胶渗透色谱仪测定了DPPH自由基清除率最好的多肽组分的氨基酸组成和分子量,又测定了它的热稳定性和贮藏稳定性。结果表明：小球藻蛋白制备抗氧化肽的最佳条件为：pH为7,反应温度为40℃,反应时间为30 min,加酶量为4 000 U·g^-1,此时DPPH自由基的清除率是58.03%。超滤分离得到五个组分,其中分子质量为5 KD-10 KD的DPPH自由基清除率最佳,多肽中的抗氧化氨基酸含量为49.9%,它的相对分子量为474,抗氧化肽有着良好的热稳定性以及贮藏稳定性。     

基于响应面法的螺旋藻多肽制备工艺的研究

应用响应面分析法优化木瓜蛋白酶酶解制备螺旋藻多肽的工艺条件。根据中心组合试验设计的原理,在单因素试验的基础上,以多肽得率为响应值,利用响应面法对影响螺旋藻蛋白酶解反应的各种影响因素如温度、pH、酶解时间和加酶量进行了系统研究,得到最佳工艺条件为:反应温度55℃、pH值7、酶底比1.6%、酶解2 h,制得多肽含量得率可达20.61%,与模型预测的肽含量21.25%较接近。     

改性竹炭脱除贝类酶解液中的重金属镉

以蚶子贝肉酶解液为材料,利用聚天冬氨酸(PAsp)改性的竹炭吸附脱除酶解液中的重金属镉。考察了pH、脱除时间、竹炭投加量和温度对酶解液中镉脱除率的影响,并在单因素试验基础上通过响应面法确定了镉的最佳脱除条件。当pH为5.0、反应时间为25min、竹炭投加量(10m L酶解液)为0.26g,重金属镉的脱除率可达96.59%。研究表明,PAsp改性竹炭能显著提高吸附重金属的效率和能力,可用于脱除蚶子贝肉酶解液中的镉。     

褪色光度法测定Fenton反应产生的羟自由基及其应用

建立检测Fenton反应产生羟自由基的新方法。Fenton反应产生的羟自由基与苋菜红反应，颜色发生变化，用分光光度计测定其△A510值的变化，可间接测定羟自由基的生成量。通过对测定条件的研究，确定了体系最佳实验条件。抗氧化药物甘露醇、硫脲与羟自由基清除率具有明显的量效关系。测定了阿魏酸、芦丁等几种中药活性成分清除羟自由基的功能，此法可用于羟自由基清除剂的筛选及抗羟自由基机理研究。     

改性稻壳脱除贝类酶解液中的重金属镉

用聚天冬氨酸(PASP)改性碳化稻壳作为吸附剂脱除贝类酶解液中的镉。通过单因素试验研究了pH、脱除时间、稻壳投加量和温度对镉脱除率的影响。使用响应面分析法获得了镉的最佳脱除条件:pH为4. 5,脱除时间为50 min,稻壳投加量为0. 30g。在此条件下镉的理论脱除率可达到94. 39%。实验测得贝类酶解液试样中镉的脱除率为92. 04%(94. 38%。研究表明,PASP改性碳化稻壳能显著提高吸附镉的效率和能力,可用于脱除贝类酶解液中的重金属镉。     

气相色谱-质谱联用鉴定基于水酶法制备的虹鳟鱼骨油组分

采用水酶法制备虹鳟鱼骨油,单因素分析法优化虹鳟鱼骨酶解的工艺条件,考察了料液比、pH值、酶解时间、酶解温度、加酶量5个因素对鱼油提取率的影响,采用气相色谱-质谱联用 (GC-MS) 技术对鱼骨油的脂肪酸组成和含量进行了分析鉴定.结果表明,在55℃、pH 7.5、酶解时间为3 h、料液比为1∶1、加酶量为2000 U/g的条件下,利用碱性蛋白酶提取的虹鳟鱼骨油中的油脂含量最高.GC-MS分析结果表明,虹鳟鱼骨油中主要成分是不饱和脂肪酸,含量为脂肪酸总量的80.4% (w/w),其中单不饱和脂肪酸和多不饱和脂肪酸分别约占不饱和脂肪酸的76.9%和23.1% (w/w), DHA和EPA的总量为3.4% (w/w).本研究优化了虹鳟鱼油的提取技术,对虹鳟鱼油的主要挥发性物质进行了分析鉴定,初步确定了其中对鱼油风味起主要贡献的物质,对鱼油产品的分析与鉴别具有参考价值.     

多孔硅球固定化木瓜蛋白酶的制备和性质

用载体交联法制备了多孔硅球固定化木瓜蛋白酶。考察了固定化时间、温度、pH值、给酶量和成二醛浓度对固定化木瓜蛋白酶活力的影响。研究了固定化木瓜蛋白酶的性质，并同溶液酶进行了比较。着重考察了固定化木瓜蛋白酶的热稳定性。所制得的固定化木瓜蛋白酶最适温育温度达到80℃，对底物酪蛋白的水解活力随温度的升高而增加，在90℃达到最高值；在70℃温育12小时后酶活力仍能保持高水平。     

纤维素酶预处理法提取郁金中姜黄素的研究

提出了纤维素酶预处理法提取郁金中姜黄素的新工艺。探讨了酶的用量、酶解时间、酶解pH值、酶解温度、提取次数、提取时间等因素对姜黄素提取率的影响。筛选出了最佳的单因素工艺条件为:每10g郁金粉纤维素酶的用量为180U、酶解时间120min、pH值3.5、温度50℃、提取次数2次、提取时间90min。与传统提取方法相比,该方法及其新工艺能显著提高姜黄素的提取率。     

铁皮石斛中石斛多糖与石斛碱的纤维素酶法提取研究

本文利用纤维素酶法联合提取铁皮石斛中的多糖与生物碱,通过单因素实验研究酶用量、酶解时间、酶解温度和酶解pH对石斛多糖与生物碱收率的影响.实验结果表明,在本实验范围内,最佳提取工艺为:纤维素酶用量为原料的0.6%(质量分数),酶解时间为1.5h,酶解温度为50℃,酶解pH值等于5.0.在此工艺下,石斛碱的收率达19%,石...     

复合酶法提取大蒜多糖及其抗氧化活性研究

用复合酶法对大蒜多糖的提取工艺进行研究,并考察了不同浓度沉淀多糖的抗氧化活性;以多糖提取得率为指标,苯酚-硫酸法测定多糖的总糖含量,采用正交实验确定纤维素酶、木瓜蛋白酶和果胶酶的最佳配比,然后在单因素试验的基础上,采用正交实验优化复合酶提取大蒜多糖的最佳工艺;分别用羟基自由基(·OH)和1-二苯基-2-苦基肼基(DPP...     

Features of Spontaneous Peroxide Fragmentation of Hemoglobin

The intensity of spontaneous peroxide fragmentation of the polypeptide chain of hemoglobin was studied in relation fo the protein concentration and pH. A chain reaction mechanism with cross chain termination was suggested. The main chain-leading radical in the process is hydroxy radical, which is responsible for peroxide damage of other biopolymers also.     

化学修饰木瓜蛋白酶的固定化及性质研究

在底物保护和无底物保护下,用丁二酸酐对木瓜蛋白酶进行化学修饰,以三硝基苯磺酸法测定修饰酶的平均氨基修饰度,以棉布为载体,戊二醛为交联剂,对修饰前后的木瓜蛋白酶分别进行固定化.考察了温度、pH和表面活性剂SDS对化学修饰的固定化木瓜蛋白酶活力的影响,并与固定化天然木瓜蛋白酶进行了比较.研究表明,化学修饰固定化木瓜蛋白酶的最适反应温度为80℃;最适pH为9.0;在SDS浓度为20mg/mL时酶活也仍能保持在40%左右;米氏常数为187g/L.与天然的固定化酶相比,化学修饰的固定化木瓜蛋白酶的热稳定性、耐碱性和耐洗涤性得到了显著提高.     

木瓜蛋白酶的化学修饰及对其酶活力的影响

用不同酸酐对木瓜蛋白酶进行化学修饰, 以三硝基苯磺酸法(TNBS)测定修饰酶的平均氨基修饰度, 对修饰前后的木瓜蛋白酶分别纯化并通过UV-vis和IR对其结构进行了表征. 考察了温度、pH值和表面活性剂SDS对化学修饰的木瓜蛋白酶活力的影响, 并与天然木瓜蛋白酶进行了比较, 对天然酶和修饰酶进行了动力学研究. 结果表明, 化学修饰木瓜蛋白酶的最适反应温度为80 ℃; 最适pH值为9.0; 在SDS浓度为5 mg•mL－1时修饰酶酶活仍能保持在50%左右; 在所有酶中, 均苯四甲酸酐修饰木瓜蛋白酶的催化效率最高, 为2.442×102. 与天然木瓜蛋白酶相比, 化学修饰木瓜蛋白酶的热稳定性、耐碱性和耐洗涤性得到了显著提高.     

磁性纳米粒子负载木瓜蛋白酶的制备、表征及用于果汁澄清(英文)

The preparation,characterization,and application of silica-coated magnetic nanoparticles for papain immobilization is reported.Papain was covalently attached onto the(3-chloropropyl) trimethoxysilane-modified silica-coated magnetic nanoparticles. The enzyme-immobilized nanoparticles were characterized by Fourier transform infrared spectroscopy,X-ray powder diffraction,scanning electron microscopy,and vibrating sample magnetometry techniques.Response surface methodology combined with statistical analyses using Minitab were employed to evaluate optimum operating conditions to immobilize papain on the magnetic nanoparticles.The optimum conditions were: temperature = 27.3℃,pH of the enzyme solution = 7.1,concentration of papain = 3.3 mg/mL,and immobilization time = 10 h.Compared with the free papain,the immobilized papain displayed enhanced enzyme activity,better tolerance to variations in the medium pH and temperature,improved storage stability,and good reusability.Both the free and immobilized enzymes were effective for the clarification of pomegranate juice.     

溶解性可调节的酶载体制备和固定化酶的研究

本文利用自由基沉淀聚合反应,合成了甲基丙烯酸-丙烯酰胺-顺丁烯二酸酐三元共聚物,测定了这些共聚物形成水不溶性的大分子氢键复合物的临界pH值.利用共聚物上的酸酐基团,直接进行了木瓜蛋白酶的固定化,得到了具有液相酶与固相酶两者优点的新型修饰酶。     

Constituting of a new surface‐initiating system on polymeric microspheres and preparation of basic protein surface‐imprinted material in aqueous solution

In this work, a new surface‐initiating system was constituted on the surfaces of cross‐linked polyvinyl alcohol (CPVA) microspheres, and on this basis, papain surface‐imprinted material was successfully prepared in aqueous solution. CPVA microspheres were modified with chlorethamin as reagent, and so a mass of primary amino group was introduced onto CPVA microspheres. Whereupon, a surface initiating system (−NH₂/S₂O₈²⁻) was formed at the interface between the microspheres and aqueous solution, in which papain as template protein, 4‐styrene sulfonate (SSS) as functional monomer, N,N′‐methylenebisacrylamide (MBA) as cross‐linker and (NH₄)₂S₂O₈ as initiator were all dissolved. In neutral solution, the polypeptide chains of papain as a basic protein were positively charged, and the molecules of anionic monomer SSS would spontaneously gather around papain polypeptide chain, forming complex by right of strong electrostatic interaction. The free radicals produced on CPVA microspheres initiated the monomer SSS around papain polypeptide chain and the cross‐linker MBA to produce graft/cross‐linking polymerization, and at the same time, papain macromolecules were embed in the cross‐linked networks. As a result, the graft/cross‐linking polymerizing of SSS and the molecule imprinting of papain were synchronously carried out, and papain surface‐imprinted material, MIP‐PSSS/CPVA microspheres, was obtained. The experimental results show that the papain surface‐imprinted material has excellent binding affinity and high recognition selectivity for papain. The binding capacity of MIP‐PSSS/CPVA microspheres for papain reaches 44 mg/g, and relative to another basic protein, trypsin (TRY) as contrast protein, the selectivity coefficient of MIP‐PSSS/CPVA microspheres for papain is 14.35, displaying very high recognition specificity.     

STUDY ON THE IMMOBILIZATION OF PAPAIN WITH A MACROPOROUS BEAD CARRIER OF COPOLYMER CONTAINING MONOMER UNITS OF NAMINOETHYL ACRYLAMIDE AND VINYL ALCOHOL*

 A kind of macroporous bead carrier of copolymer containing monomer units of N-aminoethyl acrylamide and vinylalcohol was synthesized, i.e. the MR-AA carrier. Papain was immobilized on the carrier using glutaraldehyde as the couplingagent. The enzymatic activity of the immobilized papain was compared with free papain using casein as a substrate, and theeffects of glutaraldehyde concentration, pH, temperature, time and papain amount added on the activity recovery were alsoinvestigated. The results show that the MR-AA carrier contains reactive primary amine groups,hydrophilic amido links and hydroxyl groups,as well as macroporous structures based on its matrix (MR-AV matrix),furthermore,the activity recovery of papain in the immobilization could reach 48%～58%.In comparison with free papain,the resulting immobilized papain exhibits a remarkable thermostability and better reusability.     

Milk-clotting activity of cucumisin,a plant serine protease from melon fruit

Cucumisin (EC 3.4.21.25) isolated from prince melon fruit is a plant serine protease. Its milk-clotting activity was compared with plant cysteine proteases such as papain (EC 3.4.22.2) and ficain (EC 3.4.22.3). Cucumisin was more stable than papain under the condition of pH 7.1, 37‡C for 24 h. The milk-clotting activity of cucumisin was the same to that of papain and was half value of that of ficain.