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超声对固定化木瓜蛋白酶化学动力学的影响

丁琳1,王真2,郑德娟3,程磊4,曹雁平1,*

(1.北京市食品添加剂工程技术研究中心北京工商大学,北京,100048)

(2.食品添加剂与配料北京高校工程研究中心,北京工商大学,北京,100048)

Effects of ultrasound on the chemical dynamics of immobilized papain

DingLin1,WANG Zhen2,ZHENG De-juan3,CHENG Lei4,CAO Yan-ping1.*

(1.Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China.)

(2.Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China.)

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摘要 

以固定化木瓜蛋白酶的表观酶活力为指标,探讨超声频率及功率对固定化木瓜蛋白酶化学反应动力学的影响。发现:固定化木瓜蛋白酶的酶解反应符合一级反应动力学特征,超声处理能明显降低此反应的表观活化能。超声功率为0.05W/cm2,超声频率为28、40、50、135kHz时,表观活化能逐渐降低,在135kHz,0.05W/cm2时最低为38.23±0.53kJ/mol;超声频率为135kHz,超声功率从0.05W/cm2到0.45W/cm2时,表观活化能在135kHz0.25W/cm2的超声条件下最低为32.81±0.09kJ/mol,比非超声条件下的表观活化能降低52.48%。

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关键词:  超声  固定化木瓜蛋白酶  化学动力学  表观活化能     
Abstract: 

The apparent enzyme activity of immobilized papain was taken as the index,the effects of ultrasound frequency and power on the kinetics of immobilized papain chemical reaction were investigated. It was found that  the reaction of the immobilized papain decompose casein is consistent with the first-order reaction rate formula. Ultrasonic treatment can significantly reduce the apparent activation energy.The ultrasonic power was 0.05W/cm2,and the ultrasonic frequency was 28,40,50 and 135kHz,the apparent activation energy decreased gradually,and the apparent activation energy was the lowest at 135kHz 0.25W/cm2,it was38.23±0.53kJ/mol.When the ultrasonic frequency was 135kHz and the ultrasonic power is increased from 0.05W/cm2 to 0.45W/cm2,the apparent activation energy was the lowest under the ultrasonic condition of 135kHz 0.25W/cm2,which was 32.81.When the ultrasonic power continues to increase,the apparent activation energy shows an upward trend.Under the ultrasound condition of 135kHz 0.25W/cm2,The apparent activation energy was the lowest, which was 32.81±0.09kJ/mol,the apparent activation energy decreased by 52.48% .

Key words:  ultrasound    immobilized papain    chemical kinetics    apparent activation energy
                        
基金资助: 

国家自然科学基金(31371722)

通讯作者:  曹雁平,博士,教授,研究方向为食品化学与安全。E-mail:caoyp@th.btbu.edu.cn。   
作者简介:  丁琳,硕士研究生,研究方向为固定化酶。E-mail:704718390@qq.com。
引用本文:    
丁琳, 王真, 郑德娟, 等. 超声对固定化木瓜蛋白酶化学动力学的影响[J]. 食品与发酵工业, 10.13995/j.cnki.11-1802/ts.016233.
DingLin et al.

Effects of ultrasound on the chemical dynamics of immobilized papain . Food and Fermentation Industries, 0, (): 1-.

链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.016233
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