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%。

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% .