Effect of microwave on activity and confornation of proteases
首发时间:2012-12-27
Abstract:The use of microwave in food-grade proteases remains limited. This study explored the mechanism through which microwave treatment affects protease activity. Different proteases had various degrees of resistance to microwave, and listing from the strongest to the weakest, the proteases studied were papain, alcalase, bromelain, pepsin, trypsin, flavourzyme, and neutrase. During the microwave treatments, protease activity of papain did not change dramatically through the treatments up to 900 W. On the other hand, the activity of alcalase dropped 75 % at a microwave power of 100 W. In general, with increasing microwave power and length of treatment, protease activity and the α-helix content of the enzymes decreased, and the change in the fluorescence spectra became more obvious. The results indicated that microwave has different influence on the proteases, and microwave has the potential for application in the enzymatic hydrolysis of food.
keywords: Food science Protease Microwave Enzyme activity Conformation
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微波对蛋白酶活力和构象的影响
摘要:本研究旨在探讨微波对蛋白酶酶活和构象的影响。7种蛋白酶酶活受微波影响的程度由强至弱依次为木瓜蛋白酶、碱性蛋白酶、菠萝蛋白酶、胃蛋白酶、胰蛋白酶、风味蛋白酶、中性蛋白酶。通过微波处理10分钟(微波功率:100W,250W,440W,600W,900W),木瓜蛋白酶酶活基本没有发生变化;而碱性蛋白酶在5种功率下微波处理10分钟,酶活下降最多可达到75%。一般情况下,随着微波功率和微波时间的增加,蛋白酶的酶活下降,蛋白酶的α-螺旋含量降低,荧光强度的变化程度更加明显。结果表明,微波对不同蛋白酶的酶活和构象具有不同的影响。
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