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番木瓜蛋白酶(Papain)也称木瓜素,是一种含巯基(-SH)的多肽与蛋白质水解酶,广泛应用于肉类嫩化、啤酒澄清等食品加工和医药工业。该酶存在于番木瓜全身的网状乳管系统的白色乳汁中,尤以未成熟“定型”的木瓜果中含量更高。植物蛋白酶,尤其是木瓜蛋白酶是目前国际市场的畅销货。开发利用木瓜蛋白酶有明显的经济效益与社会效益。为了探索乳汁采收和干浆加工的适宜条件,我们对木瓜蛋白酶的热性质进行了初步研究,现报告如下:
Papain, also known as papain, is a sulfhydryl (-SH) -based polypeptide and proteolytic enzyme widely used in food processing and pharmaceutical industries such as meat tenderization, beer clarification and the like. This enzyme is found in the white milk of Papaya’s systemic reticular duct system, especially in immature “shaped” papaya fruit. Plant proteases, especially papain, are the bestsellers in the international market. The development and utilization of papain has obvious economic and social benefits. In order to explore the appropriate conditions for milk harvesting and dry pulp processing, we conducted a preliminary study of the thermal properties of papain, are reported as follows: