水分胁迫下亚精胺对小麦幼苗蛋白质含量与蛋白酶活性的影响

研究了水分胁迫下亚精胺对小麦幼苗相对含水量、叶绿素总量、蛋白质含量和蛋白酶活性的影响。结果显示,亚精胺预处理延缓水分胁迫下小麦幼苗叶片含水量、叶绿素含量和蛋白质含量的下降,抑制蛋白酶活性的上升。表明亚精胺预处理对水分胁迫的小麦幼苗具有防衰抗旱的保护作用。     

复合蛋白酶和谷氨酰胺转氨酶对潮式卤鸭的嫩化效果研究

以持水力、烹饪失水率及感官评分为指标,探讨复合蛋白酶（木瓜蛋白酶和菠萝蛋白酶）和谷氨酰胺转氨酶（TG）处理对鸭肉的嫩化效果,并通过L9（34）正交试验优化工艺条件.结果表明：复合蛋白酶和谷氨酰胺转氨酶液的酶活、处理温度、处理时间、pH值对鸭肉的持水力和烹饪失水率均有显著影响;复合蛋白酶的最佳嫩化条件为酶用量0.10 mg/mL（即木瓜蛋白酶用量90 U/mL和菠萝蛋白酶用量15 U/mL）,作用温度30℃,作用时间40 min,pH 7.2,此条件下的持水力可达91.25%;在复合蛋白酶嫩化基础上,采用谷氨酰胺转氨酶作用的最优工艺条件为酶用量5 U/g原料,作用温度45℃,作用时间80 min,pH 6.5,此条件下的样品持水力达90.51%.     

复合蛋白酶水解蓝圆鳆工艺条件的优化

以水解度为优化指标,利用单因素试验考察酶解温度、pH值、时间等因素对鱼蛋白水解的影响,利用中心组合试验方法优化酶的添加量和蛋白质浓度．结果表明,复合蛋白酶水解蓝圆够的最佳工艺条件为：加酶量2700U·g^-1蛋白、蛋白质浓度1．56％、水解温度60℃、反应体系pH7．5、反应时间8h．在此条件下,水解体系的氨基酸态氮含量达1．27mg·mL^-1,水解度为50．98％,挥发性盐基氮含量为0．032mg·mL^-1。     

微生物碱性蛋白酶的性质研究进展

综述了微生物源碱性蛋白酶的研究状况,包括酶的微生物来源、酶学特性等,并对其前景进行了展望。     

亚硝基血红素多肽合成制取工艺探讨

为了使亚硝基（NO-）更易结合于血红素亚铁离子及提高色素稳定性,采用蛋白酶有限酶解猪血红蛋白,酶解液中大分子血红素多肽与亚硝基反应合成亚硝基血红素多肽.试验表明,以选用木瓜蛋白酶效果较好,最佳酶解条件为：底物浓度16%,加酶量4000μ/g,水解时间6hr;酶解液合成色素最佳工艺参数为：pH5.00,反应时间12min,反应温度为55℃,NaNO2的添加量为1.6%.     

大豆蛋白酶解工艺条件的研究

采用 As 3.350酸性蛋白酶对豆饼粉进行水解工艺条件的研究 .实验结果表明 ,原料预处理最佳工艺条件为 :5% HCl,豆饼粉加水比为 1∶ 4,90℃处理 3.5 h;酶解最佳条件为 :每克原料的酶浓度为 60 0 0 u,p H为 3.0 ,温度为 45℃ ,时间为 9h.预处理前过 70目筛 ,加入 2× 1 0 -3mol/ L的Ca Cl2 ,并加以搅拌 ,可使氨基酸态氮生成率达到 70 % ,氨基酸态氮含量达到 0 .9g/ l0 0 m L左右     

一株产高温蛋白酶高温菌的初步研究

利用平板透明圈法，从土壤中筛选到一株产高温蛋白酶的高温菌CQ36。酶学性质研究表明，该菌株所产蛋白酶的最适pH值为7，在pH5—11具有较高的酶活力。另外，该酶具有较好的热稳定性，75℃保温30分钟，酶活力仍剩下40％。     

Oral Insulin—Fact or Fiction?

Insulin is a major protein hormone secreted by the β-cells of the pancreas and is important for the control of diabetes. Insulin is usually administered to diabetic patients through subcutaneous injection. This mode of therapy has certain inherent disadvantages such as local pain, itching and insulin lipodystrophy around the injection site. Hence, pharmaceutical scientists have been trying to design an oral delivery system for insulin. Many challenges are associated with the oral delivery of insulin, relating to the physical and chemical stability of the hormone, and its absorption and metabolism in the human body. Here we discuss various strategies for the oral delivery of insulin that are being tried out, as well as methods used to improve the absorption of orally consumed insulin and to reduce its degradation by digestive enzymes. K Gowthamarajan is on the faculty of the Department of Pharmaceutics in JSS College of Pharmacy, Ootacamund. His research interests are in the area of designing drug delivery systems for peptides and proteins. He is currently involved in research on pharmaceutical applications of plant polysaccharides. Giriraj T Kulkarni is on the faculty of the Department of Pharmaceutics in JSS College of Pharmacy, Ootacamund. Currently, he is involved in research on pharmaceutical and biotechnological applications of plant polysaccharides. He has authored a book ‘Biotechnology and its Applications in Pharmacy’ for undergraduate and postgraduate students of pharmacy.     

复合蛋白酶水解罗非鱼条件的优化研究

以水解度为优化的指标,利用单因素试验研究酶解温度、pH值、反应时间等因素对鱼蛋白水解的影响,利用中心组合试验方法优化酶的添加量和蛋白质浓度．结果表明：复合蛋白酶水解罗非鱼的最佳条件为：加酶量17660U／g蛋白、蛋白质质量分数2．50％、水解温度55℃、pH值7．5、水解时间10h,在此条件下,水解体系的氨基酸态氮含量达到了1．41mg／mL,水解度为35．25％,挥发性盐基氮含量为0．048mg／mL,得到用复合蛋白酶水解罗非鱼的最佳工艺条件．     

Testing the Effect of Meat Tenderizer on Human Hair: A Class Project for Nonscience Majors

Use of a commercially available meat tenderizer, a source of an enzyme which can degrade meat protein, was used in a take-home class experiment. Students were asked to test the effects of incubating (their own) human hair in water with and without this enzyme. Students were surprised to see little or no effect of the enzyme on their own hair sample. They were also surprised that there was so much variation in the results (observations). From this experiment, students developed a much better understanding of the scientific method and the importance of experimental controls.