| 多因素对生姜蛋白酶活性的影响 |
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| 引用本文： | 郝桂霞,杨秋菊. 多因素对生姜蛋白酶活性的影响[J]. 韩山师范学院学报, 2005, 26(3): 71-75 |
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| 作者姓名： | 郝桂霞 杨秋菊 |
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| 作者单位： | 韩山师范学院化学系,广州,潮州,521041 |
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| 摘 要： | 实验采用以酪蛋白为底物的茚三酮显色法，综合研究了pH值、温度、激活SJ（EDTA）、金属离子（K^＋、Mg^2＋）、以及贮存时间和贮存温度对生姜蛋白酶活性的影响，结果表明：生姜蛋白酶耐高温，稳定性好，能耐受一定的pH值和温度变化．在各个影响因素中，温度对生姜蛋白酶的影响最大，而金属离子K^＋的影响最小．
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| 关 键 词： | 生姜蛋白酶 酶活性 茚三酮显色法 |
| 文章编号： | 1007-6883（2005）03-0071-05 |
| 收稿时间： | 2004-01-14 |
| 修稿时间： | 2004-01-142004-09-14 |
The Influence of Factors on the Activity of Ginger Rhizome Protease |
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| HAO Gui-xia,YANG Qiu-ju. The Influence of Factors on the Activity of Ginger Rhizome Protease[J]. Journal of Hanshan Teachers College, 2005, 26(3): 71-75 |
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| Authors: | HAO Gui-xia YANG Qiu-ju |
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| Affiliation: | Department of Chemistry, Hanshan Teachers College, Chaozhou 521041, China |
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| Abstract: | This article discusses the effect of several factor on ginger rhizome protease activities by the way of ninidrin development process,which include pH, temperature,activators(EDTA), positive tons(K+,Mg2+),and storing time and storing temperature. The result show that ginger rhizome protease can endure a certain high temperature, has a stabilization, Also, it can endure a certain rang of pH and temperature. Among the factors, the most effection factor is temperature, and the least is the consistency of K+. |
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| Keywords: | ginger Rhizome protease proteolytic activity ninidrin development process |
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