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中国精品科技期刊2020
菠萝蜜蛋白酶提取方法的比较研究[J]. 食品工业科技, 2013, (01): 221-223. DOI: 10.13386/j.issn1002-0306.2013.01.009
引用本文: 菠萝蜜蛋白酶提取方法的比较研究[J]. 食品工业科技, 2013, (01): 221-223. DOI: 10.13386/j.issn1002-0306.2013.01.009
Comparison of extraction methods of Artoarpus heterophyllus Lam protease[J]. Science and Technology of Food Industry, 2013, (01): 221-223. DOI: 10.13386/j.issn1002-0306.2013.01.009
Citation: Comparison of extraction methods of Artoarpus heterophyllus Lam protease[J]. Science and Technology of Food Industry, 2013, (01): 221-223. DOI: 10.13386/j.issn1002-0306.2013.01.009

菠萝蜜蛋白酶提取方法的比较研究

Comparison of extraction methods of Artoarpus heterophyllus Lam protease

  • 摘要: 分别用乙醇法、硫酸铵沉淀法和氯化钠沉淀法提取菠萝蜜蛋白酶,以酶的比活力为指标,采用正交实验得出各方法的最佳处理组合。三种方法的实验结果表明,硫酸铵沉淀法提取得率和酶活力较高,酶活回收率为57.18%。 

     

    Abstract: The protease of Artoarpus heterophyllus Lam was extracted and compared their enzyme activity by three kinds of methods:alcohol, ammonium sulfate precipitation and sodium chloride precipitation.The result indicated that the recovery ratio and the enzyme activity obtained by ammonium sulfate precipitation was the best, and the yield was 57.18%.

     

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