CAJ | 학술논문

对不同浓度乙二醇水溶液影响木瓜蛋白酶水解酪蛋白的催化活性及构象的改变进行研究。结果表明，木瓜蛋白酶在乙二醇水溶液中水解酪蛋白的活性显著下降。动力学测定表明，木瓜蛋白酶在乙二醇水溶液中最大反应速度明显下降；差示光谱显示，在乙二醇水溶液中木瓜蛋白酶的二级结构发生了变化；荧光发射光谱显示，木瓜蛋白酶在乙二醇水溶液中发射峰位几乎没移动，但发射强度明显增高。
대불동농도을이순수용액영향목과단백매수해락단백적최화활성급구상적개변진행연구。결과표명，목과단백매재을이순수용액중수해락단백적활성현저하강。동역학측정표명，목과단백매재을이순수용액중최대반응속도명현하강；차시광보현시，재을이순수용액중목과단백매적이급결구발생료변화；형광발사광보현시，목과단백매재을이순수용액중발사봉위궤호몰이동，단발사강도명현증고。
The alterations of papain activity and conformation were studied in ethylene glycol solutions at different concentrations. The result showed that the papain activity was obviously decreased and the V max value was declined when treated with ethylene glycol. Ultraviolet difference spectra showed that the secondary structure of papain was altered in ethylene glycol solutions. Fluorescence emission spectra showed that the peak of fluorescence emission was not shifted, but the fluorescence intensity of papain increased in ethylene glycol solutions.