菠萝蛋白酶

果菠萝蛋白酶用TiO2多孔陶瓷柱层析结合超滤法纯化的研究

Purification of Fruit Bromelain by Porous TiO_2-Pottery Column Chromatography and Ultrafiltration

本文用荧光光谱，紫外差示光谱和CD谱研究果菠萝蛋白酶在不同浓度的脲溶液中的构象及酶活力的变化情况。

Changes of activity and conformation of fruit bromelain in different concentrations of urea solution have been studied by means of measuring the fluorescence spectra , differential UV-absorption spectra and circular dichroism spectra .

纳米TiO2吸附及超滤法纯化茎菠萝蛋白酶的研究

Study on purification of stem bromelain by nano-TiO_2 and ultrafiltration

EDTA可以消除有害金属影响，使菠萝蛋白酶活力保持率得到显著改善。

EDTA used to eliminate the effect of hazardous metals can improve the activity retention of Bromelain obviously .

菠萝蛋白酶力入B－1稳定齐后，酶失活速率常数变刁，半衰期延长，活化能增加，从而使酶的稳定性提高。

By adding of B-1 , the inactivation rate constant of Bromelain becomes small , the half-life is prolonged and the activation energy increases , indicating that the stability of Bromelain can be improved by B-1 .

用制备的轻丙基淀粉与pEG构造双水相体系，测定了该体系的部分相图，并对菠萝蛋白酶在该双水相中的分配行为进行了初步研究。

Using the hydroxypropyl starch and PEG construct aqueous two-phase system , the phase diagrams and distribution behaviour of bromelain in this aqueous two-phase system was determined .

用外压管式超滤组件浓缩菠萝蛋白酶，通量为50L/m~2·h，酶截留率达95%，回收率达79.8%。

The tubular external pressure ultrafiltration modules were used for concentrating bromelin . The performance of membrance is as follows : flux , 50L / m2 · h ; bromelin average retention ratio , 95 % ;

本文用荧光、紫外差示及CD光谱研究果菠萝蛋白酶经甲醇、乙醇、乙二醇微扰后的构象与活力变化情况。

Changes of the molecular folding of fruit bromelain perturbed by methanol , ethanol and ethylene glycol have been studied by means of measuring the fluorescence spectra , differential UV-ab-sorbed spectra and circular dichroism spectra .

目的：探讨三种巯基蛋白酶（菠萝蛋白酶、木瓜蛋白酶和无花果蛋白酶）在不同盐浓度、pH值和温度环境中水解人全唾液生物膜的效率。

Objective : The aim of this paper is to investigate the efficiency of hydrolyzing human whole salivary biofilm by three thiol proteases ( bromelain , papain and ficin ) in different salt concentration , pH and temperatures .

方法根据6种单酶的水解产物对ACE抑制作用的测定结果，确定了两种酶即菠萝蛋白酶和alcalase2.4L碱性蛋白酶组成复合水解酶。

Methods Based on the inhibitory activities of six kinds of single enzymic hydrolysates to angiotensin converting enzyme ( ACE ), bromelain and alcalase ( 2.4L ) were selected as combined-enzyme .

本文研究菠萝蛋白酶在PEG／（NH4）2SO4双水相体系，阴、阳离子表面活性剂双水相体系和PEG／羟丙基变性淀粉双水相体系中的分配行为及影响菠萝蛋白酶分配的因素。

It was investigated that the distribution behaviour and influence factors on distribution of bromelain in the PEG / ( NH4 ) 2SO4 , SDS / CTAB , PEG / hydroxypropyl starch aqueous two-phase systems .

红外光谱（IR）研究表明，菠萝蛋白酶在80℃下加热后，其图谱无大变化，说明其一级结构没有改变，变性可能是由于二级或三级结构变化等原因所致。

The IR spectrum of Bromelain heating at 80 ℃ shows no obvious difference comparing with that of unheated Bromelain , indicating that the primary structure of Bromelain is not changeable and the denaturation of Bromelain should be assigned to the variations in the secondary and tertiary structures .

结果显示：DHPM对茎菠萝蛋白酶具有钝化作用，但活力并不随着压力的升高而降低。

Results indicated that bromelain activity was inhibited by DHPM treatment although the residual activity did not decrease with increasing pressure .

以茎菠萝蛋白酶为原料，研究动态高压微射流（DHPM）对其活性、稳定性和构象的影响。

The effect of dynamic high-pressure microfluidization ( DHPM ) treatment on activity , stability , and conformation of stem bromelain was studied .

菠萝蛋白酶在pH4.0-5.5时，酶活力较稳定，pH5.0时酶活稳定性最好。随着贮存温度的升高，菠萝蛋白酶活力保留率明显下降。

The Bromelain shows a relatively high stability at pH 5.0 . With the rising of storage temperature , the activity retention index reduced obviously .

结果表明：采用0.15%纤维素酶和0.2%菠萝蛋白酶，50℃pH4.5时水解4h，香菇的浸提和澄清效果极佳。

The results indicated that the effect of extraction and transparence were best under the conditions of temperature 50 ℃, PH 4.5 , extracting time 4 hours , and using 0.15 % cellulase and 0.2 % bromelin .

不同金属离子对菠萝蛋白酶活性及热稳定性的影响

Effect of Different Metal Ions on Bromelain in Activity and Thermostability

脲对果菠萝蛋白酶的变性与失活动力学

Kinetic Studies of Denaturation and Inactivation of Fruit Bromelain by Urea

热失活菠萝蛋白酶复性的研究

A Study on the Renaturation of the Thermally Denatured Bromelain

超声波对菠萝蛋白酶热稳定性及二级结构的影响

Effects of ultrasonic wave on the thermostability and secondary structure of bromelain

酚菠萝蛋白酶特性影响。

Tea polyphenols had influences on the properties of bromelain .

食品加工业中菠萝蛋白酶的热稳定性

Improving Thermal Stability of Bromelain Used in Food Process

菠萝蛋白酶脱痂作用的研究菠萝各器官蛋白酶的提取与保活

The extraction and protection of enzyme activity of bromelin from organs of pineapple

菠萝蛋白酶提取、分离纯化及稳定性研究

Study on Extraction , Purification and Stability of Bromelain

量子点-菠萝蛋白酶与纤维蛋白原的相互作用

Reaction between Quantum Dots - Bromelain and Fibrinogen

菠萝蛋白酶的提取及其在医药中的应用

Extraction of Bromelain and the Application in Medication

果菠萝蛋白酶在有机溶剂微扰时的分子折叠与活力变化的研究

Effect of Organic Solvents on the Molecular Folding and the Enzyme Activity of Fruit Bromelain

Ca~（2+）对菠萝蛋白酶热稳定性和二级结构的影响

Effects of Ca ~ ( 2 + ) on thermostability and secondary structure of bromelain

吸附结合超滤技术制备高活性菠萝蛋白酶的工艺研究

Studies on the Technology of High Activity Bromelain Prepared by Adsorption Combined with Ultrafiltration Technique

果菠萝蛋白酶催化功能基团的研究

Studies on Functional Groups of Fruit Bromelain