单糖和羧酸盐对酸性蛋白酶热稳定性的影响

摘要

该文应用动力学方法,较系统地研究了酸性蛋白酶的热稳定性.试验结果显示,某些单糖及羧酸盐能够明显延长该酶在较高温度条件下的半寿期,其中甘露糖和半乳糖均可延长酶的半寿期达11倍以上,能够起到有效保护酸性蛋白酶的作用.%The thermal stability of acid protease was studied with dynamic methods. The results showed that some monosaccharides and carboxylates could greatly increase the half-life of acid protease at a higher temperature. Mannose and galactose could extend the enzyme's half-life over 11 times, so they could play a visible role in the effective protection of acid protease.