Bromelain is easy to lose its activity during processing and storage.The effects of additives on bromelain activity were studied based on its relative enzyme activity and thermal inactivation kinetics.Meanwhile,different protective strategies for keeping the stability of bromelain during processing and storage were also discussed.The results showed that glucose,fructose and soluble starch could affect the stability of bromelain and fructose was the most powerful affecting factor followed by glucose and soluble starch.The protective mechanisms of metal ion chelators such as EDTA-2Na and sodium polyphosphate,preservatives such as sodium benzoate and reductants such as metabisulfite and β-mercaptoethanol on the activity of bromelain were different,but their application at appropriate amounts could increase bromelain activity.Metabisulfite revealed the best activation effect on bromelain.When the concentration of metabisulfite was 0.05%,the activity of bromelain could significantly improve and the relative activity of bromelain was 3.68.Moreover,the activity of metabisulfite-treated bromelain did not reduce to the original level until 3 days of storage.%以相对酶活力及热失活动力学为指标,研究不同类型的添加剂对菠萝茎蛋白酶活力的影响,并探讨作用机理,以提供菠萝茎蛋白酶存放和应用过程中的有效保护方法。结果表明：葡萄糖、海藻糖和可溶性淀粉对菠萝茎蛋白酶热稳定作用由高到低分别为：海藻糖〉葡萄糖〉可溶性淀粉;金属离子螯合剂（EDTA-2Na、多聚磷酸钠）、防腐剂（苯甲酸钠）和还原剂（焦亚硫酸钠、β-巯基乙醇）对菠萝茎蛋白酶活力保护机理不同,但适量使用都能使其酶活力得到提高,其中还原剂的激活效果最好;焦亚硫酸钠在质量分数为0.05%时,能显著提高菠萝茎蛋白酶活力,相
展开▼
