摘要
本文就木瓜蛋白酶对某些食物蛋白的消化作用进行了比较系统的研究。选择的食物有瘦猪肉、瘦羊肉、瘦牛肉、花生、黄豆、红豆、绿豆和眉豆等。结果表明,该酶对大部分食物消化的最适pH在7.0附近,但对花生消化的最适PH是8.0,这可能与花生蛋白在碱性溶液中有较大溶解度有关。而木瓜蛋白酶对这些食物蛋白消化的最适温度均为75℃,高于文献报道的活性稳定温度。此外,还测定了酶,食物不同比例的最适消化时间和它对各食物的表观消化率,显示该酶对肉类蛋白具有很高的消化效果,而对植物蛋白则较差。
This paper report a systematic study of the digestion of certain food proteins by papain. The foods selected were lean pork, mutton, beef, peanut, soybean, red bean, mung bean and cowpea (vigna). The results showed that the enzyme required an optimum pH of 7.0 for the digestion of most of these proteins, however, the optimum pH for peanut protein was 8.0> this may be due to the fact that the peanut protein has a higher solubility in alkaline solution.The optimum temperature observed for digestion of these proteins by papain was 75℃, which is higher than that reported by others previously. The optimal time for digestion with different enzyme/food ratioes was also observed, and the apparent digestion rates determined for meat proteins were much higher than that for most bean proteins.
