摘要
目的:研究鸡内金在不同的酶作用下的水解程度以及酶解产物的氨基酸含量分析。方法:在胰蛋白酶、木瓜蛋白酶及中性蛋白酶作用下鸡内金水解,用氨基酸自动分析仪分析酶解产物的氨基酸含量。结果:在3种酶作用下鸡内金水解率平均值分别为36.77%,23.34%,25.44%;酶解产物中均有的16种水解氨基酸,但胰蛋白酶水解产物中氨基酸总量高于木瓜蛋白酶及中性蛋白酶,为146.52mg.(100mL)-1。结论:在3种酶的作用下鸡内金均能水解,但水解程度有差别,胰蛋白酶水解产物中水解氨基酸含量较高。
OBJECTIVE To study the hydrolyzation of Jineijin by different enzymes and to determine the amino acid in Jineijin hydrolyzation substances. METHODS Jineijin was hydrolyzed by amylopsin,papain and neutral proteinase, and the content of amino acids was analyzed by the amino acid automatic analysis machine. RESULTS The average ratio of three hydrolyzation substances was 36. 77 %,23. 34% and 25.44%, respectively. Sixteen free amino acids were detected in these three hydrolyzation substances, but the total amount of amino acids hydrolyzed by amylopsin was the highest 146. 52 mg·（100 mL^-1 ）. CONCLUSION Jineijin can be hydrolyzed by amylopsin,papain and neutral proteinase, but hydrolyzation ratio using amylopsin is generally higher than other two enzymes.
出处
《中国医院药学杂志》
CAS
CSCD
北大核心
2007年第7期864-866,共3页
Chinese Journal of Hospital Pharmacy
基金
国家自然科学基金资助项目(编号:30271590)
关键词
鸡内金
酶解
氨基酸分析
Jineijinl
hydrolyzation with enzyme
amino acids analysis
