论文部分内容阅读
研究了Ｓｉｇｍａ公司、Ｍｅｒｃｋ公司和广州远天酶制剂厂生产的木瓜蛋白酶和从木瓜青果中提取的木瓜蛋白酶在水－乙酸乙酯两相反应系统中合成二肽甜味剂Ａｓｐｅｒｔａｍｅ前体（Ｐ－ＡＰＭ）的能力，并以ＨＰＬＣ（流动相为乙腈－水＝４５：５５，检测波长２６０ｎｍ，流速１ｍｌ／ｍｉｎ）和ＴＬＣ（硅胶ＧＦ＿（２５４）板，展开剂为正丁醇－醋酸－水＝３：１：１，显色剂为１％茚三酮丙酮液）对Ｐ－ＡＰＭ进行检测，实验结果表明，Ｐ－ＡＰＭ与以嗜热蛋白酶催化合成的Ａｓｐａｒｔａｍｅ中间产物极为相似。不同来源的木瓜蛋白酶由于其酶活力不同，对Ｐ－ＡＰＭ的合成和水解能力也有差异，选择国产的木瓜蛋白酶合成Ａｓｐａｒｔａｍｅ，为酶法合成二肽甜味剂提供了可探讨的途径。
The effects of papain on papain and papain extracted from papaya fruits from Sigma, Merck and Guangzhou Yuantian Enzymes Factory, and the synthesis of two peptide sweetener Aspertame precursors in water-ethyl acetate two-phase reaction system (P- (APM). The mobile phase consisted of n - butanol - acetic acid - water = 25:40 with the mobile phase of acetonitrile - water = 45:55, detection wavelength of 260 nm and flow rate of 1 ml / 3: 1: 1, 1% ninhydrin acetone as developer). The results showed that P-APM was very similar to Aspartame intermediate catalyzed by thermophilic protease. Different sources of papain because of its different enzyme activity on the P-APM synthesis and hydrolysis capacity are also different, the choice of domestic papain synthesis Aspartame, enzymatic synthesis of dipeptide sweetener provides a possible way to explore.