水果酵素的研究

生物工程論文編號(hào):SW090  論文字?jǐn)?shù):14949,頁(yè)數(shù):39

目  錄
中文摘要...........................................................II
英文摘要...........................................................II
目錄..............................................................III
緒論.............................................................1
   1.1 酵素簡(jiǎn)介.....................................................1
   1.2 酵素的作用...................................................3
 實(shí)驗(yàn)部分.........................................................6
   2.1 材料與設(shè)備...................................................6
   2.2 脂肪酶的測(cè)定.................................................6
 2.3 SOD活力的測(cè)定...............................................7
 2.4 胰蛋白酶的測(cè)定..............................................9
 2.5 原花青素的測(cè)定.............................................10
 2.6 羥自由基的測(cè)定.............................................10
結(jié)果與討論......................................................13
    3.1 第一批次實(shí)驗(yàn)結(jié)果...........................................13
 3.2 第二批次實(shí)驗(yàn)結(jié)果...........................................18
 3.3 第三批次實(shí)驗(yàn)結(jié)果...........................................22
 3.4 第四批次實(shí)驗(yàn)結(jié)果...........................................29
3.5 討論.......................................................34
4．總結(jié)與展望......................................................35
致謝...............................................................37
參考文獻(xiàn)...........................................................38

摘 要：微生物酵素是以新鮮蔬菜、水果為原料，經(jīng)多種益生菌發(fā)酵而產(chǎn)生的，含有豐富的酶、維生素、礦物質(zhì)和次生代謝產(chǎn)物的微生物制劑。
 本論文主要以糙米、木瓜、雪蓮果、蘋果、雪梨、菠蘿、獼猴桃、蘑菇以及胡蘿卜、草莓等等為原料，對(duì)各類水果發(fā)酵所得酵素的脂肪酶、SOD活力、羥自由基、原花青素等等進(jìn)行測(cè)定。并同時(shí)測(cè)定一缸酶、巴城酵素等產(chǎn)品的脂肪酶、SOD活力、羥自由基、原花青素以及胰蛋白酶，以此做一個(gè)對(duì)比。
 根據(jù)實(shí)驗(yàn)結(jié)果可以看出,脂肪酶活力最高的是蘑菇，胡蘿卜酵素以及雪蓮果酵素,其活度甚至比市場(chǎng)上的產(chǎn)品還要高很多。而最低的是糙米酵素。胰蛋白酶活力最高的是木瓜酵素、蘑菇及胡蘿卜酵素，胰蛋白酶活最低的是草莓酵素，雪蓮果、蘋果酵素的胰蛋白酶活力也很低。原花青素含量最高是草莓酵素，而其他各種水果以及糙米酵素的原花青素的含量都很低。SOD活力最高的是菠蘿、獼猴桃酵素，同時(shí)草莓酵素的SOD也相當(dāng)?shù)母摺６�各類水果酵素清除羥自由基能力都相當(dāng)?shù)母撸�糙米酵素尤其的低�?nbsp;  
關(guān)鍵詞：酵素；脂肪酶；SOD活力；羥自由基；原花青素

The research of fruits enzyme

Abstract: Microbial enzymes are microbial agents generated by microbial agents fermenting fresh vegetables, fruits as raw material, rich in enzymes, vitamins, minerals and secondary metabolites of microbial agents.
 This thesis focuses on brown rice, papaya, snow lotus fruit, apple, Sydney, pineapple, kiwi, mushrooms and carrots, strawberries, etc., various fruit enzymes lipase fermentation proceeds, SOD activity, hydroxyl radicals, proanthocyanidins so. And simultaneous determination of a cylinder enzyme, enzymes and other products in the Pakistani city of lipase enzyme, SOD vitality, hydroxyl radicals, proanthocyanidins, and trypsin, in order to make a comparison
  According to the experimental results can be seen, the highest lipase activity was mushrooms, carrots and snow lotus fruit enzymes enzyme, its activity even more than the products on the market even higher. While the lowest was brown rice enzyme. Trypsin activity was highest in papaya enzyme, mushroom and carrot enzymes, trypsin live lowest strawberry enzyme, Yacon, Apple trypsin enzyme activity was also low.Obviously, the highest content of procyanidins is strawberry enzyme, while the other enzymes of fruit and brown rice are low levels of procyanidins, it can be concluded that strawberry enzyme contains a lot of procyanidins.SOD activity was highest in pineapple, kiwi fruit enzymes, while enzymes SOD Strawberry also very high.The hydroxyl radical content of various fruit enzymes are quite low, brown rice, low enzyme in particular, the highest concentrations in the content of papaya.
Keywords：Enzyme; lipase; SOD activity; hydroxyl radical; procyanidins